Delicous and rich cheesecake mousse made with real vanilla beans.
Vanilla Bean Cheesecake Mousse
- 2 cups whipping cream
- 8 tbsp. powdered sugar
- 8 ounces cream cheese, softened
- 8 ounces white chocolate candy melts, melted
- 1/2 tsp. shortening
- 1 vanilla bean, scraped
- pinch of salt
- In a cold mixing bowl beat cream until soft peaks form. Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the fridge. Dont wash your mixing bowl, beat the cream cheese in it, until fluffy. Add the white chocolate and beat until smooth. Add your vanilla bean scrapings and salt, mix well. Fold in 1/3 of the whipped cream and mix until well incorporated. Fold in remaining whipped cream. Keep refridgerated.
This is amazing! Everybody that tried could not stop talking about it, Thank you so much! :)
I couldn't get it to turn out right. i don't know where i went wrong. I wanted to try this so badly. Does it work as a cake filling?
Sounds good! I'll give it a try. Dee...what happened? Did it not firm up on you? Maybe you over mixed the whipped topping. I never get a good consistency with real whipping cream. I ususally use Nutriwhip. It holds up better.
I love it! It was absolutely delicious. I wasn't sure how long to let the cream whip until it formed peaks, so I had to look that up on google, but everything turned out perfectly! Thanks for the recipe!
I LOVE this recipe. I used it as filling for my nephews cake recently and have decided to use if to fill strawberries for mothers day. Thanks for sharing!
I just made this recipe for the first time and it is AMAZING! It is a great filling for the cake I'm making, and it is absolutely delicious- but not over-sweet. Thanks for the wonderful recipe! :)
this sounds perfect....any good suggestion as to what frosting would go good with this as a filling?
Thanks for the recipe
sounds delicious...how much filling does this make?
Miss- It makes about 3 cups.
Ashley- I use it with vanilla BC, and strawberry BC. I must admit it is really good with the strawberry BC.
Dee- I use it as a cake filling. I whip the cream on high for maybe 3 minutes? When you pull the beater up and turn it over the cream should stand up straight. The white chocolate chips are a PITA to melt in the micrwave, but I have found that they do not need to be melted totally and you definitely do not want to over microwave them, you can burn them that way. If you melt for 30 secs and then mix and repeat until the chips reach a softened butter consistancy it mixes nicely with the cream cheese that way.
Made this for a filling in a dark chocolate cupcake. Brought some to work as trial - everyone loved it! It's a nice change from the thick, sweet fillings lately!
On a side note, if you leave the white chocolate in the car on a 90 degree day - you don't need the microwave! Just open and pour in!
OMG! So can not wait to try this! Thanks for sharing
This recipe sounds so good and I want to try it for my son's birthday cake this weekend but I don't understand that the ingredients has 1.2 tsp. shortening but it doesn't say when to add it to the recipe. I hope someone can help me out. Thank you
Just made it...light, fluffy, creamy...understated. Definitely a keeper! I would say that I might even reduce the amount of whipped cream by 1/4 - 1/2 next time to make it thicker. I left out the shortening as Bela89 was right...no instruction as to when to add it. Will go great with my chocolate fudge cake layered with some ganache.
I made this yesterday and it is oh so good!! Now the downside........i put it in an airtight contaier in the fridge overnight, took it out today and it still tastes great, but it is grainy :( Any idea why and how I can fix this? I have 2 cake orders I am supposed to use this on!! (1 this weekend!!) Thanks :)
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