I was making a cake that wanted raspberry mousse and a lemon Mouse alternating with my Vanilla Bean cake. I seen a recipe on here for a raspberry mousse, and I tweaked it a bit for the lemon and it came out very delicate lemon taste that was perfect for this cake.
- 1 (8oz) pkg cream cheese-soften
- 1 jar (8oz) Lemon Curd*
- 1 tub (8oz) Non dairy topping (cool whip)*
- If you want to soften the cream cheese quick put in the microwave on a plate (make sure the silver wrapping is not on it) and microwave for 20 seconds. This will make soft and easy to mix.
Once the cream cheese is soft, add the lemon curd and mix until it is smooth. Fold in the topping until it is blended.
*Note If you want to use a homemade curd I suggest use a cup and taste if need s more then add a bit more till get the potency your after. Also if you want more of an organic, all natural flavors instead non dairy topping, use heavy cream that you whipped into whipped cream. I recently had a cupcake order that wanted all natural ingredients and this what I did to make this recipe and seemed to hold up well in the cupcakes.