Mousse Fillings

Decorating By julyrubies Updated 18 Nov 2010 , 3:22am by Kellbella

julyrubies Posted 28 Jan 2010 , 4:04pm
post #1 of 18

I need to make a cake with raspberry(chambord) mousse filling...how long before delivery can I make it w/o the mousse becoming unstable...or is there a way to make the mousse more stable. my recipe is just cream cheese, jam and cool whip!

17 replies
prterrell Posted 28 Jan 2010 , 7:18pm
post #2 of 18

Why are you calling it Chambord when there's no Chambord in there?

For fruit mousse, I make stabilized whipped cream (I use Dr. Oetker's Whip It) and then fold in seedless jam that has been stirred to loosen. You could then add an ounce of Chambord.

It's good for about 2-3 days total, so I'd make the mousse and fill the cake the day of delivery if at all possible. The day before at the earliest.

Don't forget, my recipe and yours must be refrigerated!

julyrubies Posted 4 Feb 2010 , 4:51am
post #3 of 18

I'm calling it chambord because I plan to add it...I failed to include it when I typed the ingredients...though I'm not concerned about that ingredient really. I was most concerned about the others due to needing to be refrigerated and how to keep them stable. thanks for your help.

JanH Posted 4 Feb 2010 , 5:09am
post #4 of 18
Quote:
Originally Posted by julyrubies

I'm calling it chambord because I plan to add it...I failed to include it when I typed the ingredients...though I'm not concerned about that ingredient really. .




Liquor/liqueurs are preservatives, so they do help to stabilize some filling recipes (such as raspberry puree, following) - but not yours.

http://cakecentral.com/recipes/4143/Raspberry-Puree-Filling

HTH

julyrubies Posted 4 Feb 2010 , 6:03am
post #5 of 18

JanH
Thanks for the info. I was looking for info on how to stabilize the cream chz & cool whip....I just didn't want to make it too far in advance that it wasn't fluffy anymore.
Unfortunately for the cake I'm making, I can't use your recipe...the gal wants a mousse filling...but I will keep this recipe in mind for future cakes.
THanks again.

whit6 Posted 4 Feb 2010 , 6:21am
post #6 of 18

Could you mix the chambord with the jam and buttercream maybe? Butter cream is stable and you could just whip it a little more and get close to the same effect.

julyrubies Posted 4 Feb 2010 , 6:38am
post #7 of 18

hmmm, maybe.....I might try and play around w/some things and see what I come up with. I'd like to make something w/a fluffy-mousse like texture vs jelly/jam but don't want to have to keep it in the fridge(inconvient for the gal picking up the cake) Thanks for your suggestion.

JanH Posted 4 Feb 2010 , 6:42am
post #8 of 18

julyrubies, I only provided the link as an example of a recipe that was made shelf stable for several days by the addition of alcohol.

Since Chambord is raspberry flavored, here are some raspberry mousse recipes that might be adaptable and more stable (but still require refrigeration):

http://www.chefdecuisine.com/all_fruit/raspberry/RASPBERRY_MOUSSE.php

http://www.ladycakes.com/Recipes/Fillings/Raspberry%20Mousse%20Filling.htm

http://www.ladycakes.com/Recipes/Fillings/Raspberry%20White%20Chocolate%20Mousse%20Filling.htm

HTH

Edited to add: Spent so much time looking for these recipes, I didn't see that you wished to go with a non-refrigerated filling. icon_redface.gif

If you have access to Rich's Bettercreme you could whip something up with the Chambord, and some raspberry extract and/or seedless raspberry jam.

Basic Bettercreme facts (short):

http://cakecentral.com/cake-decorating-ftopict-666806-.html

Everything you ever wanted to know about Rich's Bettercreme (long):

http://www.cakecentral.com/cake-decorating-forum-posting.html

Non-refrigerated mousse thread:

http://www.cakecentral.com/cake-decorating-ftopict-141991-.html

julyrubies Posted 12 Feb 2010 , 4:10pm
post #9 of 18

JanH,
thanks! she does want a refrigerated mousse filling...so thanks for your effort in finding these recipes for me! It is much appreciatedicon_smile.gif

egensinnig Posted 12 Feb 2010 , 6:25pm
post #10 of 18

I always make mousse fillings for my cakes and I make and fill the cake the day before I deliver it. That way the cake is set and stable the day after - and it is also very moist and tastes better than if I fill it the same day it's being eaten. Most of my mousses have gelatin in them but I also use custard powder as stabilizer. I don't know what it's called in the states or if we have the same products. But it's the quick kind that you just mix with cold milk. It's my lifesaver - stiffens up any filling or frosting when needed in just a minute or 2.

I make a raspberry mousse that is requested every week - frozen raspberries that I thaw and mix with whipped cream and powdered sugar. I then add custard powder until desired consistency. For cupcakes I use the same recipe but I add a pack of cream cheese as well.

majormichel Posted 12 Feb 2010 , 7:11pm
post #11 of 18
Quote:
Originally Posted by egensinnig

I always make mousse fillings for my cakes and I make and fill the cake the day before I deliver it. That way the cake is set and stable the day after - and it is also very moist and tastes better than if I fill it the same day it's being eaten. Most of my mousses have gelatin in them but I also use custard powder as stabilizer. I don't know what it's called in the states or if we have the same products. But it's the quick kind that you just mix with cold milk. It's my lifesaver - stiffens up any filling or frosting when needed in just a minute or 2.

I make a raspberry mousse that is requested every week - frozen raspberries that I thaw and mix with whipped cream and powdered sugar. I then add custard powder until desired consistency. For cupcakes I use the same recipe but I add a pack of cream cheese as well.




Egensinnig, Is the whipping cream pre-whipped? What are the the exact measurements for the mousse ingredients? I want to give this a try, sounds great!

egensinnig Posted 12 Feb 2010 , 7:34pm
post #12 of 18

No we only have ordinary cream here in Sweden unfortunately - so it's just plain cream, 40% fat, that I whip until it forms stiff peaks.
I never measure but I would guestimate that I use around 2 cups of cream and 1,5 cups frozen raspberries.
I whip the cream and then add the raspberries and ! would say 2-3 tbsp of PS. And then approximately 3-4 tbsp of custard powder.
I make it quite stiff but soft enough to be spreadable on the cake layers. Sweetness is to taste. Better to start with a little less sugar and tehn add more if needed.
Making mousse this way is very forgiving - you just add more of any of teh ingredients as you go to adjust taste and consistency

milkmaid42 Posted 12 Feb 2010 , 8:17pm
post #13 of 18

I don't know if this will be of any help to you, but this is the way I make stabilized whipped cream:

1 1/4 C. Powdered sugar 2 C. Heavy cream
2 1/4 tsp. Cornstarch 1 tsp. Vanilla

Chill bowl and beaters until cold. Mix PS and cornstarch in small saucepan. Stir in 1/2 C. cream until completely smooth.
Bring to a boil, stirring constantly. Reduce to low, simmer until thick as pudding. Scrape into a bowl and add vanilla. Beat cream softly. Add cornstarch mixture and beat until stiff.
Naturally, you keep it refrigerated, but it does hold up well and doesn't weep.

majormichel Posted 12 Feb 2010 , 8:50pm
post #14 of 18

Thank you Egensinnig and Milkmaid42.

Annso Posted 18 Nov 2010 , 2:20am
post #15 of 18

thanks alot for this info egensinning

Scarlets-Cakes Posted 18 Nov 2010 , 2:49am
post #16 of 18
Quote:
Originally Posted by julyrubies

I need to make a cake with raspberry(chambord) mousse filling...how long before delivery can I make it w/o the mousse becoming unstable...or is there a way to make the mousse more stable. my recipe is just cream cheese, jam and cool whip!




I made this recipe last weekend and it turned into soup. It never was mousse. Ended up adding a whipped package of Dream Whip. Wasn't as stiff as I wanted it, but was better than before. I don't recommend using this recipe. I would try one of the others suggested here. I also watched a you-tube video about adding piping gel to a whip cream mousse to stabilize it (keep it from separating). HTH

CocoaBlondie Posted 18 Nov 2010 , 3:13am
post #17 of 18

thanks JanH. You just gave me three new recipes to try.

Kellbella Posted 18 Nov 2010 , 3:22am
post #18 of 18

Try the BC recipe from Whimsical Bakehouse. It is sooo smooth and creamy...I think it would work for you also. Just add your other ingredients to their BC recipe (not the meringue version, they have a recipe using powd. sugar and shortening). Good luck!

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