So I Tried Using Dream Whip In My Cake...
Baking By Schmoop Updated 22 Feb 2007 , 8:16pm by chelleb1974
I've never used Dream WHip in the mix, but I have wondered what it would do exactly. I didn't know if it would dry it out or what. Was the sweetness like a sickening kind or just overpowering?
Weird. I've never noticed an overwhelming sweetness at all. It's my standard recipe now. Maybe I'm just not very sensitive. I hope others who use Dream Whip join in this discussion. I'd hate to think I'm grossing people out, when to me it seems perfectly fine.
Wow..I'm glad you shared I was going to try it out actually. I have wanted to doctor up my mixes a little more so I thought I would do that since many people do. Though, I just read on here some people just substitute the water for milk. and add an extra egg..i may try that. I also read someone used melted butter for the oil...maybe worth trying as well. I think I'll have a tasting one day and just mix up a bunch of cake mixes with different additions..I'll let you know after I do it and what I come up with!
I use Dream Whip in all of my cakes now, and I haven't noticed them being any sweeter. If anything, they seem moister and fluffier! I have had rave reviews on the taste!! I use it mainly to stretch the mix a little, but I add pudding mix and extra eggs too......wonder if it was just the combination you used? What kind of cake mix was it? Box or scratch, and flavor?
I use BC (French Vanilla for the experiment) and added my usual sour cream to the mix. I made one without Dream Whip and one with and the Dream whip was definately lighter, fluffier and finer texture, but much sweeter!
I had a neighbor try the two as well, didn't say word as to what I though and what the difference was and she said the same about the texture / fluffiness, but was too sweet for her too!
It was overpowering bordering on sickening. I know I won't be using it ever agian!
thanks for clearing this up Schmoop
Hey, don't get me wrong, the texture / fluffiness / moistness was fabulous, I personally can't get past the sweet!
French Vanilla & yellow does seem to be sweeter than other cake mixes in my opinion, that's why I made 2 identical cakes other than the the Dream Whip to compare.
I would think that in a dark chocolate cake it may not be so noticable, I always add extra cocoa to my chocolate cakes with cuts the sweetness of the mix. I may just try it on chocolate, since I have another packet in the box.
I don't add pudding or milk. I was told if you add milk the cake needs to be refrigerated. The meringue powder takes the place of an extra egg. I also for got to mention I also add a teaspoon of flavoring ( mostly vanilla or almond) If I make a chocolate cake I add chocolate flavoring. I measure out my water and then take a teaspoon of water out and add the teaspoon of flavor I hope this helps.
cakedeco - I think that you can add milk to a cake mix and not have to refrigerate the cake. It's baked into the cake just like the eggs. It should be fine to leave out. Now if you use a good amount of milk in icing, you would need to refrigerate that. I really like the texture when I use milk instead of water.
I'm with Xandra... i would love to know how do you add the dream whip? I would also love to try this. I'm one that i have always (since i was a young teen) used milk and butter for my cakes. Since i just started decorating, i recently learned about adding a pudding box. I do this now every now and then. Mostly to the chocolate cakes. I don't add an extra egg or milk. I always use Betty Crocker cake mixes.
Kat
The recipe goes like this....
1 - 18.25 Box cake mix
1 c. water (or milk)
1 pk (1.3oz) Dream Whip
4 eggs
Mix all on high speed for 4 minutes. This recipe bakes up very high so be careful how much batter you put in your pans!
Whenever I use a mix, this is the recipe I use and everyone seems to love it!! HTH!
I ALWAYS use dream whip. Every Cake I make has it. And I use the whole package, 4 eggs, a 1 1/4 cups of very cold water, and 1/4 cup of oil. I have always gotten rave reviews, and people mistake them for scratch cakes! I don't really notice any added sweetness, just fluffier, lighter cakes!
Sherry
If adding the Dream Whip makes it light and fluffy, can you still use this recipe for a stacked cake? Will it hold up? I've never used it in my cakes- but it sounds great- 
I ALWAYS use dream whip. Every Cake I make has it. And I use the whole package, 4 eggs, a 1 1/4 cups of very cold water, and 1/4 cup of oil. I have always gotten rave reviews, and people mistake them for scratch cakes! I don't really notice any added sweetness, just fluffier, lighter cakes!
Sherry
I haven't tried that version but it sounds great! Don't you just love how light and fluffy the dream whip bakes up? 
If adding the Dream Whip makes it light and fluffy, can you still use this recipe for a stacked cake? Will it hold up? I've never used it in my cakes- but it sounds great-
I use it for stacked cakes all the time with no problems but I have never used it for cakes like the stand up bear or sculpted/carved cakes.
I always use Dream Whip in my cake mixes but I also add a package of pudding. Everyone loves the texture and taste of the cake. I have not noticed it being sweeter. I have made the stand-up bear with it and did not have any trouble.
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