How To Thicken Pb Mousse

Baking By ajwonka Updated 22 Aug 2011 , 1:07am by Swede-cakes

ajwonka Cake Central Cake Decorator Profile
ajwonka Posted 22 Aug 2011 , 12:43am
post #1 of 3

I love this peanut butter mousse filling recipe:

but it's consistency worries me because it's kind of like building a house on pudding! Do you think it would work to add more powdered sugar or reduce the cream to thicken it up some?

2 replies
VaBelle Cake Central Cake Decorator Profile
VaBelle Posted 22 Aug 2011 , 12:55am
post #2 of 3

Probably either or would work. If you haven't already made it, try this recipe: I've made it twice now and have gotten rave reviews. I use a little more powdered sugar than it requires and then let it sit for about twenty minutes and it's good to go.

Swede-cakes Cake Central Cake Decorator Profile
Swede-cakes Posted 22 Aug 2011 , 1:07am
post #3 of 3

I just made and used this recipe for a cake last weekend. I hear ya about the was like loose pudding. But I piped a dam of stiff bc and it held nicely. The taste is phenomenal! (Especially with dark chocolate cake!!!)

Quote by @%username% on %date%