(VT) Pudding Base


By: Vape Train (VT) - Buy Direct

Used in 412 recipes at an average of 1.326%.

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45 DIY E-Liquid Recipes found


Caramel Cheesecake. Testing VT Caramels over the personal favourit stone CAP NY Cheesecake 5%, TPA Cheesecake (Graham Crust) 2%, LA Cream Cheese Icing 1%. Steep days 7.

A thick,sweet toffee ice cream.Rum adds a little of a booze note and it is often used in real life ice creams to add body and balance.It can be vaped right out of the shake and doesn't change for about 5-6 days.At that time and for about 2-3 days VT pudding base shows up a little too much and then suddenly it balances again and stays the same..

Butterscotch, caramel and toffee pudding...MMMM HMMM

This one started off trying to be Milk Plus even though I didn't care for Milk Plus . Even Wayne's Milk Plus Remix ( https://alltheflavors.com/recipes/78933#milk_plus_by_bonzai_vapors_remixmonth_by_enyawreklaw ), which was better than the original, but I felt was dissappointing. Neither are bad, I just wanted more caramel. This delivers for me. Some people that have tried it only get butterscotch, not me. I get a rich creamy caramel with a dense mouth feel (thank you whipped cream).

2

Butterscotch heavy top notes over a hazelnut infused pudding. what's not to like?

Creamy Hazelnut FW + Pudding Base VTA + Custard INW create a nice and thick hazelnut pudding.
Butterscotch Ripple FW + Caramel (Salted) FW create a nice, sweet and thick sweet butterscotch.
Graham Cracker (Clear) TPA is there, since it brings support both to the caramel top notes and the bready cream body of the recipe.

The slow steeper in here is the Creamy Hazelnut, which can dominate the recipe in the first days. For a balanced e-juice steep for 10-12 days, but give it a try a lot earlier if you can handle the hazelnut :)

1

Guava cream/Cheesecake

I pushed CAP Sweet Guava up to 5% so it would still come through all the creams & bakeries that I used

For the CREAM I used both HS French & regular Ice Cream. Gives it a rich/thick Ice Cream like taste.

For Cheesecake Crust I used VT Pudding Base & TPA Cheesecake Graham & for the actual cheesecake note I just used INW Yes We Cheesecake.

The Bûche de Noël is a Christmas tradition among the French that dates back to the 19th century. The cake represents the yule log that families would burn starting on Christmas Eve. The burning of the yule log symbolized the new year to come and would bring good luck to the family. While no one is positive on exactly how the yule log turned into a cake, everyone can agree it's a delicious tradition we never want to end.

The cake in this mix is represented by FA Chocolate Glazed Doughnut, I chose this because I wanted to incorporate the chocolate and cake notes of the doughnut.

The heavy cream is replicated by using FA Fresh Cream and VT Pudding Base to make a heavy and sweet cream with a hint of vanilla.

For the icing I used a combination of VT Chocolate Base and VT Dark Chocolate to make it sweet and a slightly bitter at the same time.

TFA Butter is used as an emulsifier and the FA Madagascar is used to help with the authenticity of the dessert.

OOO Powdered Sugar is like the garnish on top and FW Sweetener because it's a cake. It's supposed to be sweet.

I based this recipe off "Fugly Butters" @Ebc88 "This is a fried banana pudding" & Bad Drips "Ugly Butter " description: "They don't call it ugly for nothing... Uncle Freddy's famous, fancy fried dough, showered with carnival cultivated cinnamon-sugar, serenaded with a cosby-quality banana pudding."

So, here it goes...

FLV Vanilla Pudding/VT Pudding Base: these 2 combined make up a delicious "Cosby-esque" vanilla puddin'

SA Banana Flambe: gives the fried banana aspect and also adds a touch of cinnamon...

VT Banana Custard: ties together the banana flambe with the pudding while adding some more depth to the banana pudding aspect of the recipe

FLV Rich Cinnamon: turns up the cinnamon flavor.

CAP Funnel Cake: In Bad Drips description they talk of funnel cake and Capella had just dropped their funnel cake around the time that Ugly Butter hit the shelves, so I figure it's in there... so why not?

WF Cinnamon Pastry: no reason other than I just picked this up and wanted to give it a try... plus I figured it would add some more depth to the bakery/dough aspect of the recipe while adding a bit more cinnamon... which it seems to do just fine...

TPA Toasted Marshmallow: to add a little sweetness, mouthfeel, depth and body to the entire recipe.

CAP SS: why not?... It's a tooth rotting belt busting State Fair Treat... it needs to be sweet! 0.5% does just that... add more or don't if you want to...

FA Joy: to bring out the yeasty-ness of the fried dough just a lil more... feel free to omit it... I personally don't care for joy either, but it works well here...

3 day steep and the banana calms down... day 5 the pudding melds together and everything tastes delicious... didn't make it past a week with the first batch, so I don't know if it'll change much at the 2 week mark...

Please rate and review if you mix.

This is a fried banana pudding, and is in no way supposed to be a 1 to 1 clone of Bad Drips Ugly Butter.

FLV Vanilla Pudding: use this as the “pudding base”

VT Pudding Base: does really have any pudding note but it does have some great bakery notes that pair well with FLV Pudding & the Fried Dough.

WF Deep Fried Pastry Dough: despite how much i hated this flavor when i single flavor tested it. It works well to add a fried taste to this mix.

HS Banana: brings a great authentic banana to the mix.

VT Banana Custard: really doesn’t taste like a Banana Custard, but more like a creamy banana.

FLV Rich Cinnamon: brings an excellent bakery style cinnamon for this recipe.

Needs 10-14 day steep. Please rate and review if you mix.

This is a Churro recipe with a sweet dough emphasis and a cinnamon sugar exhale. (WiP)

Made on Live Mixing: CHURRO???

My purpose was to create a mix,mostly focused on the bakery side of an apple pie and that's the reason i use 2 apple pie flavours,taking the best out of each(according to my taste of course).Despite the use of tpa's dx bavarian cream,this recipe is practically a snv(2-3 days for the flavours to settle).That is quite strange for me,because i usually get off notes from unsteeped dx flavours.I can only guess that this happens because of vta's flavours,but i can't really explain it.

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