With so much cream is it okay out of the fridge for a day or two or would they need to keep cake in the fridge after eating? And any issues with separating. I know butter sometimes can stay stable a bit longer. Thank you so much - I'm gonna try it this weekend!
I would definitely keep this refrigerated until about an hour or so before serving becausr it will melt. Besides that, I've never had any problems with separating of the icing.
Jess, wondering if you have ever tried this with the "sugar free" version of the instant pudding. I read thru the comments, and nobody has mentioned it. Just trying to cut down on the sugar a bit, making a fresh fruit cake, and have a few diabetics in the group. Thanks!
@@Jesssofalltrades Well, I tried it today, and it worked, but it got REALLY firm. I had to add about half a cup of additional cream to make it spreadable. I did use it to fill my layers, and make a "dam" for the fresh fruit in the filling, but then had to thin it down to spread on the sides of the cake. Overall, a success! Thank you!
Great tutorial Jess. I make ice cream cakes a lot for birthdays and need this recipe! I'm going to attempt pavlova for the holiday and was wondering if I can make this 24 hours in advance and keep in the fridge before I assemble the dessert. Thank you!
Unfortunately, no, this recipe only works with instant pudding. I have tried a stabilized whipped cream recipe that uses plain gelatin, the process is just different. I'll be posting that soon ❤️
Hi Paulina. I've never tried this recipe or any icing without powdered sugar, so i can not say for sure if omitting it will give you the same end product that you see in this video.
Thank you so, so much for this recipe!!!
You’re the best!
Aww, thank you! I'm glad you've found it helpful ❤️
Thanks, I really wanted an alternative to buttercream and this looks perfect
It's my pleasure ❤️ This is my favorite buttercream alternative because it's quick, easy and uses way less powdered sugar
This was an absolutely great tutorial, fun and engaging! ❤ Thank you for sharing.
Thank you so much 🥰
With so much cream is it okay out of the fridge for a day or two or would they need to keep cake in the fridge after eating? And any issues with separating. I know butter sometimes can stay stable a bit longer.
Thank you so much - I'm gonna try it this weekend!
I would definitely keep this refrigerated until about an hour or so before serving becausr it will melt. Besides that, I've never had any problems with separating of the icing.
@@Jesssofalltrades Thank you!
Jess, wondering if you have ever tried this with the "sugar free" version of the instant pudding. I read thru the comments, and nobody has mentioned it. Just trying to cut down on the sugar a bit, making a fresh fruit cake, and have a few diabetics in the group. Thanks!
I have not, but I don't see why it wouldn't work just the same! ❤️ I'll try this asap and get back to you, just to make sure.
@@Jesssofalltrades Well, I tried it today, and it worked, but it got REALLY firm. I had to add about half a cup of additional cream to make it spreadable. I did use it to fill my layers, and make a "dam" for the fresh fruit in the filling, but then had to thin it down to spread on the sides of the cake. Overall, a success! Thank you!
Great tutorial Jess. I make ice cream cakes a lot for birthdays and need this recipe! I'm going to attempt pavlova for the holiday and was wondering if I can make this 24 hours in advance and keep in the fridge before I assemble the dessert. Thank you!
Thank you ❤️ and Yes! I often make this icing ahead of time and it works just as well as when it's fresh.
Is there a way to make this without instant pudding? I don't like them due to all the additives. Thanks
Unfortunately, no, this recipe only works with instant pudding. I have tried a stabilized whipped cream recipe that uses plain gelatin, the process is just different. I'll be posting that soon ❤️
Can I omit the powdered sugar
Hi Paulina. I've never tried this recipe or any icing without powdered sugar, so i can not say for sure if omitting it will give you the same end product that you see in this video.
Maybe using cornstarch if you don't want the sugar. That's in the powdered sugar anyways. 🤷🏼♀️