how do you achieve a mousse filling for a tall tiered wedding cake that never gets refrigerated?..

I make a shelf stable mousse by using Bettercreme, rather than cream, as the base.

I purchase the quarts of frozen Bettercreme liquid at GFS.

I beat some Bettercreme to soft peaks, take a box of instant pudding mix and add hot water to make a paste out of it, add in some of the beaten Bettercreme to thin it, add that back into the rest of the beaten Bettercreme, mix for 10-20 seconds, and, voila--mousse!

Rae