This thick and stable vanilla pudding is perfect for filling cakes, eclairs, cream puffs, donuts and more. Using this shortcut gives you Bavarian cream style filling in just a few minutes!
It only take 3 ingredients and a few minutes to have a creamy and flavorful filling for all sorts of desserts. It is stable enough to not smoosh out between cake layers, or could easily be piped into donuts or eclairs. It is perfectly creamy and could be made a variety of flavors if desired.
I have been really enjoying filling cakes lately. Adding filling gives more fun textures and flavors to a cake. It all started when I was testing cakes for my brother’s wedding.
Not only did I test different white cake recipes, I tested lots of frosting and filling combinations as well. There was chocolate buttercream with raspberry filling. It was good, but the cake wasn’t quite what I had in mind.
Then there was a different cake recipe filled with raspberry and Italian meringue buttercream. It was delicious with all of that fluffy frosting. I filled the second tier of that cake with homemade lemon curd and frosted it with the perfect summertime buttercream.
The final cake had two layers of lemon curd, one layer of raspberry filling and that perfect buttercream. It was very well received by everyone, especially the wedding cake lovers in my family.
It also made me convert to fillings. Now I want to fill all of the cakes! I love how it really adds a whole new dimension to the cake. Fillings give you the chance to add more flavors, textures and height too!
This pudding filling quickly became one of our favorites. We normally make it with vanilla pudding, but you could make it with any flavor you like!
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Making More
If you want to use a 5.1 oz. box of instant pudding mix, you will want to add 2.25 cups of heavy cream and 5 Tablespoons of milk.
Carlee’s Tips and Tricks:
Both whipping cream and instant pudding work better with cold temperatures. Make sure your cream is as cold as possible.
You can also pre-chill the bowl and your beaters, though that isn’t necessary.
Cakes filled with pudding are best stored in the refrigerator. Pull the cake out an hour or so before serving to let it come to room temperature and let the guests ooh and ah over your work!
This is stable enough you don’t really need a frosting dam to keep it in place, however I still like to use one to keep the outside frosting cleaner. I think it makes the crumb coat easier as well.
For another simple creamy recipe that uses instant pudding as its secret weapon, try making eclair cake. It has layers of fluffy pudding, graham crackers, and fudge icing in a tasty no bake dessert.
Storage
Because of the dairy in the filling it is best to refrigerate a cake that is filled with pudding. Store it under a dome or in another airtight container to keep it from drying out.
Shortcut Pudding Cake Filling
Ingredients
- 1½ cups heavy whipping cream
- 1 3.4 oz box vanilla instant pudding mix
- 3 Tablespoons milk possibly a little more
Instructions
- Place cold 1½ cups heavy whipping cream and 1 3.4 oz box vanilla instant pudding mix in a mixing bowl. Beat until stiff.
- Add the 3 Tablespoons milk, a little at a time, beating between additions until you reach your desired consistency.
- Store in the refrigerator until ready to use.
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I was going to make a banana cream cheesecake and the receipe called for bavarian cream topping which was made with whipping cream and knox gelatin and eggs …do you think that this bavarian cream topping would be similar to what the other receipe was asking for ..I was
just trying to find an easier way to make the cream for the topping
It should be similar and much easier to make!
My filling turned grainy when i mixed heavy whipping cream and pudding mix. Could you please suggest how to fix it? I tried adding 2 tbsp milk to make it smoother but didn’t help.
That’s strange, I haven’t had that happen. I wonder if it was getting to the point of being overbeaten? If the cream was starting to turn into butter it could have got grainy and more milk wouldn’t help that.
@Carlee, I did this a bit differently, I mixed the powder with milk first I used instant pudding and followed the instructions but with a bit less milk then called for then I made the whipped cream and folded in what I thought looked and tasted good. Just don’t add too much milk when making the pudding and not too much whipped cream so it’s stable.
That sounds like a great way to do it as well.
So happy to find this recipe after searching for quite a bit for a filling recipe for a cake using jello pudding mix!!
Does it have to be Instant or can I use the Cook and Serve kind?
It needs to be the instant in order to set up. I haven’t tried using cream with cook and serve kind, but you could probably cook then chill it and then whip it with similar results.
How long can this be stored in the fridge?
It can be stored in an airtight container in the refrigerator for about a week.
would this work as a filling for Boston cream pie
I don’t see why not! I think that would be tasty!
Do you have recommendations to make this recipe with crushed pineapple?
I haven’t tried it, but I would imagine you could stir it in. I would drain the liquid first and then fold it in.
Is it 1.5 cups of whipping cream? Or just 1/2?
If 1.5 what is 1 3.4 ounces? It’s just 3.4 ounces? What’s the number 1 then?
Why is so difficult understanding American measures?!
I can see how that would be confusing. It is 1.5 cups of cream and a single 3.4 ounce box of pudding. I will try to clear that up in the recipe card.
Hi there. I am doing a 2 tired cake for a baby shower each tier had 3 layers. Do you think this recipe would hold up well with stacking? Also,do you know the shelf life of the cream? The event is Saturday and I would like to assemble the cake on Friday.
Thanks for your time
It works great for stacking! Assembling the day ahead will be fine, just refrigerate it overnight.
I am so excited to use this idea! I'm making my son's bday cake. He requested a blackout cake but I'm cheating using a chocolate cake mix with espresso in place of water & melted butter for the oil. Now the custard filling will be chocolate pudding & whipped cream. I'll let you know how it turns out.
I hope you both love it, it sounds amazing!!!