I tried this recipe tonight and it did not come out right for me. I think i beat the whipping cream too much. Has anyone else tried making a mousse for a cake filling?

is this a recipe on cc? when I make mousse I whip the cream to soft peaks before I fold in the other stuff.. the folding with cause it to firm up more

If you beat cream too much then you will end up with butter. Beat until soft peaks form, they should stand but slump over. Then add your powdered sugar until stiff peaks form. They should stand up on their own (no slumping) when you lift the beater out of the bowl.