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whipping cream and box of pudding for instant custard cake filling? - Page 2

post #16 of 27
@bittersweetythank you so much for the fast reply, I will be trying it tomorrow.
post #17 of 27

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

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post #18 of 27

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

post #19 of 27

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? 

post #20 of 27
Quote:
Originally Posted by mattyeatscakes View Post
 

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? 

 

You would want to damn it with your buttercream at a thicker consistency, then fill with the vanilla pudding stuff.

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Jeremiah 33:3 "Call to Me, and I will answer you, and show you great and mighty things, which you do not know."
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post #21 of 27
Quote:
Originally Posted by mfeagan View Post
 

 

You would want to damn it with your buttercream at a thicker consistency, then fill with the vanilla pudding stuff.

awesome!! thanks mfeagan :) 

post #22 of 27

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!  

post #23 of 27

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!

post #24 of 27
I 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.
post #25 of 27

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! :-)

post #26 of 27
Will this need to be refrigerated being with the whipping cream
post #27 of 27

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

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