this thread might help.
http://www.cakecentral.com/cake-decorating-ftopict-18595-costco.html
i always wanted the recipe for the apricot mousse that they no longer use
Here's another link that might be helpful to you...
http://forum.cakecentral.com/cake-decorating-ftopict-141131-costco.html
This is from Wilton board
Posted: Wed Nov 01, 2006 10:33 AM
I copied this from another post if you do a search under costco you will find the cheesecake recipe similar to the one they use at costco. Everyone raves about costcos cheesecake filling.
I haven't had a chance to try it yet as I am new to the decorating.
Judi
Here is what it says:
This has to be refrigerated as well as any cake you put it in. Makes about 3 cups cake filling and keeps 2-3 days in fridge. Can be made ahead and frozen (that and rebeat before using).
1 Pkg Jello Instant French Vanilla Pudding
1 Envelope Dream Whip
1-1/2 cups light cream
4 oz Philadelphia Cream Cheese softened
2 tsp pure vanilla extract
1 tsp Knox unflavored gelatin
1/4 cup cold water
Pour powdered pudding and powdered Dream whip into medium bowl and add the light cream, blend on low speed with electric mixture until blended. Switch to high speed and beat 6 minutes scraping down sides occasionally with spatula. Add softened cream cheese and vanilla and beat another minute. Pour 1/4 cup water into small saucepan and sprinkle gelatin over it. Stir and the let stand for one minute. Heat gelatin mixture over medium heat until gelatin dissolves and mixture thins and turns clear. DO NOT allow to boil. Remove pan from heat and set aside for a few minutes and allow mixture to cool off a bit. Don't let sit too long-it will begin to gel after about 10 mins. or so. Pour gelatin mixture into pudding mixture and beat thoroughly, scraping down sides of bowl for 1 minute. Cover tightly and refrigerate for at least 3 hours. When ready to fill cake mix with mixer until nice and creamy. If too thick add a little bit light cream until desired texture achieved. TIPS: recipe can be doubled-use a large bowl. Flavors develop when sitting over night. If cake you are filling is crumbly, pipe filling between layers and spread with knife dipped in hot water. (Recipe courtesy of Carol Chisholm.) Delicious, creamy, not too sweet and sturdy enough now to squish out from between layers. ENJOY!!!!!! Pat in OHIO
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