394304 Sun Apr 22 12:51:44 -0700 2007 11 31 Home Cooking 0 2504217 I was just about to make a cake using a recipe shared here by renov8r and discovered that I needed a box of instant vanilla pudding. I didn't have any so used another recipe entirely but I was wondering if I could have subbed anything without sacrificing texture, flavor, whatever it would have provided. Thanks for any advice. I'll get your Aunt's cake made yet, renov8r! Sun Apr 22 12:51:44 -0700 2007 56278 xena 1 2504718 I would use plain yogurt or sour cream and vanilla extract. Sun Apr 22 16:57:48 -0700 2007 2504217 50491 bigjimbray 2 2505586 When they call for pudding in the recipe you don't make it and add it- they are asking you to add dry ingredients so I am not sure the yogurt or sour cream would be a good substitute for the pudding. Mon Apr 23 04:44:20 -0700 2007 2504718 12606 MeffaBabe 2 2508186 That's what I would have done. The cake recipes I've made that call for pudding mix use it to make a moist, solid cake. Sour cream or plain yogurt helps with the moistness. If I was subbing something for the pudding mix, I'd reduce the liquid (milk or water or whatever was used in the recipe) since, yes, you don't make the pudding and add it, you just pour in the dry mix. However, since the OP says the recipe already calls for sour cream, I'm not sure doubling that would help. It must be some recipe to use both sour cream AND pudding mix! Mon Apr 23 17:07:14 -0700 2007 2504718 42944 leanneabe 1 2505475 I don't know how instant pudding works, but the boxed cooking kind is just cornstarch and sugar and articficial flavors and colors. I wonder if the two are interchangeable for cake recipes? Hmmm... Sun Apr 22 23:50:53 -0700 2007 2504217 24126 amyzan 1 2505871 Thanks everyone. I really didn't know what to do. The recipe does have sour cream in it so that should taste good as an addition but I was afraid to add anything wet because, as you say amyzan, it called for the pudding to be added in dry. If I used yogurt or sour cream should I cut back on something liquid? I'm confused. Mon Apr 23 07:31:15 -0700 2007 2504217 56278 xena 2 2507011 I'm gonna be frank. I don't think you're going to get away with substituting anything for the pudding mix. The cake recipe probably uses the pudding mix for the emulsifying agents, starch, and whatever flavorings that are in it to create the flavor and the texture of the cake. I wouldn't try substituting anything else unless you're a food chemist. Mon Apr 23 12:20:32 -0700 2007 2505871 10250 raj1 3 2507162 I have to agree with raj1 here. The different recipe was the way to go because boxed pudding is going to have particular qualities that you're simply not going to be able to substitute for on the fly. Mon Apr 23 12:50:02 -0700 2007 2507011 80141 ccbweb 1 2507437 Thanks for your input, everyone. It looks as though I'd need to just use the pudding mix if I want to make this cake. Thanks again. Mon Apr 23 13:50:55 -0700 2007 2504217 56278 xena 1 2511057 I also have a cake I like to make that calls for instant pudding, and I've been thinking about ways to substitute. I know instant pudding probably has some emulsifiers and things like that in it that I couldn't duplicate, but I just don't think those things would be important in a cake setting. I think the important thing would be the milk and cornstarch. Next time I make it, I think I will try taking the liquid in the recipe and making regular homeade pudding with it (I'll use something like this for the general proportions: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29363,00.html ), then adding the rest of the ingredients. I'm betting I'll need some extra milk to make the batter the proper consistency, but it can't hurt to try, right? Plus, I'm convinced I can taste the storebought pudding through the rest of the ingredients. Yuck. Tue Apr 24 13:00:43 -0700 2007 2504217 10559 JGrey 2 4859357 Jell-O instant pudding ingredients: Sugar, Food Starch Modified, Flavoring Natural, Flavor(s) Artificial, Salt, Disodium Phosphate, Tetrasodium Pyrophosphate, Monoglyceride, Yellow 5, Yellow 6, Color(s) Artificial, BHA Powdered sugar ingredients: Sugar, Cornstarch Disodium Phosphate is used to keep the powder loose while it's in the box Tetrasodium Pyrophosphate is an emulsifier and thickener, to help smooth the consistency while stirring the pudding mixture (also this is mildly toxic) Monoglyceride is an also emulsifier which helps with mixing oils and water based liquids BHA is the food preservative Butylated hydroxyanisole So, instant pudding is basically powdered sugar with some emulsifiers, flavors, colors and preservatives. I am making a cake today that calls for instant pudding, but I intend to use powdered sugar, some extra vanilla, and an egg yolk (natural emulsifier) instead. If it ends up as a total catastrophe, I'll post that. If it works out, I probably won't post anything. Tue Jul 14 19:16:56 -0700 2009 2511057 1093737 teamdresco 3 4859683 Cornstarch is the most common household starch, but to thicken it needs to be brought to boiling. Modified starch thickens with just the addition of water. I think most of the rest is flavoring, coloring, and those details like keeping things loose. Cornstarch in the powdered sugar is there to absorb moisture and keep the sugar loose. So the proportions of starch in powdered sugar are quite different from the pudding mix. Tue Jul 14 21:44:00 -0700 2009 4859357 12139 paulj