Costco Mousse Recipe

Baking By diamondsmom Updated 8 Apr 2011 , 11:45pm by adonisthegreek1

diamondsmom Posted 30 Dec 2010 , 9:43pm
post #1 of 15

Hi Guys,

I always make this recipe here that's in the recipe section here. I use some marshmallow creme/fluff to stabilise it a little. I couldn't find marshmallow fluff at the store for some reason today. Question: can I melt some marshmallow and just add to the mixture? do you think I may get the same results?

Thanks,

Diamondsmom.

14 replies
cakesrock Posted 31 Dec 2010 , 2:13am
post #2 of 15

Here's the recipe that I use (from recipes) and it doesn't have marshmallow fluff:
http://cakecentral.com/recipes/7308/costco-mousse-recipe

Why do you need to stabilize it? I find it's just fine as is...My thoughts are that melted marshmallows wouldn't stabilize it. Gelatin is a stabilizer, so that may work. However, I'm not an expert in this area so perhaps someone else will answer and set me straight!

diamondsmom Posted 1 Jan 2011 , 4:19am
post #3 of 15

Thanks Cakesrock, I use the marshmallow creme cause sometimes that filling tend to break down bewteen the cake layers but with a cup of creme in there it holds up really well.

I actually found a great fluff recipe somewhere on Google and i made it today, i'm never, ever buying the fluff at the store again. The homemade versiont is great!

jewordsoflife Posted 1 Apr 2011 , 12:18pm
post #4 of 15

Since you've made this recipe, I was wondering if you could answer a question for me? I looked at every comment posted on the recipe and I'm still not sure of something. When the recipe calls for Heavy Whipping cream, are they talking about the liquid form that you use to whip (that is what I'm thinking), or the pre made cream such as cool whip? It's not clear. Some of the posts say that they used whip topping, so I'm really confused. Any help you could give me would be very appreciated as I am planning to make it this morning and I'd like to be confident in what to do before I attempt to make it icon_smile.gif
THANK YOU in advance!

cakesrock Posted 2 Apr 2011 , 2:32am
post #5 of 15
Quote:
Originally Posted by jewordsoflife

Since you've made this recipe, I was wondering if you could answer a question for me? I looked at every comment posted on the recipe and I'm still not sure of something. When the recipe calls for Heavy Whipping cream, are they talking about the liquid form that you use to whip (that is what I'm thinking), or the pre made cream such as cool whip? It's not clear. Some of the posts say that they used whip topping, so I'm really confused. Any help you could give me would be very appreciated as I am planning to make it this morning and I'd like to be confident in what to do before I attempt to make it icon_smile.gif
THANK YOU in advance!



I've always used Dream whip or Cool whip - whatever I had on hand...

jem2131 Posted 2 Apr 2011 , 3:06am
post #6 of 15

hey i have a question, do you kno how long can this mousse stay our for ? will i be able to use this under a fondant cake ?

icer101 Posted 2 Apr 2011 , 3:18am
post #7 of 15

diamondsmom, would you please share the fluff recipe you made today. when you get the time. thanks

cakesrock Posted 2 Apr 2011 , 3:29am
post #8 of 15
Quote:
Originally Posted by jem2131

hey i have a question, do you kno how long can this mousse stay our for ? will i be able to use this under a fondant cake ?




It's a bit of a pain because you have to refrigerate it. It's dry here and my fondant doesn't sweat, so I can put it in the fridge. I also find that you have to have a really solid dam cause it tends to leak. Let it settle at least overnight after you fill...There's a lot of air in it from the whipped topping...

jem2131 Posted 2 Apr 2011 , 3:38am
post #9 of 15
Quote:
Originally Posted by cakesrock

Quote:
Originally Posted by jem2131

hey i have a question, do you kno how long can this mousse stay our for ? will i be able to use this under a fondant cake ?



It's a bit of a pain because you have to refrigerate it. It's dry here and my fondant doesn't sweat, so I can put it in the fridge. I also find that you have to have a really solid dam cause it tends to leak. Let it settle at least overnight after you fill...There's a lot of air in it from the whipped topping...




oo ok thats good to know... thanks soo much i cant wait to try this out.. it sounds soo delish.. do you kno how long it can stay out once my cake is out of the fridge ?

cakesrock Posted 2 Apr 2011 , 3:55am
post #10 of 15
Quote:
Originally Posted by jem2131

Quote:
Originally Posted by cakesrock

Quote:
Originally Posted by jem2131

hey i have a question, do you kno how long can this mousse stay our for ? will i be able to use this under a fondant cake ?



It's a bit of a pain because you have to refrigerate it. It's dry here and my fondant doesn't sweat, so I can put it in the fridge. I also find that you have to have a really solid dam cause it tends to leak. Let it settle at least overnight after you fill...There's a lot of air in it from the whipped topping...



oo ok thats good to know... thanks soo much i cant wait to try this out.. it sounds soo delish.. do you kno how long it can stay out once my cake is out of the fridge ?




I have let it sit out 6 hours and no one has gotten sick. I thought perhaps the choc syrup I use would serve as a preservative and allow the cake to be left out. But I am worried about food poisoning, so I did email Kraft re: how long Dream whip can stay out and they responded with the usual, ..."for best results we recommend you cover and refrigerate for up to 4 days...." But I do freeze the filled cakes for several weeks and they're fine.

jem2131 Posted 2 Apr 2011 , 4:10am
post #11 of 15

thanks for all the info hun.. greatly appreciate it.. def cant wait to try this out

jem2131 Posted 8 Apr 2011 , 7:53am
post #12 of 15

I just wanted to give you an update.. i tried this recipe and wowwwwwwwwww it is soo amazing.. I added the marshmellow fluff and it just tasted soo much better with it.. it was amazing without it but the fluff just makes it soooooo good.. anyway i have a quick question.. you had stated that you should use a really thick dam if i am goin to use this mousse as a filling for a cake covered in fondant.. now my quest is , can i use ganache as my dam or does it have to be buttercream ? hope i hear back from you soon.. I am making a cake thats due tomorrow night and i just want to make sure it doesnt leak out if i use ganache instead of buttercream. thanks in advance icon_smile.gif

calicopurr Posted 8 Apr 2011 , 6:20pm
post #13 of 15

I would like the recipe you Googled too. Thanks!

tigachu Posted 8 Apr 2011 , 11:15pm
post #14 of 15

I am interested in the Googled recipe, too. I might try the mousse with it. I have made the recipe many times as-is (using 2 cups of cream, no milk) and I have had great results. If it can get better than that, I really want to try it!! icon_lol.gif

adonisthegreek1 Posted 8 Apr 2011 , 11:45pm
post #15 of 15
Quote:
Originally Posted by jewordsoflife

...When the recipe calls for Heavy Whipping cream, are they talking about the liquid form that you use to whip (that is what I'm thinking), or the pre made cream such as cool whip? ...




Yes, heavy whipping cream is the liquid in the carton that you whip. It does not have sugar already added. You whip up the amount that the recipe calls for then fold that into your base.

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