The question regarding whisk vs paddle attachment-- I did both making 2 batches for the same cake. The paddle batch was very compact and slightly difficult to spread. After the cake was cut the butter cream separated from the cake layers. It was not pretty. The whisk attachment layer just seemed to have a better texture, the butter was more incorporated and didn't clog my piping tip. Now my question-- can I add instant pudding to this butter cream to get a more mouse-like consistency? If so, should I make the pudding and add it in at the end, or just add some of the powder. If adding the powder, at what stage in the process? If you are looking for a mousse-like consistency, I would whip heavy cream in or fold whipped cream in at the end. The pudding mix will give the buttercream a more custard-like consistency. ~Amy

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