This sounds amazing, I want to use it on a cake and was wondering what size cake I'm guessing you mean an 8" round and also how do you keep it in the cake without it oozing out? Thanks, Dawn
Well, it makes 4 cups of filling, if I remember right. It's way more than enough for an 8" round. You could maybe even do half a batch. To keep it from oozing out, pipe a dam around the circumference of each cake layer with buttercream icing (or any kind of icing that will crust). THEN you fill with the cream and layer the next cake on. Be sure to rate the recipe after you try it please :)
Thank you soo much I definitely will rate it. I have just one more question can it be made ahead of time and frozen? I have a 4 tiered cake to do so I am trying to get a jump on things. Thanks, Dawn
sounds so yummy... i just wanted to ask if u can add any strawberry or cherrys to it and make it flavored??? oh and for the intant pudding any kind or is it a spacific one???
Dawn - I haven't tried freezing it. If you try it, please let me know. Vanne - I use vanilla flavored pudding mix. I've never tried adding fruit to it, but sounds like a great idea! Let me know how it turns out :)
Sounds great! Does it need to be refrigerated? How long would you leave it out of the fridge if so? Thanks!
How soon after making and assembling the cake do you have to serve it? I usually try to make my kids bday cakes a day or 2 (if I can get away with it) before the party. Will this keep ok if I keep the cake in the fridge w/o turning too mushy?
I just made a small batch this morning and it was fabulous! I plan on using it quite a bit more. I did use vanilla pudding, and I'm tempted now to try it with butterscotch I have in the cabinet... not to mention chocolate and maybe pistachio! I tweaked the measurements a hair because I only needed enough for an 8" AND I only had a 1 oz pudding. I used 1 oz pudding, probably 5 oz light whipped cream, 1 oz cream cheese, and the milk I'd say 1/4 cup... but I also added a bit to thin it some more. In the end it was thick enough to fill the cake without making it slippy-slidy, but thin enough to spread like icing. I tasted it and loved it, my wife loved it also. The measurements I used were mostly to taste and made enough to fill the center between 2 8" rounds (I'm not up to torting into 4 layers yet... but this wouldn't have been enough if I had) but half this recipe should do 2 8" 4 layer rounds just find. Thank you!
I made this yesterday and it is delicious!
can you use this recipe with chocolate pudding instead?
Can this be used as a frosting instead of a filing? I have someone asking & I don't know that answer to this.
We tried this recipe and it was very stiff....So we added another whole cup of milk and it was perfect...We tinted the batter with orange flavoring and inserted this mixture into chocolate cupcakes that were then frosted....OMG!!!! This was INCREDIBLE!!!!
I tried this recipe yesterday as well and omg it's soo good and I don't even normally like bavarian cream. I do have a question though. I got tiny little lumps in mine even after mixing it. Would that be from the pudding mix or should I try to beat the cream cheese longer? Anyone have any ideas? I also thought the same as the above comment that this would be great as a frosting if I could figure out a way to keep it a little stiffer... Anyone have any ideas of how to get rid of the little tiny lumps.. They are more grainy like.. ? Maybe if I heated the milk up just a tad before adding it?
CindyVickers - Just an idea, you may want to get your cream cheese to room temp before starting. That might have been what caused your lumps. Also, I would mix it really well after adding each ingredient.
thanks for the recipe....sounds great. anyone try this with real whip cream instead of cool whip?
:) I just used this recipe for the filling of a top tier on a cake I'm working on. I omitted the milk and used 2 cups of heavy whipping cream. I also added 1 tsp of almond extract. It came out very thick (like buttercream icing) so it didn't ooze and it was a very light pleasant taste. I have 3 very powerful fillings for the other tiers of the cake, so I was going for something light. This worked very very well. Thank you for posting!! :)
Because I wasn't very clear: I omitted the cool whip and used heavy whipping cream instead! :)
I just used this in a wedding cake and it was a big hit! I did use half and half instead of milk. Just to make it a little richer. Everyone loved it so much that they had pancakes the next morning and used it on them. You can also eat this right out of the bowl.
I love this recipe. It is quick and easy. I've also used several pudding flavors, chocolate, white chocolate, vanilla, and banana. My next trial will be with butterscotch.
Wow! This was so easy and SO delicious!! I used it to fill a 3 tier chocolate wedding cake. I used chocolate pudding mix. It had a very mild chocolate flavor, but I thought it was perfect since the chocolate cake was so rich. If you wanted more chocolate flavor I bet you could add some chocolate flavoring extract. At first I was nervous to use it, but it help up great!! The guests were asking for seconds and even took some home.
Wow, my NEW favorite Bavarian cream recipe. My sister who is my taste tester LOVED it. I used French Vanilla Pudding. Will use this recipe again.
I just made this along with a puff pastry shell recipe. They both came out great. I was wondering though how long I can keep the filling and if anyone has tried to freeze it yet. Thank you.
Does anyone know if this needs to be refrigerated? i am interested in using it as a cake filling.
This is very similar to a recipe I have used many times now. But I use White Chocolate pudding instead of vanilla. My family and friends love it. The 1st time i made it I put it into puff pastry shells. Since then I have used it other ways; filling for cakes, and bite sz chocolate cups.
With the milk, and cool whip, it probably would be a good idea to keep refrigerated. But when I used it in chocolate cups I left it sitting on counter (covered) at room temp (with air conditioning) and it kept for a couple days. Could have lasted longer I don't know they were all consumed by my family. Sorry i got long winded, I am new to this web site. I love it!!
OMG!!!! I just made this and it is awesome!!! Not to mention easy! I'm sooo glad I doubled the batch. There may not be enough left to fill a cake I'm baking after I get through with it. ;) Thanks for the posting!
I would like to try this for a pink champagne cake filling or champagne cupcake filling. What flavoring would you suggest and what would the measurements be? thanks!
Love, love, love this recipe!! I diced strawberries and added to 1/2 and mixed smashed banana in the other 1/2. Cored vanilla cupcakes, filled w banana mix and topped w strawberry mix. Added a few slices of strawberry on top. Beautiful and tasted great. Everyone loved them!
My family and I LOVE this recipe. Just the way it is. Delicious!
Thank you for your recipe. I tried it and love it :)
Tried this one yesterday for a birthday cake. I doubled the recipe and it filled a full sheet cake. The flavor was very good. I found the filling to be a little too thick and sticky for my liking. However, this was easily remedied by adding a little extra milk. Will definitely put this one in my list of available fillings.
I made this for a cake in my decorating class. I used the 2cups of heavy whipping cream and omited the cool whip as was suggested by another reader. I used banana cream pudding as the flavor. I had made a 8X3 cake and divided it into 3 layers. It was thick enuf but I still did a dam around the edges. I had enuf to do another cake as well. The lumps everyone is talking about are there, but you keep mixing it and they were gone. It was thick but still maybe a medium consistency. Next cake I will try a lemon cake with lemon filling. I certainly am going to keep this recipe, its so easy and my instructer thought it was awesome. Looking for a mint filling now, using Creme De Mint to fill chocolate cupcakes.
for those of you who said you omitted the cool whip and used heavy whipping cream instead did you still add the milk? Thanks :-)
I continue to use this recipe with many different flavors of pudding. For those asking about freezing it, I have done it many times and it works great. Just stir it up a little when thawed and it just like you made it.
Loved it! I changed the reciep based on suggestions: 8 oz cream cheese, softened 2 (3.5 oz) packages instant pudding mix 2 cup heavy whipping cream There were small chunks in it (like most say there was in theirs) so I cranked up the mixer and then it was smooth. Refrigerated for hour and then used between layers of a chocolate vanilla marble cake. It was amazing. Rave reviews!
I just made this and I couldn't be happier with it! I halved the recipe because I only needed to fill two 6in round, otherwise I followed the recipe exactly. Quick, easy and tastes GREAT!! This one's a winner and a keeper for me!!!! Thanks for sharing!
Reading all of these post really frightens me. PLEASE everyone...when using dairy products: whipping cream, cream cheese, etc. YOU MUST refrigerate the items. You cannot keep it out for 2 days and say it tasted okay. You have a 4 hour safety time. Anything after that has to go in the refrigerator. It doesn't matter that you add sugars, etc. All might consider taking a Food & Safety Course at your local Jr. College or elsewhere. You don't want to be responsible for ANYONE getting sick. Thanks for reading this.
Idk why but I followed the recipe to a T and mine came out with lots of lumps and I tried mixing it a little longer and still nothing. :( I made sure my cream cheese was at room temperature and everything...does anyone have any suggestion?? Do you have to use certain pudding mixes? I used Royal vanilla instant pudding and I omitted the milk and cool whip and used the heavy whipping cream instead. I'm pretty sure its something I'm doing wrong but I dont know what....I'm kinda new at this.... :(
Quick question, Ok so you mix the pudding with the cream cheese. Then fold in the already whipped whipping cream? also, how far in advanced can I make this filling and keep in the fridge?
I made this today for a wedding cake. YUMMY!!! I doubled the reciep and used 4 ounces of Strawberry Cream Cheese, 1/2 Cup of heavy Whipping cream and I also added dices peaches and strawberries. It tastes UNBELIEVABLE! I can't wait for the bride to taste the cake tomorrow.
Yummy yummy yummy! Used it to fill two 8 inch cakes. It was all the rave. Just be sure cream cheese is room temp or it will be lumpy.
How would I add strawberries if i wanted too?
I made this recipe the other day and had a lot of lumps in it, very grainy. I was impatient and did not let the cream cheese thaw to room temperature. I put it in the microwave on 30 second intrivals and it turned a nice yellow color and the lumps were all gone. I filled cupcakes with it and it was a big hit. Wondering how long it will last in fridge, does anyone know? Thank you!
When a frosting has a higher sugar and fat content than dairy it is safe to leave at room temperature, this however has no added fat or sugar so I would not recommend leaving it out more than a few hours.
LOVE LOVE LOVE IT!!!!!! This is my second time making it and everyone LOVES it Thanks 4 Sharing.
Can this be used as a frosting? I'm making red velvet cupcakes and would like to know which pudding flavor would go best. I'm leaning towards white chocolate or cheesecake. Thanks.
The key to no lumps is whipped cream cheese , I dont even really let my cream cheese soften to long I just put it in the mixer and whip it up and I have no lumps in mine . I have only used the chocolate filling so excited to try other flavors ! Thanks for sharing !!
I am very glad I found this. It made my weekend go by a bit more smoothly. I had a cake to get ready for purity prom at our church and a graduation for my daughter in the same weekend. I whipped up a batch two batches of this and had enough to fill a two layered 10" round, two layered 8" round, and 2 layered 6" round. Everyone LOVED the cake and I wasn't in a panic to make it. It was soooo EASY!
the recipe says 2 3.5 oz packs but I can not find packs that big I can only find 1.5 oz packs?? is this correct?
Thank you for the recipe! I used it to fill a cake, but I had quite a bit left over, so I made crepes for dessert, along with raspberry sauce and we all loved it! : )
I had the same question as countrymom. I used a TOTAL of 3.5oz instant pudding mix and that seemed to give me a good consistency. However, I'm going to keep experimenting (per all your suggestions) until I get rid of my lumps. My family still thought it was delicious even with the lumps.
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