• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Main Dish
  • Dessert
  • Side Dish
  • Tips & Goods
  • Soups & Salads
  • Drinks
  • Appetizer
  • Pressure Cooker

Oh So Delicioso logo

menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Main Dish
  • Dessert
  • Side Dish
  • Tips & Goods
  • Soups & Salads
  • Drinks
  • Appetizer
  • Pressure Cooker
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dessert » Cream Filling

    Published: Jan 31, 2019 · Modified: Nov 22, 2021 by Kadee

    Cream Filling

    Jump to Recipe Print Recipe

    This cream filling is the ultimate cream filling. It's rich and creamy, without being too sweet. Perfect filling for pastries, trifles, cakes or any other cream filling dreams you have. It's also a staple for these Chocolate Crepes. This recipe is also one of our top 5 recipe on our blog- for a reason! Make this bad boy today and you'll see why!

    cream filling on a whisk

    Ingredients for your cream filling.

    You will need:

    • whipping cream
    • whipping cream, pudding and powder sugar
    • a couple of tablespoons of powder sugar
    • powder sugar in small bowl
    • and a small box of instant vanilla pudding. 3.4 oz.

    How to Make Your Cream Filling

    To start you will also need to use a KitchenAid or a handheld mixer. Add your powder sugar to your cream while mixing. Mix for a few minutes to thicken up your cream.

    Then slowly add your box of vanilla pudding. It' will start to get bubbly and light.

    bowl of cream and ingredients

    It will quickly thicken. At this point it will still be a little grainy, and lots of air pockets- It'll probably look like this:

    Picture of textured cream on whisk and in bowl

    Let it beat for about 30 seconds more, it will smooth out and the pudding will dissolve. It's done! You don't want to keep beating and over beat it. Once it is smooth and creamy stop the beater.

    sweet cream filling on a wisk

    Do I need to refrigerate cream filling?

    Yes, because it is made with milk product keep it in the fridge. You can store it in an air tight container, or in pastry bags ready to pipe until you can add it to your desserts!

    Do I need to refridgerate my pastries and cakes after the cream filling is in?

    If your dessert will not be eaten within a few hours of making I recommend refrigerating it. Especially if it needs to sit over night or a few days.

    Ways To Use This Recipe

    • Use to fill cream puffs
    • Makes a delicious frosting for sheet cakes and cupcakes
    • Layers in cakes, or piped into cupcakes
    • Use to fill pastries and chox buns
    • Use it with pancakes, waffles, french toast (stuff the french toast!) or these delicious chocolate crepes!

    chocolate crepes with strawberries and cream filling

    Let us know your thoughts, questions and if you liked the recipe!

    If you tried this Cream Filling Recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    sweet cream filling on a wisk

    Cream Filling

    Easy and Delicious Cream Filling for all your cakes and crepes.
    5 from 31 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4 cups
    Calories: 129kcal
    Author: Kadee & Desarae

    Ingredients

    • 2 cup Whipping Cream not whipped cream
    • 2 tablespoon Powder Sugar
    • 3.4 ounces Instant Vanilla Pudding 1 small box

    Instructions

    • Start whipping the whipping cream with electric mixer on high.
    • Add in the powder sugar.
    • As it starts to thicken, add in the powder vanilla pudding.
    • Continue mixing till smooth and creamy.
    • Keep your cream filling refrigerated

    Notes

    If making ahead and wont be eaten for several hours refrigerate the cream filling, or the desserts made with the cream filling until ready to serve. Can pull out of fridge 30 -60 minutes before serving so dessert can come to room temp. 

    Nutrition

    Serving: 0.25cup | Calories: 129kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 50mg | Potassium: 24mg | Fiber: 1g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

    SaveSave

    « Sweet Crepe Recipe
    Chocolate Crepes Recipe with Strawberries and Cream »

    Reader Interactions

    Comments

    1. Nikki says

      November 18, 2022 at 3:36 pm

      5 stars
      This sounds easy and delicious. I want to make Boston cream cupcakes but my husband doesn’t like custard, so I’m looking for something sort of in between a custard and a cream filling, if that makes sense. Yours looks like what I’m trying to find, but do you think it would work to fill vanilla cupcakes with a chocolate ganache?

      Reply
      • Kadee says

        November 20, 2022 at 8:22 am

        Yes that sounds delicious!

        Reply
    2. D. Montoya says

      October 18, 2022 at 11:16 am

      5 stars
      This is fast and easy and is the perfect topping for almost any sweet dessert.

      Reply
    3. Ashley says

      May 10, 2022 at 7:59 am

      5 stars
      I use this in my dreamsicle cupcakes as a filling and it’s a huge hit! I also use it for my strawberry’s and cream cupcakes!

      Reply
    4. Kelly says

      March 18, 2022 at 5:12 pm

      5 stars
      Thank you for sharing this recipe!! My daughter doesn’t like ice cream so I tried your recipe; filled little sugar cones and topped with sprinkles. She loved it!!

      Reply
    5. Lele says

      July 31, 2021 at 5:26 pm

      5 stars
      Easy and delicious! I will use this from now on! Thank you!

      Reply
    6. Sarah Wakefield says

      March 14, 2021 at 5:29 pm

      5 stars
      My cream came out granular.????Not sure if this is normal, but it was not an ideal texture.Tasty though.....

      Reply
      • Desarae says

        March 27, 2021 at 6:57 am

        This could be the brand of pudding or sugar you used, some brand (usually off brands). I have had this happen before when I used the great value brand. The sugars are not as good as quality and they come out grainy. Sometimes the pudding just needs to be mixed more and set a little longer :)

        Reply
      • Maureen Cosgrave says

        September 29, 2022 at 10:12 pm

        5 stars
        Sarah maybe you used the wrong sugar, shouldn't be gritty If you used powdered icing. Sugar should not taste/appear grainy,

        Reply
    7. Jan says

      July 25, 2020 at 2:51 pm

      I was excited when you listed that this could be used to frost a cake. I. bought all the ingredients. Then I read all the reviews and found way down the line you mentioned that you have never used it to frost a cake and you were not sure it would hold up as a frosting on a cake. I am so disappointed.

      Reply
      • Desarae says

        July 26, 2020 at 10:36 pm

        Hi Jan, That is an old comment, I am going to try to edit it. The post has been updated since that comment was typed. I have used this filling as a frosting on cupcakes and sheet cake and it works great! I have not tried to use it on a stand alone cake where the sides also need to be frosted.

        Reply
    8. Filicia says

      July 05, 2020 at 2:24 pm

      5 stars
      Can I use whipping cream instead of heavy whipping cream

      Reply
      • Kadee says

        July 09, 2020 at 8:27 pm

        Yes, they are the same thing.

        Reply
    9. Eugen Martin says

      June 24, 2020 at 4:09 am

      5 stars
      can this be used for a strawberry cream pie as the filling ?

      Reply
      • Kadee says

        June 24, 2020 at 10:20 pm

        I've not tried this, but I think It would be delicious!

        Reply
    10. Teresa Brown says

      April 12, 2020 at 5:24 am

      5 stars
      OMG so easy yet so delicious. I used White Chocolate Pudding and it was fabulous in my chocolate cupcakes.

      Reply
    11. Lisa says

      March 29, 2020 at 12:22 pm

      5 stars
      This is the best and easiest cream filling. I have made it twice now. I used it as filling for a devils food cake and for Whoopie pies! Yummy!!!! Thanks for a great recipe!!

      Reply
    12. Judy Anelli says

      January 04, 2020 at 3:06 pm

      Could you use this filling to fill clothes pin cookies ? I bought new pins this year(bigger) and my filling recipe didnt hold up in bigger cookies( I think because they didn't cool long enough).so I was looking for new recipes to sample. Thanks. Judy.

      Reply
      • Desarae says

        January 06, 2020 at 3:48 pm

        yes! I think this would work great! Its a delicious thick and creamy filling.

        Reply
    13. Alyson says

      November 17, 2019 at 1:35 pm

      Can this be used as a filling in cakes and then frozen? I’d like to make my cake ahead of time and freeze it. Will the filling be ok?

      Reply
      • Desarae says

        November 17, 2019 at 6:18 pm

        I personally have not frozen this filling and let it thaw to test it, I think it would be fine. If you try it please let us know!

        Reply
    14. Mike says

      October 22, 2019 at 11:41 am

      5 stars
      I'm making this very soon. Looks really good and easy.

      Reply
    15. Noush cookson says

      August 01, 2019 at 4:19 pm

      5 stars
      This is my favorite cake filling. I use it for so many cakes. I also mix homemade salted caramel and call it salted caramel cream puff frosting ... so amazing. Such a simple and delicious recipe. Honestly, I could eat it off the spoon. Light and refreshing!

      Reply
    16. Isabel says

      May 14, 2019 at 3:16 pm

      Hello! I will be making a sculpted cake soon and the customer requested pudding filling! For sculpted cakes you usually have to freeze them after filled, would the consistency change as it thaws in the cake???

      Reply
      • Desarae says

        June 19, 2019 at 11:10 pm

        I think it would be fine, I am think if a little bit of the liquid would separate as it thawed. Let me know how it turns out.

        Reply
    17. ANNA says

      May 11, 2019 at 6:04 pm

      5 stars
      The best pastry cream ever!

      Reply
    18. Anita says

      April 06, 2019 at 8:13 pm

      5 stars
      Tried this to fill a donut cand for a birthday. Best stuff ever!

      Reply
    19. Diann says

      January 10, 2019 at 11:05 am

      5 stars
      This is so delicious.. I just made Wedding Cupcakes and used it for the filling . I could just sit and eat it like ice cream .. Yum

      Reply
      • Desarae says

        January 11, 2019 at 9:50 am

        yay!! this makes me so so happy!!

        Reply
    20. Aina says

      August 16, 2018 at 4:26 am

      Hi Desarae,
      how many grams that you used for instant pudding mix?

      Reply
      • Desarae says

        August 16, 2018 at 9:44 am

        96 grams :)

        Reply
    21. Trish says

      June 07, 2018 at 1:42 pm

      Hi, I am looking for something creamy to put in between my layers of jello for my Dr. Seuss parfaits, do you think this would be a good choice?

      Reply
      • Desarae says

        June 09, 2018 at 7:09 am

        yes! its nice and thick it would hold up well!!

        Reply
    22. AnNie says

      May 31, 2018 at 11:06 pm

      5 stars
      Turned out DELICIOUS! I used As a filling for a sweetened condenSed milk cake, then served with Whipping cream and berries. Yum!

      Reply
    23. Pamela A Luth says

      April 02, 2018 at 9:10 am

      Do you think it would make a difference using sugar free pudding?

      Reply
      • Desarae says

        August 16, 2018 at 9:44 am

        No! It should fluff up the same :) it will just have a slightly different taste.

        Reply
    24. Connie says

      March 25, 2018 at 2:37 pm

      5 stars
      I want to try this filling as a filling for canolli made from pizzlles... Have to give it a try! Sounds really nummy!

      Reply
    25. Elsie says

      March 13, 2018 at 9:17 pm

      I have frozen puff pastery ....was wondering how i would Bake the pastery
      And what method i would use to put it all together

      Reply
    26. Laurie Westrich says

      January 01, 2018 at 7:23 pm

      5 stars
      This is simply outstanding! I made it and put it in chocolate shells with raspberry sauce. It's easy to make, very versatile and a recipe I will definitely use again and again.

      Reply
      • Carlene says

        March 20, 2022 at 3:58 am

        Can i use cook and serve pudding instead of instant pudding?

        Reply
        • Kadee says

          March 31, 2022 at 9:40 pm

          We recommend instant pudding for this recipe.

    27. Melissa Gallagher says

      November 29, 2017 at 4:34 pm

      I made this as a filling for crepes and it was absolutely delicious. I can't wait to try it with other flavors of pudding.

      Reply
    28. Tsukiko Toshiyuki says

      September 30, 2017 at 3:58 am

      Hmmm . . . would it be the same if I didn't use instant vanilla pudding ? Because where I live , we don't normally have instant vanilla pudding on sale . But , is there any other substitute to the instant vanilla pudding ?

      Reply
    29. Emma thompson says

      September 04, 2017 at 4:57 pm

      Made this today with the Oreo cookies n cream pudding. I put it on a chocolate cake. It was a big hit!! Thank you!!!

      Reply
    30. LAura says

      June 25, 2017 at 6:31 pm

      I wAs Wanting to Know how far ahead canyou
      Make tHis filling im making a birthday cake for my sOn a lemon and Vanilla cAke wiTh a rAspberry Filling a the your mousse to go in between each layer. And a butter cream frosting..

      Reply
    31. Linda says

      May 15, 2017 at 5:33 am

      I need a good cream filling for CUPCAKES for my son's graduation party. This sounds like a great one but I wouldn't be able to keep them in the refrigerator as I'm making 300 of THEM...How long can then be left out before they wouldn't be any good?

      Reply
      • Aubrey says

        May 17, 2017 at 7:47 am

        I would say they should be fine for a few hours! It might be a good idea to make a test batch before hand (if time allows) and see how the filling holds up not being chilled.

        Reply
    32. Angelia says

      April 28, 2017 at 11:10 am

      Awesome filling! It has such a wonderfUl taste. It is my go-to recipe for fillings.

      Reply
      • Aubrey says

        May 07, 2017 at 6:56 pm

        Thanks Angelia- It really is a versatile filling! I appreciate your comment!

        Reply
    33. Penny Schwicht says

      January 12, 2017 at 7:32 am

      When is it a good time to pipe it into the cupcakes and art how much to avoid tearing them?

      Reply
    34. Annette says

      November 24, 2016 at 6:19 am

      Love the idea of this recipe for a puff pastry filling.. quick question though I know when making whipper cream I've always been taught to use a frozen/cold bowl... Do you freeze yours or just a room temperature bowl? Happy Thanksgiving

      Reply
      • Aubrey says

        December 01, 2016 at 12:15 pm

        Hi Annette, I've never bothered to chill my bowl and have great results! I can see how that might help though!

        Reply
    35. Joanna says

      November 08, 2016 at 6:12 pm

      I'm curious, did you use heavy whipping cream or just whipping cream?

      Reply
      • Aubrey says

        November 08, 2016 at 7:58 pm

        I've used both but tend to lean towards the heavy whipping cream!

        Reply
    36. Fatuma says

      October 04, 2016 at 6:21 am

      I've just made this filling...omg I can't believe it I've looked for something that is not sweet and this came out well,I used half the ingredients and voila thank you so much for this...I can't stop gushing

      Reply
      • Aubrey says

        November 08, 2016 at 7:58 pm

        Thanks so much!!! So glad you love.

        Reply
    37. dns information says

      September 13, 2016 at 8:41 am

      Hi Aubrey

      I would like to make this cream filling but use it for the topping of of cupcakes..could this be done with these ingredients and how long can I keep it out of the fridge as I am making these cupcakes for a birthday party and will be put on the sweet table. Thanks

      Reply
      • dns information says

        September 13, 2016 at 9:03 am

        Hi Denise, This would be very yummy on cupcakes! My only concern is that it is lighter then a regular buttercream frosting and probably won't hold it's shape too well. I would give it a test run before the party to make sure it functions the way you want. My only other suggestion would be to increase the powder sugar to help stiffen things up a bit, but again, I've never tried it and am not sure the outcome. Give it a test and let us know how it turned out! I'm curious!

        Reply
    38. Laurie says

      July 20, 2016 at 7:31 am

      I made this exactly as the recipe is written and it was AMAZING!! So fast and easy, and the perfect rich creamy filling for my white layer cakes. I usually use chocolate gananche in between the layers of my chocolate cakes; this is now my vanilla equivalent! I tried it with *chocolate pudding mix, out of curiosity, and it was NOT good- the palest brown/beige color, and barely any chocolate flavor. I had to add cocoa powder and more powdered sugar and some milk to try to salvage it. But stick with the original recipe and your will not be disappointed! :)

      Reply
      • Aubrey says

        July 26, 2016 at 7:49 am

        Thanks for your comment Laurie, It is pretty fast and easy! And great to know about the chocolate pudding- that will save a lot of readers some time!

        Reply
    39. Evelyn Martinez says

      January 21, 2016 at 11:22 am

      Holy Moly! This is so incredible and delicious! It is so easy to make and I only made half since I didn't need that much but I still ended up using the whole box of pudding. I used lemon pudding instead for my lemon cupcakes! Thanks!

      Reply
      • Aubrey says

        July 26, 2016 at 7:47 am

        Great to hear Evelyn!! Lemon pudding sounds amazing

        Reply
    40. Jackie says

      November 13, 2015 at 1:57 pm

      Can I use the already made vanilla.pudding?

      Reply
      • Aubrey says

        July 26, 2016 at 7:46 am

        Hi Jackie,

        I don't think pre-made pudding would work well. There would be too much moisture and you would end up with a very runny mix.

        Reply
    41. Alicia P. says

      October 10, 2015 at 9:12 am

      Just made this for the first time and it is absolutely delicious. I can't stop licking the beater. Thank you! It's perfect!

      Reply
      • Stephanie says

        October 16, 2015 at 12:25 pm

        So glad you like it, thank you!!

        Reply
    42. lisa says

      September 23, 2015 at 9:58 pm

      hi with the cream do you mean thicking cream or pure cream thank you

      Reply
      • Aubrey says

        September 24, 2015 at 12:08 pm

        Hi Lisa, Not sure what thicking cream is.. but whipping cream is usually what most stores carry. Whipping cream is what you can make regular whipped cream from. Hope this helps?!

        Reply
    43. Caroline says

      July 15, 2015 at 10:26 am

      Is it possible to make this filling without a mixer?

      Reply
      • Aubrey says

        July 16, 2015 at 1:37 pm

        Hi Caroline, I've never tried! I imagine with a great whisk and a lot of whipping it could happen but the power and speed from the mixer does help create that thick creamy texture. If you have success let me know!

        Reply
    44. Sandra says

      June 13, 2015 at 3:41 pm

      I used this to fill a Victoria sponge cake. The consistency is awesome, better than whipped cream but the vanilla flavour is a Bit overpowering for my taste. I'll cut back on the pudding next time. Easy to work with. Thanks

      Reply
    45. Ivy says

      April 26, 2015 at 5:35 pm

      I was wanting to use this for my daughter's cake, do you think it would hold up as a frosting over night or would it fall/turn liquidy? Would the cake still be goodgood and soft after being in the refrigerator over night? Thanks

      Reply
      • Aubrey says

        April 26, 2015 at 8:25 pm

        Hi Ivy! I have used it on cupcakes and sheet cake but not a stand alone cake where the sides and top need to be frosted. it's much more creamy and soft than a buttercream frosting. I would be nervous using it if your making a cake for a big occasion?! Or maybe give it a test run before hand. If you decide to try it let me know what you think!! I really curious! On of our other commenters stated that she used it as a cake filling and it worked well!

        Reply
    46. Julia says

      April 25, 2015 at 11:05 am

      Hello,
      I would love to try the recipe . Could you please tell me which brand of instant pudding have you used ? Just to make sure to make it as you did.
      Thanks so much.

      Reply
      • Aubrey says

        April 25, 2015 at 2:36 pm

        Hi Julia! I use Jell-O Instant pudding, and the 3 oz size.

        Reply
    47. Christy R Nevada says

      April 23, 2015 at 3:26 pm

      I made the Vanilla and used it for a cake filling and even added a little color as it was a spring themed colorful cake. It came out great and was delicious! Im trying it with chocolate today but im a bit nervous as the cake wont be kept refrigerated. Ill let you know how it holds up :)

      Reply
      • Aubrey says

        April 24, 2015 at 7:41 am

        Christy!! That is a genius idea!! I've never thought of using it for a cake filling!! I bet it was delicious.. going to have to try that the next time I bake a layer cake. And do let me know about the chocolate!

        Reply
    48. Gail LaVasseur says

      April 05, 2015 at 1:36 pm

      I thought tablespoons was tbsp / tbs and tsp is teaspoon.

      https://www.pinterest.com/pin/17944098491457366/
      I hope this helps.

      Reply
      • Aubrey says

        April 05, 2015 at 8:30 pm

        Hi Gail! You are completely correct! Tablespoons can be abbreviated tbsp, tbs or capital T. Most common is tbsp.
        Teaspoon is tsp or lowercase t. I'll change the above to Tbsp to clear up any confusion! here is a good article I found about baking abbreviations that explains it all...

        http://www.ehow.com/info_12319345_capital-t-stand-baking.html

        Reply
        • Angel says

          September 21, 2015 at 12:46 pm

          :)

        • Michelle Arnold says

          January 21, 2016 at 8:50 am

          I was taught T for tablespoon t for teaspoon. I think both are correct. :)

    49. Peggy says

      April 03, 2015 at 9:28 pm

      Is the powdered sugar 2 teaspoons or 2 tablespoons?
      Thank you

      Reply
      • Aubrey says

        April 03, 2015 at 10:25 pm

        Hi Peggy ! Capital T is for Tablespoons!

        Reply
    50. Jody says

      February 23, 2015 at 11:58 am

      Keep refrigerated? Does this mean i have to refrigerate my cupcakes after they are filled? Help i was just making this for work tomorrow.

      Reply
      • Aubrey says

        April 24, 2015 at 7:43 am

        Sorry Jody! I just saw your comment, technically yes.. with the milk content it should be refrigerated. However with the sugar content it's pretty stable. If you are worried I would play it safe and keep chilled.

        Reply
    51. Suanne says

      February 21, 2015 at 7:50 am

      I just made this for some cupcakes and it is INCREDIBLE!!!!! So easy and soooo good! You will want to sit down with the bowl and a spoon. Maybe one nice big wooden spoons! It is awesome and could very easily be made with another pudding flavor- Chocolate, Pistachio (as you mentioned), Banana, Lemon, Cheesecake, etc.... Thank you for this recipe!!

      Reply
      • Aubrey says

        February 22, 2015 at 7:06 pm

        oh Suanne! That makes me heart happy! So glad you loved!!

        Reply
    52. Antonia says

      February 02, 2015 at 1:09 am

      Hi,

      So I tried this and it didn't turned out so good.. Do you prepare first the vanilla pudding? When reading "add in the powder vanilla pudding." I just added the powder to the whipping cream and nothing happened..

      Thanks!

      Reply
      • Aubrey says

        February 02, 2015 at 8:49 am

        Oh bummer, I'm sorry to hear that Antonia. What do you mean by nothing happened? I'm guessing that it didn't thicken and get creamy? So when I make this in my kitchen aid stand mixer with the whisk attachment, I start whisking the whipping cream on high and add the powdered sugar. This alone starts to make a thicker creamed. eventually you would get close to a whipped cream if you let it beat fast and long enough. Then I add in the powder pudding and let it continue to whip on high for a few minutes. It will get thick and creamy. Hope this helps! maybe explain to me in better detail what you did and how it turned out and I'll be able to help you better! Thanks for letting me know your experience

        Reply
    53. Renee N. says

      January 18, 2015 at 7:26 pm

      How much filling does this make?

      Reply
      • Aubrey says

        February 02, 2015 at 8:42 am

        This makes a little over 2 cups of filling

        Reply
    54. Amanda says

      January 15, 2015 at 9:23 pm

      Could you use chocolate instead of vanilla?

      Reply
      • Aubrey says

        January 15, 2015 at 9:26 pm

        Hi Amanda! I haven't tried it with chocolate but I think its a great idea! If you do it, let me know how it turns out :)

        Reply
      • Kris andersen says

        March 20, 2018 at 1:57 pm

        5 stars
        Yes! I've made this with choc HERSHEY pudding and it was soooo yummy! Both in crepes and cream puffs. That's how my mom used to make filling for these too. Awesome dessert!

        Reply
        • Desarae says

          March 21, 2018 at 3:54 pm

          That sounds amazing!!!

    55. Tina says

      January 15, 2015 at 8:05 am

      Going to be trying this arty the end of the month. What size box of pudding? And did you use instant?

      Thanks!

      Reply
      • Aubrey says

        January 15, 2015 at 11:48 am

        Yep! I used an instant, and the box was the smaller of the two sizes.

        Reply
    56. Gina M says

      May 31, 2014 at 6:51 pm

      I would love to try this inside cream puffs! It looks delicious!

      Reply
      • Aubrey says

        June 02, 2014 at 8:18 am

        It's pretty darn delicious :) Thanks for your Comment Gina!

        Reply
        • Tammy McKinney says

          November 10, 2017 at 10:46 am

          Can you use it on cake?

        • tina short says

          March 21, 2018 at 7:17 am

          Yes you can . Really good on poke cakes.

        • JENNIFER COKE says

          August 31, 2019 at 9:07 pm

          Great tasting easy to make
          Thanks

          Jennifer C

        • Desarae says

          July 26, 2020 at 10:39 pm

          YES! I have used it on more of a sheet cake or cake in a 9x13 and cupcakes- becuase it has more liquid I dont think it will hold up well on a stand alone cake. but if you try it let me know!

      • Barbara says

        June 15, 2019 at 4:47 pm

        Can this be made with the cook and serve pudding?

        Reply
        • Desarae says

          June 19, 2019 at 11:07 pm

          You could possibly make your pudding separate and let chill, beat the whipping cream to stiff peaks and combine but I don't think it will yield the same results. Combining them as the recipe calls for creates a thick but fluffy filling.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Oh So! A cooking lifestyle blog sharing recipes, DIY, decor and more. Come join the fun for foodie and family love. click to read more!

    Our story →

    Popular

    • smoked turkey breast on platter with fruits and garnish
      The BEST Smoked Turkey Breast Recipe
    • three cups of grape juice, ice, and grapes
      Homemade Grape Juice (no juicer required)
    • Easy zucchini bread on a wire cooling rack lined with parchment paper. There are two slices cut.
      Easy Zucchini Bread Recipe
    • pina colada in wine glass with umbrella
      Virgin Pina Colada
    • Email
    • Facebook
    • Instagram
    • Pinterest
    RSS Feed | Daily Emails

    Copyright © 2023 · OH SO DELICIOSO