Need Strawberry Mousse Help!!!!!!!!!!!!

Baking By lemonicing Updated 21 Jan 2010 , 2:35pm by lemonicing

lemonicing Posted 20 Jan 2010 , 10:16pm
post #1 of 8

I just made this strawberry mousse filling:

http://cakecentral.com/recipes/7209/strawberry-mousse

The gelatin never thickened for me, not even a little, so I only added a small amount to my cream cheese mixture. The mousse still didn't seem stiff enough to be used in between cake layers. I added more cool whip than the recipe called for and still didn't get any change. Then I took out a small amount and tried adding corn starch to it to thicken it up - yuck! I did the same thing with a small amount and powdered sugar added. That did nothing either. Any ideas on what I can do to stiffen this mousse so it doesn't cause a mess, and so I don't have to start all the way over??? Thank you!

7 replies
Deb_ Posted 20 Jan 2010 , 10:20pm
post #2 of 8

Did you say you used Cool Whip? The recipe calls for Heavy Cream, that's 2 very different things.

I'm sorry I don't think there is anything that can help....Cool Whip is non-dairy.

prterrell Posted 20 Jan 2010 , 10:29pm
post #3 of 8

1- Throw out the mess you've made (as mentioned above, Cool Whip cannot be used in place of heavy whipping cream.

2- Here's a MUCH easier way to may strawberry (or pretty much ANY fruit mousse):

Make stabilized whipped cream (I use Dr. Oetker brand whipped cream stabilizer) and into that carefully fold in seedless jam (stir the jam up first to loosen it) to taste.

Easy peasy!

kiwigal81 Posted 20 Jan 2010 , 10:31pm
post #4 of 8

I don't know what that spread is, is it like jam? I know when I make desserts with gelatine, or even just creamcheese and cream, they take a few hours to overnight in the fridge to thicken. When you whip up the creamcheese it gets soft, needs to chill to harden again.

lemonicing Posted 20 Jan 2010 , 10:49pm
post #5 of 8

Sorry! Meant to copy & paste this recipe instead. There is no heavy cream in the recipe I used. Thanks for any more help offered!

http://cakecentral.com/recipes/7209/strawberry-mousse

Deb_ Posted 21 Jan 2010 , 12:41am
post #6 of 8

OK that makes more sense. lol

This is actually a recipe similar to the one used to fill those premade graham cracker crust pie things.

How long have you allowed it to chill? This will probably take at least a few hours to firm up. The jell-o needs time to thicken.

I would put it in the fridge overnight and see how it is in the morning.

good luck!

kiwigal81 Posted 21 Jan 2010 , 1:49am
post #7 of 8

Yep, I'd certainly leave it overnight. I thought the same thing when I started making cheesecake, and I put in more gelatine...no luck...put it in the fridge overnight...by the next day, it was so firm you could bounce iticon_smile.gif good luck.

lemonicing Posted 21 Jan 2010 , 2:35pm
post #8 of 8

Thanks so much for your help! Still no luck this morning. I ended up using what I had made for dessert for my family and starting over with something else, added fresh sliced strawberries, and now I like the 2nd one even better! Guess it worked out that the first one didn't work out. LOL!

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