I came across this recipe for an easy mousse. Has anyone tried this? Is it firm enough to use as a filling. It just seems like it would be too soft and ooze out under te pressure.

1 cup of heavy whipping cream
1 cup of milk
1 large package of jello vanilla pudding



TIA

I don't know how that can really be called Mouse, it sounds just like pudding to me. I mean don't you add that much liquid for that size of a pudding packet to start with.

I have never seen it, But I am willing to bet, its just like pudding.

I was thinking the same thing. Unless, the heavy cream will make it stiff. I'm going to try it. To be continued...

Im thinking that when you beat in the heavy cream it will become mousse like. I don't know how stable it will be and for how long but it would be delicious in a cup or chocolate cup

Haven't tried it yet, but I saw a picture and it looked pretty mousse like. Very thick and stiff. Will attempt either tonight or tomorrow.

I have a mousse recipe that calls for whipping cream, pudding packet, and cream cheese. Delicious and thick. I use it in cakes all the time.

cadgurl could you share your recipe? I am looking for a good choc mousse recipe.
TIA

I came up with this as a mousse filling. It holds up good and I didn't refrigerate the cake after filling and icing.

1- 8oz container of Cool Whip
1/2 package of chocolate, devils food or whatever flavor pudding mix dry

Combine the dry pudding mix with the Cool Whip stir and there you are.

I used one that called for Dream Whip and pudding. It is very light though and would not be a good filling. It is very tasty to eat though.

Sure it's

Block (8oz) of Cream Cheese
1 Cup of heavy whipping cream
1/2 to 3/4 box of pudding.

I think I found it on here but I could be wrong.

They way I've been doing it is:

Cream the cream cheese until smooth and alternate between the heavy whipping cream and pudding ending with the pudding. This way if you need it thicker you can add more pudding mix.

I've done this not only with the chocolate pudding mix, but the cheesecake and banana cream too. My favorite is the banana cream....add some banana slices and you're set.

do you whip the heavy cream seperately?
then add to the cream cheese?

Thanks. I will have to try this recipe today. Love cream cheese.
Thanks again.

I've never whipped the whipping cream separately...but that doesn't mean you can't...I just never tried. It's not a light and fluffy mousse when I make it....if anyone has a recipe for one of those...I'd love that!

*bump..

OMG! I tried the recipe with a little variation: 1 pint heavy whipping cream; 1 small package of pudding mix(I used white chocolate); and 1tbsp of vanilla. It was DELICIOUS! I could have eaten the entire bowl full. It does get really stiff. I think it would make a perfect filling! It is definitely tried and true!

It would be helpful if the recipes designated the jello as regular or instant.

I often do filling in cakes and all my cakes are iced in buttercream. I fill and ice my cakes frozen the day before the wedding and store at room temp (always poke a hole in the top center all the way through). I never refrigerate any cakes (except cheesecakes) and I NEVER EVER stack a wedding cake for delivery. If you want to refrigerate your tiers you should be able to if they are not stacked.

Yup! that's my recipe, it works great as a filling, is the one I give my students at my school, good luck!

For mousse I use egg, gelatine, whipping cream, sugar and milk.  The gelatine and whip cream holds it up and as long as you create a dam around so it doesn't ooze out, it works well with the layered cakes.