hey all

so i was looking for a clever way to make a really quick and easy thick custardlike filling for a boston cream pie 3 layer cake that i was making.  i have made the cooked versions of custard with eggs milk sugar etc and i had also read about stabilized whipped creams with a couple tbsp of vanilla pudding powder but just for curiositys sake i tried a cup and a half of whipped cream and a full box of pudding mixture and whipped in a mixer like i was making whipped cream. its fantastic!  thick like a custard and very vanilla without being overly sweet. its great!  anyone else ever filled a cake with a similar concoction??

Sounds, great, easy, and quick. Thanks for the tip, gunna give it a try.

What size box pudding, small or large?

That is a cup and a half of whipping cream?

Hmm. For a vanilla cream pie filling, try making a box of instant pudding according to the box directions, only substituting half-and-half for the milk.

Thanks
 

This sounds really really good, has anyone else tried a similar recipe/ whipping cream+pudding mix? I like prefer custard used in cakes with strawberries .. is this similar to that or more like a buttercream? 

I've used Cool Whip with instant pudding too, I believe with less milk than the box calls for but I don't recall the amount.  It was also yummmmmy.

So can I use a box of banana pudding, someone place and order for banana filling but I have never made custard before and this looks easy.

AI made this for my 2 cakes this week! YUMMY!! I just whipped whipping cream and streamed in the pudding mix. Sooo good. I did a chocolate and a vanilla.

my store only had the big box of jell-o how much cream should i use?

A[@]bittersweety did you use the instant pudding?

A[@]bittersweety[/@]thank you so much for the fast reply, I will be trying it tomorrow.

I use this recipe for every flavor filling I use in cakes. Limited by only the pudding flavors available.  Spiced pumpkin is out now.  I've made cheesecake pudding flavored 'mousse' filling, and white chocolate, cookies & cream, chocolate, and vanilla.  With the vanilla I mix some mascarpone cheese in to.  Always the INSTANT pudding mix, always the large box, always with heavy cream (not 'whipping' cream) and 1/4 cup of flavored half & half

I have used heavy cream for my pudding in the
Boston Cream Pie. It holds up much better, tastes fantastic, and people will eat that before anything else... then cover your boston Cream Pie with ganache glaze.

A W E S O M E!!!!!

My Mama's Fudge

hi! :)

this sounds yummy and quick!  quick question though: when i use this whip cream/pudding cake filling to fill a cake (and then iced with buttercream), can the cake be covered in fondant? it won't squeeze out because of the weight of the fondant? 

I do almost all of my cake fillings with this recipe!  You can use any flavor of pudding and it's so good and everyone raves over it! I've done coconut cream, strawberry cream, chocolate......any flavor of pudding they have out there you can use!  

I've used this filling without damming it with buttercream and I've never had an issue. I beat the whipping cream pretty good tho and after adding the pudding mix it gets pretty thick but still creamy when you eat it!

AI am confused about the kind of whipped cream this is. Is it the same like the bettercream you get in the big bucket from Sams club? I like to know how to vary this with puddings and flavors because this is what I use mostly for fillings. Are we talking about the same whipped cream.

You use whipping cream that you get in the little cartons in the milk section of the grocery store.  Heavy whipping cream is what I use! :-)

AWill this need to be refrigerated being with the whipping cream

yes -- i did not read everything but whipping cream pudding yes keep cold -- pudding alone you keep cold too