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Forum
-> Yom Tov / Holidays
-> Pesach
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amother
OP
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 Wed, Apr 10 2024, 3:21 pm
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I want to have a cream filling for a cake I plan to make. I don't want to use whip. I'm wondering if I can use a pudding mix and sub almond milk for regular milk to keep it parve. Would it better with instant pudding,or the kind you cook? Should I use a different amount of milk than called for? Could I freeze it once it's prepared?
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amother
Thistle
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Wed, Apr 10 2024, 3:22 pm
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I'd use coconut milk. I'm not sure almond milk would work.
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ra_mom
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Wed, Apr 10 2024, 3:25 pm
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It doesn't work with almond milk, if you're referring to the instant kind.
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amother
Mistyrose
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Wed, Apr 10 2024, 3:29 pm
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Unfortunately I tried to make boxed pudding with almond milk a while ago and it didn't really work--stayed very liquidy. This was the stovetop kind.
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bnm
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Wed, Apr 10 2024, 3:32 pm
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I was told if your using almond milk to use half the liquid. Recently did 2 boxes in a pot and afterwards I realized one was instant and one wasn't, cooked it with almond milk and it set very quickly.
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Eastern
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Wed, Apr 10 2024, 3:36 pm
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Instant pudding does work with almond milk, but do 3/4 the normal amount of liquid. If you want it really thick, do half the amount of liquid.
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s1
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Wed, Apr 10 2024, 5:56 pm
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I have used instant pudding with almond milk on pesach and it goes liquid very easily. If you put in less milk it is thick, but after a day in the fridge it goes liquid again, so I wouldn't try it for a cake
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