question about ICING/with added pudding
 

does anyone know the recipe for adding pudding to icing? one of my neighbors [who has since moved away] said you just add a cup of those little puddings to icing and voila`! her cakes were delicious because of her wonderful icing, but somehow i can't duplicate it! i tried, but it just about slid off the cake -- not sure what i did! is anyone familiar with the trick that makes it work? or did i just put too much on? i'm still laughing, but i really want to make some GOOD tasting icing.....any help? & thanks!

When I make pudding icing, I use the box. Instead of 2 cups of milk, use 1 cup, let it set for a few minutes and fold in a tub of thawed cool whip. Everyone likes it because it is not too sweet. I never heard of using pudding cups.

that's interesting, never thought of using cool whip...

I have heard of putting pudding in cake but not in icing.

it is really good, the only thing i can think of is the fact that she always made just a sheet cake with that kind of icing and of course i was trying to icing a round double-decker layer cake -- no wonder it was sliding off. next time i just may add maybe half a cup of pudding, not the whole thing...

I Googled "icing using pudding" and found various recipes. All used Cool Whip and package pudding cooked or instant. Here is the link to one. http://www.kraftrecipes.com/recipes/...ing-57256.aspx The cakes or cupcakes had to be refrigerated after icing.

My neighbor did that icing to angel food cakes and used butterscotch pudding can't tell you what she did ......but it can be done the cake was delicious

That is the one I use but I leave out the sugar. I like it better not so sweet.

Off the subject, but, I have a frosting tip. Used to make homemade frosting. Then, I experimented using store bought icing. Too hard to spread straight from the container. And there was always too much frosting...do not like thick sweet cake frostings. I now put container of frosting in the microwave on defrost for a minute or two. Frosting will become very spreadable and I use only half of a container for 13 by 9 cake. If you wanted peanut butter frosting, I use a container of cream cheese frosting and mix in 2 large tablespoons of peanut butter and stir well. MMM good.

Your recipe sounds delicious.

For a double layer round cake, use tooth picks to keep the top layer from sliding off & also place in the frig.

I use ready made frosting all the time but I put the frosting in my mixer and whip it up and it spreads very easily.
I usually use about 2/3 of a container for a 2 layer, 9 inch cake. Most of the time I use the chocolate flavor type.
Store the left over frosting in the fridge and use it for cup cakes.
Grands love the cup cakes better than the layer cake...

...or keep it in the fridge for when you need that little spoonful taste of chocolate! {{{{wink}}}}

I also nuke my frosting when doing a bundt cake, it drips down nicely, and there's plenty of leftovers for the midnight chocolate fix.

I mix one large box of chocolate pudding mix (or whatever flavor you like) with one quart of whipping cream and whip it with my electric mixer until it gets kind of stiff and fluffy. Not low calorie but I could eat a tub of it! I have used this for frosting on cakes and filling for pies and tarts. Must be refrigerated.

MaryStoaks I do like the sound of the pudding and whipping cream -- got some grandsons who will love it. Thanks.