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instant pudding frosting?

a
asiansensation007 May 1, 2007 09:17 PM

I am making a cake and want to have a easy chocolate whipped cream frosting. I dont have any coca powder or syrup but was wondering if instant pudding could be subbed along with the chilled heavy whipping cream. Would whipping the two together affect the stiffness of the cream? Would it be better to do it regular (with milk) and fold in the cream? I am concerned that the milk would make the frosting runny. If anyone has any whipped chocolate frosting ideas that use pudding, I am all for it! Thanks!

  1. xnyorkr May 2, 2007 10:34 AM

    I love pudding frosting. I make it all the time, mixing sugar free pudding and sugar free whipped topping or fat free sweetened condensed milk. I add a tsp vanilla and 2 or so tbsp milk. Remember, it thickens as it sets, so let it thicking in the refrigerator before you ice the cake.

    1 Reply
    1. re: xnyorkr
      javaandjazz May 2, 2007 03:14 PM

      I have whipped cream stiff and just added the pudding mix to the whipped cream and frosted the cake. It's not a heavy frosting but it has worked.

    2. p
      PBnBanana May 2, 2007 10:31 AM

      I use this recipe all the time with vanilla instant pudding to fill profiteroles but I'm sure it would work just the same with chocolate...It really is delicious although it comes out more of a thick pudding than a frosting consistency I would say...

      -Whip heavy whipping cream to stiff peaks(1/2 pint)
      -Add instant pudding mix(1 package) and 1/2 pint milk together to the whipped cream(I usually fill the 1/2 pint container that the cream came in with the milk to get the proper amount, I'm not sure if that is the same amount of milk that the box says but the 1/2 pint works for me)
      -Continue to whip until stiff peaks return

      Hope this works out!

      1. g
        GSDlove May 2, 2007 09:51 AM

        I've made this frosting many times and it's worked well:

        1 (14 oz) can sweetened condensed milk
        2 (1 oz) squares unsweetened chocolate, melted
        1/2 cup cold water
        1 (3.9 oz) package instant chocolate pudding
        1 cup heavy cream, whipped

        In large bowl, whisk together sweetened condensed milk and melted chocolate. Gradually whisk in the water, then instant pudding, until smooth. Chill for at least 30 minutes. Remove the chocolate mixture from the refrigerator and stir to loosen. Fold in the whipped cream and return to the refrigerator for at least another hour or until set.

        1. PamelaD May 2, 2007 09:26 AM

          I have made a similar frosting with cool whip....
          mix 1 1/2 cups milk plus 1 box instant pudding mix (to make pudding you use 2 cups, so this is less) than fold in an 8oz container of cool whip. You should keep the cake refrigerated after frosting it.
          You could do the same only use whipped cream, I'll bet.

          1. m
            maestra May 1, 2007 09:38 PM

            Flipping through an old Jello cookbook, I only find "Pudding Poke Cake." It has you poke deep but narrow holes in your warm cake and spread prepared instant pudding over the top. I guess the pudding would gel with the cake.

            2 Replies
            1. re: maestra
              a
              asiansensation007 May 1, 2007 09:49 PM

              I forgot to add that I was hoping to frost the sides as well, since it will be a layered cake. But the further i dig online, I have a feeling that no matter what, it will be too runny

              1. re: asiansensation007
                Mickey Blue May 2, 2007 06:03 AM

                I found this one here: http://www.kitchenlink.com/mf/2/8445
                Sounds interesting...

                Mock Whipped Cream Frosting with Pudding Mix

                4 tbsp. flour
                1 c. milk
                1/2 c. margarine
                1/2 c. shortening
                1 c. sugar
                2 tbsp. vanilla
                2 tbsp. instant pudding mix (any flavor desired

                )

                Combine flour and milk in saucepan and cook over LOW HEAT until thick, stirring constantly. Cream the margarine, shortening and sugar together for 4 minutes. (Can use all margarine).
                Add cooled flour mixture and vanilla; beat an additional 4 minutes. spread on cooled cake.

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