Hello:
This is a look-alike recipe, I used to work at costco and this is what they use only on stratosferic proportions, so I smallsized it for you guys.

COSTCO Mousse recipe

Ingredients

  • 1 cup of heavy whipping cream
  • 1 cup of milk
  • 1 large package of jello vanilla pudding
  • Mix well on mixer for vanilla mousse filling

Instructions

    Mix well on mixer for vanilla mousse filling

  1. For chocolate we use whipped cream (non dairy)
  2. plus chocolate syrop
  3. or
  4. Use chocolate pudding (it’s easier)
  5. You could also find all kind of flavors on the pudding
  6. as far as I can tell I’ve seen:
  7. Pistachio, white chocolate (my favorite)
  8. cookies n cream, pumpkin spice, banana, etc.
  9. For fruit flavors use the same as vanilla but
  10. add the preserves of your preference like
  11. Strawberry, apricot, raspberry, etc.

Comments

vicky Says... 16 Sep 2009 , 7:23am

This has to be refrigerated, right? I'd love to find a filling that is creamy for a wedding cake filling that does not require refrigeration after filling and finishing the cake. Any ideas?

Stacey16303 Says... 6 Oct 2009 , 3:22pm

This was awesome. Used this as a filling for a chocolate cake with buttercream frosting. Very simple, very good.

SpeciaLKay14 Says... 10 Oct 2009 , 11:40am

Do you just toss in the pudding powder dry or mix it as the package says before hand ,then toss it in the mixer with all the rest of the ingredients? Thanks :)

wrightway777 Says... 28 Oct 2009 , 9:55am

specialkay14 - normally you follow the recipe (like above) as stated. You only follow the directions on the box if the recipe calls for you to do so. This is esp true for cake mix extender recipes too. Do not follow the box instructions and then follow the recipe above or you will end up with a soupy mess.

YvonnePage Says... 1 Nov 2009 , 9:03am

I just made this today. FABULOUSLY yummy and super easy. This is a keeper. Thank you CakeladyatLA. :)

MontanaGal Says... 4 Nov 2009 , 5:37am

I am assuming this is Jello Instant Pudding? Or is it regular?

jfroman Says... 9 Nov 2009 , 8:28pm

mmmmm! i used cookies and cream pudding mix and added a few broken up oreos. i could have just eaten like half the recipe by itself :) i used it to fill a chocolate cake frosted in buttercream. so good!

DancingCakes2008 Says... 10 Nov 2009 , 1:55pm

i use instant pudding and just replace the milk called for with heavy whipping cream. Everyone just LOVES it and it is so easy, you can do a ton of different flavors.

grandmagrossman Says... 8 Dec 2009 , 6:09pm

Over the top Yum and Fun. Used it as a Mousse and cake filling. Thank you.

Dinny2222 Says... 18 Dec 2009 , 12:49pm

Does the cake have to be refrigerated with this filling?

grandmagrossman Says... 28 Dec 2009 , 4:55pm

I would think so....since you are using dairy products.

sweetlybaked Says... 8 Jan 2010 , 9:25pm

I use this all of the time...it is fantastic! I use a non-dairy topping (pastry pride) instead of heavy whipping cream. I do use milk to thin out, but have let it sit out with no problem what so ever!

momba5 Says... 11 Jan 2010 , 9:49am

This is very delicious, but I thought using vanilla instant pudding made it too yellow to look like vanilla. Next time I think I'll try the white chocolate or something with a whiter color.

megs1223 Says... 2 Feb 2010 , 12:45pm

Has anyone tried to add Bailey's or kahlua to this filling???

jai1968 Says... 3 Feb 2010 , 8:25am

I've made pudding shots with various kinds of alcohol and a similar recipe and it sets fine, I use instant pudding mix, add 2 c heavy cream and whisk and then after about 30 seconds add the liquor (to taste). Some favorite flavor combinations are cheesecake pudding with Tequila Rose; Chocolate pudding with caramel liquor, oreo pudding with Baileys, Chocolate fudge pudding with Kahlua, Vanillla pudding with Triple Sec, Cointreau or Chambord. Good luck!

amber1121 Says... 4 Feb 2010 , 8:47am

I made this recipe last night but used Cookies and Cream Pudding mix instead of Vanilla. I didn't want to fill my cake with it because it was so good I wanted to eat the entire bowl! The cake does taste fabulous with this filling. I will certainly use this again soon!

jsc2010 Says... 6 Feb 2010 , 10:23am

I love this recipe! I also fold in 1 cup of marshmellow fluff to it and it is soooo good. It adds an extra sweetness and stability for a filling! Making it today with chocolate pudding, chocolate cake and mocha buttercream.

pacable Says... 15 Apr 2010 , 6:50am

YUM!!! This is so delicious and sooo easy! I used vanilla pudding and crushed up some oreos for an oreo filling. I almost had to make another batch b/c I "sampled" a little too much from the bowl. Thank you so much for the recipe!!!!

nonna5 Says... 14 May 2010 , 8:41pm

Does this mousse not ooze out between the layers of cake?

lvbugg247 Says... 22 May 2010 , 6:30pm

Cakeladyla, what was used for the cheese cake filling at costco. I have looked for a recipe for a long time and can not find it. I make/decorate cakes myself and will buy a costco cake with the cheese cake filling just to have at home. I would love to know if you can share. My email is lvbugg247@comcast.net. thanks noni ;0)

VieBakery Says... 4 Jun 2010 , 7:25pm

What did I do wrong? It did not set up at all. I used 1 cup heavy whipping gream 1 cup of milk and a large vanilla pudding jello pack and it did not set up at all just a soupy mess. I did not make the pudding first at all I just put the powder in...what went wrong? I have been whipping it for 20 minutes and no luck at all...seems like everyone else did fine..??

Dixiebird Says... 7 Jun 2010 , 11:18am

This was an awesome idea! I used it for my son's 1st Birthday cake and it turned out wonderful. I used the Cookies and Cream flavor. I will definately use this recipe again and pass it on to others!

jill961620 Says... 23 Jun 2010 , 7:14pm

Just to clarify, is the recipe recommending dream whip or cool whip rather than whipping cream? It says non dairy cream, but also calls for heavy whipping cream. I'm confused and I think this may be VieBakery's problem? Just a thought.

Nutty Squirrel Artist Bkr Says... 14 Jul 2010 , 8:24pm

Made White Chocolate mousse for the center of a sperm cake..yes..crazy order! I have to admit while reading all these comments of how you have sampled too much and had to make antoher batch ..I thought..well just don't sample that much. Then I sampled my white choc. and well IT IS AWESOME!! I used 2cups heavy whipping cream and container of cool whip topping. YUMMMMMY! plan on using this recipe everytime I need mousse filling

alisapoly Says... 20 Jul 2010 , 9:14am

This has been my number requested filling since I found this site. I use as a base for all of them now. Thanks do much for posting this. By any chance how could you make this like the Vanille Cheesecake filling they have at Costco. I would love to know.

babyblue113 Says... 21 Jul 2010 , 9:47pm

Can someone PLEASE suggest a non-dairy whipped cream to me. I need to make a chocolate mousse asap...and can someone please clarify 'mix well on mixer for vanilla mousse' what does this mean? THANKS!

mrsclaus1 Says... 27 Jul 2010 , 12:50pm

HELP!!!!!! I used this recipe. I put in the heavy cream, milk and pudding mix in the bowl of a 6 quart Kitchen Aid Mixer and used the wire wisk attachment. I let it whip for a while maybe 5 to 7 minutes and I checked on it. It just looked like regular pudding with a creamier taste. Then I thought maybe I needed to use the blade attachment instead. I changed the blade from the wisk. I let it go on 3 for about 3 to 4 minutes and it had turned grainy like I think it was turning the heavy cream into butter pieces. What did I do wrong. I really would like to find a way to make this correctly.

Liz

kger Says... 28 Jul 2010 , 7:15pm

So this filling doesn't break down? I can fill on Thursday for a Saturday cake?

AdenaF Says... 1 Aug 2010 , 11:44pm

I am very anxious to try this. I would think the "heavy whipping cream" would be the container in the refrigerated milk section, near the coffee creamers and half and half. And I would imagine that this would work best if the bowl/beater were chilled too. I tried making something once before (can't remember what!) but I had just washed the mixing bowl and beater and then immediately tried whipping the whipping cream and it turned to butter!! I asked a pastry chef about it and he said that the bowl was probable still holding heat from me just washing it in hot water and that would make a big difference. HTH.

AdenaF Says... 3 Aug 2010 , 10:55pm

I just tried this as a filling for my daughter's bday cake. Made it with 1 c heavy whipping cream, 1 c milk and the powder from a large box of Instant Cookies and Cream pudding. It tastes delicious BUT it is so soft that after cutting about a third of the cake, the rest of the cake just "melted" down and the top layer slid off. Any suggestions? Thinking maybe I should have whipped the heavy cream til it was peaking then folded in the rest??

Viviglo Says... 6 Aug 2010 , 5:58am

Very yummy! Thanks for sharing.

gidgetmel Says... 18 Aug 2010 , 4:54pm

I made this filling recently for a cake I made for my mom... she LOVES the chocolate Costco filling and LOVED this filling as well! I can't wait to try other flavors! Thanks for sharing!

LaurenBaker Says... 23 Aug 2010 , 10:07am

Used this recipe for a wedding cake this weekend and loved it! I added about a cup of marshmallow cream to stabilize it and it was perfect. Delicious!

kerik Says... 22 Sep 2010 , 12:13pm

I assume this can be made a day or 2 in advance & stored in the fridge?

dee_licious Says... 28 Sep 2010 , 9:07am

Does any one know how much of the presurves you add for one recipe??

dee_licious Says... 28 Sep 2010 , 9:08am

Does any one know how much of the presurves you add for one recipe?? Im trying to make an apricot flavored mousse. Thanks

calicopurr Says... 6 Oct 2010 , 7:37pm

If your having trouble with it being to soft and unstable, why not add some gelatin that has bloomed in water for five minutes or so? After all, to stabilize whipped cream, gelatin is used. Also, make sure your whip and mixer are clean and free from grease. Wash and dry them, then put them into the freezer for 15 min.

Shannellr Says... 22 Oct 2010 , 3:26pm

I would really like to try this (chocolate version) but I'm skeptic without clear directions. So... I'll need to use a non-dairy (lactose issues w/client)... Do you mix it all up together? Just throw everything in the mixer? I also have a 6 quart that I'd use, and the wisk attachment. The instructions just say mix well. I'd like to know if it all goes together INCLUDING the marshmellow cream for stability, or is that added (folded?) in later?? It sounds yum!

tigachu Says... 30 Oct 2010 , 12:02pm

I used the 5.9 oz pack of Jello pudding and it worked like a charm! I added 2 cuos of heavy whipping cream, put the powder on top, and whipped-it came together really fast. I added more heavy whipping cream until I got the texture I wanted.

BookSlut Says... 26 Dec 2010 , 5:07pm

For those having a soupy mess--I had to make this a few times before getting it right. First, you should be using "Instant" pudding (it contains a gelatin that is activated by agitation) as opposed to "Cook & Serve" (which has a thickener that must be heated to be activated). Second, using a hand mixer, keep the mixer closer to the middle or top of the bowl. My mistake in the beginning was moving the mixer only at the bottom of the bowl. Once it started to thicken, that's when I would move the mixer at the bottom too, but still keeping it closer to the middle and top of the bowl most of the time. I've also tried the advice of others with using 2 cups of whipping cream, but I find that the equal parts of milk and whipping cream tastes much better.

jewordsoflife Says... 1 Apr 2011 , 7:01am

Can someone plz clarify...is the heavy whipping cream that the recipe calls for the liquid form used to whip into cream or is it the already made whip cream like cool whip? Thank you!

Ohphelia Says... 1 Apr 2011 , 8:05pm

Jewords, it is the liquid kind you find in the milk case that you can whip into whipped cream.

warchild Says... 1 Apr 2011 , 9:02pm

Wow, I can't believe how this recipe has been altered from the original. Its no wonder it hasn't worked for some of the posters on here..

The original filling recipe from another cake deco site, posted some years back... 1 pint whipping cream (2cups) the kind you buy in the dairy section to make home made whipped cream for your strawberry shortcake. NOT canned pressurized whip cream as the canned has additives and will break down the filling and make it runny.

Pour 1 pint whipping cream, or 2 cups whipping cream into bowl. Add 1 regular size box (4 servings) Jello instant pudding, (NOT the kind that needs to be cooked), flavor of choice, and mix or whisk until thickened to your liking. There is no need to mix the heck out of this in your stand mixer. A hand mixer or whisk will do the job just fine. If you over mix this, the filling will not turn out as good, it may well break down and become runny or grainy. I for one only use a whisk when making this filling. I have never had a problem with the fillings breaking down.

deniseaz26 Says... 15 Apr 2011 , 9:31pm

I just made it a Chocolate Mousse according to the original post of the recipe. ITs AMAZING! So super easy! I used: 1 cup milk (2% is what I have) 1 cup heavy whipping cream (Wal-Mart brand is what I had on hand) 1 Lg Instant Chocolate pudding mix

Threw it all in to my KitchenAid (wisk attachment) and Wa-La!

6BillionAndMe Says... 22 Apr 2011 , 12:54pm

Does it need to be refrigerated or can I leave it out on the cake at room temp. for about two days?

luckyblueeye Says... 26 Apr 2011 , 6:17pm

Oh, this is heavenly! And couldn't be any faster. I used the setting recommended for whipped cream (10-12) and put everything in a chilled bowl & a chilled wisk. 1-2 min later it was perfect! Just filled the cake, wrapped it in clear wrap and put it in the fridge until tomorrow morning. Kids are eating the left overs right now...like ice cream that won't give you a head ache.

shannon1025 Says... 10 May 2011 , 5:20pm

How far in advance do you think I can make this?

SweetLA Says... 12 Jul 2011 , 7:39am

this was amazing. totally need to make a double batch next time. so yummy, definitly a keeper!

Callmesugar Says... 21 Jul 2011 , 11:26am

Made this this morning and it is SO great! Quick, easy, affordable, and great tasting! What more can you ask for?

j_insua Says... 7 Aug 2011 , 5:07pm

Just made this and it is absolutely AMAZING!! I used: 1 cup whole milk 1 cup heavy whipping cream 1 5.9 oz box of chocolate instant pudding I was a little nervous with all of the comments about it not setting up, so I took a little from different suggestions and before I mixed it, I put both my kitchen aid mixing bowl and whisk attachment in the freezer for about 5-8 minutes. Then I put everything in the mixer and put it on medium(speed4) for about 3 minutes and it set up perfectly and tastes WONDERFUL!!! Hope this helps those that couldn't get it to set up correctly. :)

tb0808 Says... 18 Aug 2011 , 7:20am

I would love to know if this is something I could fill my cake with and leave it unrefrigerated! I don't like putting my decorated cakes in the fridge, besides I don't have the room either! LOL

Cake_Spaz Says... 26 Aug 2011 , 4:49pm

If I could give 0 stars, I would've. I made "chocolate mousse" and used chocolate pudding. That's really all it tastes like.Just like a heavy pudding. Nothing like a mousse. Do not use this recipe!!!!

j_insua Says... 26 Aug 2011 , 4:49pm

I wouldn't think you could leave it out unless you keep the house temperature really cold so it doesn't spoil due to the milk and heavy cream being in the recipe...

Pearl645 Says... 19 Feb 2012 , 4:36pm

WOW this is an excellent recipe! I did the vanilla mousse as a filling in a cake and covering the cake in it. Then I put fresh strawberries and blueberries on it. Thanks so much for sharing this recipe. I kept it in the freezer until the client collected cuz I am in a very hot climate.

cdmolina83 Says... 19 Feb 2012 , 5:49pm

I absolutely love this recipe. I use it in all my cakes. Quick question.... Has anyone tried the Strawberry Creme Jello Pudding? My niece has made a special request for strawberry mousse filling... I saw it on the shelf and bought it but then I was not sure how it would taste.

daprincessnora Says... 12 Apr 2012 , 9:53pm

Girls i have just tried this one now doubling the reciepe, 2 package of jello frensh vanilla pudding (3.4 oz) 2 cups milk and 2 cups heavy whipping cream in electric mixer low speed for 3 minutes and i added 1 tsp caro sypup coz i was afraid of the denisty .. The results; AWESOME ! Dense, ritch, and tasty. This is a keeper, thanks cakeladyatLA

darlenerwood Says... 13 Mar 2015 , 11:23pm

This recipe works if you do one recipe at a time in a small mixing bowl that was in freezer 5-8 minutes. After mixed for 3 minutes on number 4 of mixer, it will appear runny, but it does thicken up greatly once placed in refrigerator for about 15-30 minutes. Because of the heavy whipping cream and milk used, this cake should be kept refrigerated.  I did use it in a wedding cake and kept the finished cake in the refrigerator until the last minute to take to reception.  It was good and cold upon reception arrival -- (from what I could tell, it did well for the reception).

darlenerwood Says... 13 Mar 2015 , 11:25pm

One last comment for the immediate comment above, use the 5.1 box of instant vanilla pudding (the whole package) and whole milk works best.


Login To Leave A Comment