Flavors For Instant Pudding Mousse

Decorating By aviles2005 Updated 22 Feb 2013 , 8:29pm by AtomicBakes

aviles2005 Posted 5 Aug 2007 , 12:38pm
post #1 of 93

I know alot of us make instant pudding mousses. What flavors can we use to make these "Mousses" I always make the White Chocolate Mousse (Its Yummy!) and the cheesecake mousse.. Which other Instand pudding will work. I think I tried the chocolate before and it just want good.

Also what do you mix them with,I usually use 2 cups heavy cream and sometimes add Sour cream, It depends. What do you use?

92 replies
aviles2005 Posted 5 Aug 2007 , 5:57pm
post #2 of 93

I've also seem people use LEMON can we use any flavors cause I didnt think so and I want to know if you knew.

bobwonderbuns Posted 5 Aug 2007 , 6:01pm
post #3 of 93

Aviles, can you share your recipe? I have a few questions before wanting to make a comment.

Biya Posted 5 Aug 2007 , 6:16pm
post #4 of 93

Any flavor of instant pudding will work chocolate, banana, pistachio, etc. Use this alot when making a whipped cream frosting. I also use instant jello, I really like raspberry. I guess it all depends on what flavors you like and if your using it on cake what flavor the cake is.

aviles2005 Posted 5 Aug 2007 , 7:41pm
post #5 of 93

Actually I dont have a recipe, I only use 2 cups of heavy cream and 1 box of pudding. I used to work at a bakery that would also add some sour cream. My favorit is the white chocolate and cheesecake, I tried chocolate tapedshut.gif it was not good, maybe I should try to work with that flavor. I love the mousses cause the consistancy is so reliablie thick icon_biggrin.gif

bobwonderbuns Posted 5 Aug 2007 , 7:43pm
post #6 of 93

Well in that case I'm thinking any of the LorAnn oils (many, many, many flavors!) would work well -- just a drop or two. Experiement with flavor combos too -- strawberry/cheesecake; orange/chocolate, Cherry/almond... the list goes on and on... icon_rolleyes.gif

aviles2005 Posted 5 Aug 2007 , 7:48pm
post #7 of 93

Thats a Great Idea... Where do you get your extract from? or do you know where they have good prices?

bobwonderbuns Posted 5 Aug 2007 , 7:51pm
post #8 of 93

The LorAnn oils are not extracts, they are oils. If you have a cake decorating store near you, check in the candy making aisle, that's usually where they're found. They also have a website (which escapes me at the moment.) And remember, since they are oils, they are VERY concentrated -- just be careful to start with one or two drops, then add more as you see fit. You can always add more, you can never go back! icon_rolleyes.gif

aviles2005 Posted 5 Aug 2007 , 7:59pm
post #9 of 93

Ohhh yeah, I seen them before. Thanks for the ideas... =o)

gabbenmom Posted 5 Aug 2007 , 8:11pm
post #10 of 93
Quote:
Originally Posted by Biya

Any flavor of instant pudding will work chocolate, banana, pistachio, etc. Use this alot when making a whipped cream frosting. I also use instant jello, I really like raspberry. I guess it all depends on what flavors you like and if your using it on cake what flavor the cake is.




Biya~Can I ask you, how do you make your mousse when you use the jello for flavor? Also how do you make your whipped cream frosting using jello or pudding? It sounds so good. I don't like the whipped cream stuff they put on cakes in the grocery store?

Aviles~ We had chocolate mousse for a chocolate class we did. We filled dhocoloate shells with mousse. It was very good! I think she may have only added 1 1/2 cups of cream. It was as good as the white chocolate! I will see if I can find out for you.

Thanks for all of your help!!!
~H

JaneK Posted 5 Aug 2007 , 8:15pm
post #11 of 93

Just a question about the stability of the mousse...does it deflate if you fill the cake 1 or 2 days ahead of when you will eat it?
I once made a mousse just from a mix long ago and filled the cake and it was basically nothing but goo between the layers ...nothing like that happens right?

TIA
Jane

cwcopeland Posted 5 Aug 2007 , 8:16pm
post #12 of 93

I have a question. Do you mix 2 cups of whipped heavy cream with the instant pudding?

Thanks.

aviles2005 Posted 5 Aug 2007 , 9:19pm
post #13 of 93

gabbenmom ~ you said School, what are you going to school for?

All you have to do is whip the whipped cream and pudding together until still, its pretty firm and it stays that way it doent deflate or get gooey.

MandyBs Posted 5 Aug 2007 , 10:10pm
post #14 of 93

How long does this keep at room temperature?

GI Posted 5 Aug 2007 , 10:24pm
post #15 of 93

Am watching this topic -- I did the mousse w/banana cream pudding & it was very tasty! I want to know if you all don't like chocolate -- for a chocolate 4-layer cake -- with chocolate whipped cream frosting, what flavor mousse would be good? White Chocolate Mousse??

Am very curious on the jello mousse, too.. Please share this recipe!!

Also, can't this work for cookies that won't be 'stacked' and eaten in a short time?

........Okay, no mouse eating on this site!! icon_confused.gif Corrected my type! icon_redface.gif

KHalstead Posted 5 Aug 2007 , 10:25pm
post #16 of 93

pistachio is YUMMY!!!!!!

SueW Posted 5 Aug 2007 , 10:33pm
post #17 of 93

I have made my mousse 2 ways with the instant pudding in it. One time I did 1 Large (3.9 oz.) package of instant pudding, 1 Cup of milk and 1 cup of heavy cream. It was really good. Another time I just substituted heavy cream for the milk on the pudding directions and whipped it together.

Both ways hold up well, I have used chocolate, vanilla and white chocolate pudding so far. HTH

SueW

aviles2005 Posted 6 Aug 2007 , 12:56am
post #18 of 93

Now you saying the chocolate held up well makes we want to try it again. When I made it it was so thick and string your could see the gluten getting all sticky. I works for every other recipie so i think I did something wrong. I dont know if it will hold on cookies they would have to stay cool because i did a cake last week with it and by the time we cut it, it was goopy... it didnt help that the cake was just so go soft and was breaking (which is not normal the cake mix was just stupid that day) so now the heat is scaring me, Im scared of my buttercream in this heat to cause i dont user crisco and the BC have been so soft, BUT TASTY!

peacockplace Posted 6 Aug 2007 , 1:03am
post #19 of 93

I tried the chocolate and it was ok, but not as good as the white.

cwcopeland Posted 6 Aug 2007 , 1:33am
post #20 of 93

Thanks for the info, ya'll. I've never heard of this before and it sounds great. I can't wait to try it! thumbs_up.gif

aviles2005 Posted 6 Aug 2007 , 2:49am
post #21 of 93

I worked at a bakey for a few months and they used this as a mousse, I was so suprised how simple. You gotta try it.

Biya Posted 6 Aug 2007 , 3:06am
post #22 of 93

gabbenmom- Sorry out most of the day, wanted to get back to you, you can use the jello the same way you would the pudding add it in as your beating your heavy cream. Turns out very well and taste unbelievably yummy.

aviles2005 Posted 6 Aug 2007 , 3:26am
post #23 of 93

Now thats one i gotta try! yummy what flavors do you like best in the jello, if you were to do lemon, would you use pudding or jello?

Biya Posted 6 Aug 2007 , 1:52pm
post #24 of 93

My favorite is raspberry. I think either pudding or jello will work. I started using the jello for more flavor options and I like the little bit of color.

gabbenmom Posted 6 Aug 2007 , 4:00pm
post #25 of 93
Quote:
Originally Posted by aviles2005

gabbenmom ~ you said School, what are you going to school for?

All you have to do is whip the whipped cream and pudding together until still, its pretty firm and it stays that way it doent deflate or get gooey.





Aviles~ not school, just classes, although I think pastry school would be great! My daughter (she is 9 now, very mature, but was 8 when we started) and I started taking Wilton classes last year with an amazing instructor! That is our "quality time" alone and without her 3 year old brother. We have taken all of the regular coarses and have talked our instructor into teaching us many other things. This last one, we did chocolates; peanut butter cups, transfers, choco. covered cherries and lots more. Next week she is teaching us panoramic eggs/ornaments. She is so knowledgeable and has taught us so many tricks. It's also a social time!

Biya~ Thank you so much! I will have to try that! I would have never thought of jello! Raspberry would be one of my favs too!
Thank you! Thank you!

lecrn Posted 6 Aug 2007 , 10:14pm
post #26 of 93

Do you add any sugar to the mousse? I made it with choc. pudding once, & I didn't think it was quite sweet enough. I made it with 2c heavy cream & a sm. box of pudding.
Thx

aviles2005 Posted 7 Aug 2007 , 1:43am
post #27 of 93

gabbenmom~ Thats such a good Idea! that is so special ( something that she will always remember) You luck you have a cool instructor, I took 1 class the 3rd or 4th one, It was fondant and I didnt learn anything I didnt already know. But I am going to school for Pastry arts so I'll learn more in the fall when I go back. You can share all your new tips with us, You know were happy to eat them up! icon_biggrin.gif

lecrn~ I dont know, I never made choc. and when I did I just didnt like it. When I use the white choc, I dont have to add anything its always so good. ( you might want to make sure you didnt get the sugar free jello with the blue cover...) I think it'll be fine if you add some powder sugar to it.

elvis Posted 7 Aug 2007 , 1:54am
post #28 of 93

I do chocolate and vanilla mousse all the time with the pudding-- here's my question though. I always just prepare the pudding as directed but substitute heavy cream for milk.


Do you all actually whip the heavy cream and then add the pudding as you're whipping? Its always so thick without whipping that I"ve never tried it this way...

aviles2005 Posted 7 Aug 2007 , 2:52am
post #29 of 93

I've only ever added the pudding and heavy cream at the same time. Its super thick.. Is it still really thick when you just fold the pudding in at the end?

Karabear1125 Posted 7 Aug 2007 , 4:27am
post #30 of 93

Wait now I'm confused lol.. Do you make the pudding per box instructions and then pour that into the whipping cream and whip it up ?? Or are you whipping the 2 cups of whipped cream and adding the dry pudding box mix?? I'd really like to know, I have a cake coming up with the white choc. mousse filling! Thanks!

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