Does anyone have a recipe for a relatively thick raspberry mousse? Mine calls for two cups of heavy cream, raspberry preserves and powdered sugar (not sure on the amounts). When I made a cake with it the other day it was oozing out the sides and the customer told me she would have liked more filling, and I agree!! It's like the mousse was too thin to withstand the weight of the top layer. I didn't torte...just two separate cake layers. I told her next time she ordered I would torte for more filling, but I would like to get the filling thicker!

This is a great one, I usually start with a little sugar and add more if needed, the fruit adds a lot of sweetness! It stays thick but does need refrigeration! You can also do any flavor with the different preserves.


http://www.cakecentral.com/cake_recipe-2030-Rasberry-mousse-filling-II.html
Tracy

For raspberry mousse filling, I use equal parts sleeved raspberry filling (I buy it from Country Kitchen), marshmallow fluff and cream cheese. It is relatively thick and withstands weight. I get tons of compliments on it; it's my most requested filling.

When using a filling other than BC, I always make sure to let my icing dam set for a few minutes before I spread the filling to avoid bulging and leakage.

Good luck!

Thanks, guys! I do have that recipe with the cream cheese and cool whip but never tried it. If it is thicker, I think I will try that one! I just thought heavy cream...YUMMY!!

You could use a stabilized whipped cream recipe. You add gelatin.

I have used the recipe with raspberry preserves, cream cheese and cool whip, it's delicious, but mine got a little thin. I've altered it a little....I mix the cream cheese and preserves, then fold it into whipped cream. It seems to be a little thicker than cool whip.

I have been wanting to make the one on www.ladycakes.com. Looks like it is a real mousse and sounds yummy!

http://www.ladycakes.com/Recipes/Fillings/Raspberry%20Mousse%20Filling.htm

The recipe that merissa posted is a very stable mousse, as it contains gelatin. It will keep longer at room temperature than the recipe you showed us.

Theresa