COSTCO Mousse recipe
This is a look-alike recipe, I used to work at costco and this is what they use only on stratosferic proportions, so I smallsized it for you guys.
COSTCO Mousse recipe
- 1 cup of heavy whipping cream
- 1 cup of milk
- 1 large package of jello vanilla pudding
- Mix well on mixer for vanilla mousse filling
- Mix well on mixer for vanilla mousse filling
- For chocolate we use whipped cream (non dairy)
- plus chocolate syrop
- Use chocolate pudding (it’s easier)
- You could also find all kind of flavors on the pudding
- as far as I can tell I’ve seen:
- Pistachio, white chocolate (my favorite)
- cookies n cream, pumpkin spice, banana, etc.
- For fruit flavors use the same as vanilla but
- add the preserves of your preference like
- Strawberry, apricot, raspberry, etc.
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Ratings & Reviews view more
I haven’t tried this yet, but I just wanted to give everyone a tip for those that may be having trouble with mousse thickness. I make super easy mousses using any flavor of instant pudding mix you desire & 2-3 cups heavy whipping cream (basically just replacing the cold milk with heavy whipping cream instead). Add pudding mix & heavy whipping cream until combined & soft peaks form. Refrigerate for a few minutes then mix again until stiff peaks form. Mousse will be nice and thick. You can still add any fruit preserves or pie fillings for additional flavor combinations as well. Keep refrigerated. It is spreadable/pipeable & can be used as a frosting. I use this for my cake fillings. It’s super easy & delish. Not too sweet & overpowering. Hope this helps!!
This has to be refrigerated, right? I'd love to find a filling that is creamy for a wedding cake filling that does not require refrigeration after filling and finishing the cake. Any ideas?
This was awesome. Used this as a filling for a chocolate cake with buttercream frosting. Very simple, very good.
Do you just toss in the pudding powder dry or mix it as the package says before hand ,then toss it in the mixer with all the rest of the ingredients? Thanks :)
specialkay14 - normally you follow the recipe (like above) as stated. You only follow the directions on the box if the recipe calls for you to do so. This is esp true for cake mix extender recipes too. Do not follow the box instructions and then follow the recipe above or you will end up with a soupy mess.
I just made this today. FABULOUSLY yummy and super easy. This is a keeper. Thank you CakeladyatLA. :)
I am assuming this is Jello Instant Pudding? Or is it regular?
mmmmm! i used cookies and cream pudding mix and added a few broken up oreos. i could have just eaten like half the recipe by itself :) i used it to fill a chocolate cake frosted in buttercream. so good!
i use instant pudding and just replace the milk called for with heavy whipping cream. Everyone just LOVES it and it is so easy, you can do a ton of different flavors.
Over the top Yum and Fun. Used it as a Mousse and cake filling. Thank you.
Does the cake have to be refrigerated with this filling?
I would think so....since you are using dairy products.
I use this all of the time...it is fantastic! I use a non-dairy topping (pastry pride) instead of heavy whipping cream. I do use milk to thin out, but have let it sit out with no problem what so ever!
This is very delicious, but I thought using vanilla instant pudding made it too yellow to look like vanilla. Next time I think I'll try the white chocolate or something with a whiter color.
Has anyone tried to add Bailey's or kahlua to this filling???
I've made pudding shots with various kinds of alcohol and a similar recipe and it sets fine, I use instant pudding mix, add 2 c heavy cream and whisk and then after about 30 seconds add the liquor (to taste). Some favorite flavor combinations are cheesecake pudding with Tequila Rose; Chocolate pudding with caramel liquor, oreo pudding with Baileys, Chocolate fudge pudding with Kahlua, Vanillla pudding with Triple Sec, Cointreau or Chambord. Good luck!
I made this recipe last night but used Cookies and Cream Pudding mix instead of Vanilla. I didn't want to fill my cake with it because it was so good I wanted to eat the entire bowl! The cake does taste fabulous with this filling. I will certainly use this again soon!
I love this recipe! I also fold in 1 cup of marshmellow fluff to it and it is soooo good. It adds an extra sweetness and stability for a filling! Making it today with chocolate pudding, chocolate cake and mocha buttercream.
YUM!!! This is so delicious and sooo easy! I used vanilla pudding and crushed up some oreos for an oreo filling. I almost had to make another batch b/c I "sampled" a little too much from the bowl. Thank you so much for the recipe!!!!
Does this mousse not ooze out between the layers of cake?
Cakeladyla, what was used for the cheese cake filling at costco. I have looked for a recipe for a long time and can not find it. I make/decorate cakes myself and will buy a costco cake with the cheese cake filling just to have at home. I would love to know if you can share. My email is [email protected] thanks noni ;0)
What did I do wrong? It did not set up at all. I used 1 cup heavy whipping gream 1 cup of milk and a large vanilla pudding jello pack and it did not set up at all just a soupy mess. I did not make the pudding first at all I just put the powder in...what went wrong? I have been whipping it for 20 minutes and no luck at all...seems like everyone else did fine..??
This was an awesome idea! I used it for my son's 1st Birthday cake and it turned out wonderful. I used the Cookies and Cream flavor. I will definately use this recipe again and pass it on to others!
Just to clarify, is the recipe recommending dream whip or cool whip rather than whipping cream? It says non dairy cream, but also calls for heavy whipping cream. I'm confused and I think this may be VieBakery's problem? Just a thought.
Made White Chocolate mousse for the center of a sperm cake..yes..crazy order! I have to admit while reading all these comments of how you have sampled too much and had to make antoher batch ..I thought..well just don't sample that much. Then I sampled my white choc. and well IT IS AWESOME!! I used 2cups heavy whipping cream and container of cool whip topping. YUMMMMMY! plan on using this recipe everytime I need mousse filling
This has been my number requested filling since I found this site. I use as a base for all of them now. Thanks do much for posting this. By any chance how could you make this like the Vanille Cheesecake filling they have at Costco. I would love to know.
Can someone PLEASE suggest a non-dairy whipped cream to me. I need to make a chocolate mousse asap...and can someone please clarify 'mix well on mixer for vanilla mousse' what does this mean? THANKS!
HELP!!!!!! I used this recipe. I put in the heavy cream, milk and pudding mix in the bowl of a 6 quart Kitchen Aid Mixer and used the wire wisk attachment. I let it whip for a while maybe 5 to 7 minutes and I checked on it. It just looked like regular pudding with a creamier taste. Then I thought maybe I needed to use the blade attachment instead. I changed the blade from the wisk. I let it go on 3 for about 3 to 4 minutes and it had turned grainy like I think it was turning the heavy cream into butter pieces. What did I do wrong. I really would like to find a way to make this correctly.
So this filling doesn't break down? I can fill on Thursday for a Saturday cake?
I am very anxious to try this. I would think the "heavy whipping cream" would be the container in the refrigerated milk section, near the coffee creamers and half and half. And I would imagine that this would work best if the bowl/beater were chilled too. I tried making something once before (can't remember what!) but I had just washed the mixing bowl and beater and then immediately tried whipping the whipping cream and it turned to butter!! I asked a pastry chef about it and he said that the bowl was probable still holding heat from me just washing it in hot water and that would make a big difference. HTH.
I just tried this as a filling for my daughter's bday cake. Made it with 1 c heavy whipping cream, 1 c milk and the powder from a large box of Instant Cookies and Cream pudding. It tastes delicious BUT it is so soft that after cutting about a third of the cake, the rest of the cake just "melted" down and the top layer slid off. Any suggestions? Thinking maybe I should have whipped the heavy cream til it was peaking then folded in the rest??
Very yummy! Thanks for sharing.
I made this filling recently for a cake I made for my mom... she LOVES the chocolate Costco filling and LOVED this filling as well! I can't wait to try other flavors! Thanks for sharing!
Used this recipe for a wedding cake this weekend and loved it! I added about a cup of marshmallow cream to stabilize it and it was perfect. Delicious!
I assume this can be made a day or 2 in advance & stored in the fridge?
Does any one know how much of the presurves you add for one recipe??
Does any one know how much of the presurves you add for one recipe?? Im trying to make an apricot flavored mousse. Thanks
If your having trouble with it being to soft and unstable, why not add some gelatin that has bloomed in water for five minutes or so? After all, to stabilize whipped cream, gelatin is used. Also, make sure your whip and mixer are clean and free from grease. Wash and dry them, then put them into the freezer for 15 min.
I would really like to try this (chocolate version) but I'm skeptic without clear directions. So... I'll need to use a non-dairy (lactose issues w/client)... Do you mix it all up together? Just throw everything in the mixer? I also have a 6 quart that I'd use, and the wisk attachment. The instructions just say mix well. I'd like to know if it all goes together INCLUDING the marshmellow cream for stability, or is that added (folded?) in later?? It sounds yum!
I used the 5.9 oz pack of Jello pudding and it worked like a charm! I added 2 cuos of heavy whipping cream, put the powder on top, and whipped-it came together really fast. I added more heavy whipping cream until I got the texture I wanted.
For those having a soupy mess--I had to make this a few times before getting it right. First, you should be using "Instant" pudding (it contains a gelatin that is activated by agitation) as opposed to "Cook & Serve" (which has a thickener that must be heated to be activated). Second, using a hand mixer, keep the mixer closer to the middle or top of the bowl. My mistake in the beginning was moving the mixer only at the bottom of the bowl. Once it started to thicken, that's when I would move the mixer at the bottom too, but still keeping it closer to the middle and top of the bowl most of the time. I've also tried the advice of others with using 2 cups of whipping cream, but I find that the equal parts of milk and whipping cream tastes much better.
Can someone plz clarify...is the heavy whipping cream that the recipe calls for the liquid form used to whip into cream or is it the already made whip cream like cool whip? Thank you!
Jewords, it is the liquid kind you find in the milk case that you can whip into whipped cream.
Wow, I can't believe how this recipe has been altered from the original. Its no wonder it hasn't worked for some of the posters on here..
The original filling recipe from another cake deco site, posted some years back... 1 pint whipping cream (2cups) the kind you buy in the dairy section to make home made whipped cream for your strawberry shortcake. NOT canned pressurized whip cream as the canned has additives and will break down the filling and make it runny.
Pour 1 pint whipping cream, or 2 cups whipping cream into bowl. Add 1 regular size box (4 servings) Jello instant pudding, (NOT the kind that needs to be cooked), flavor of choice, and mix or whisk until thickened to your liking. There is no need to mix the heck out of this in your stand mixer. A hand mixer or whisk will do the job just fine. If you over mix this, the filling will not turn out as good, it may well break down and become runny or grainy. I for one only use a whisk when making this filling. I have never had a problem with the fillings breaking down.
I just made it a Chocolate Mousse according to the original post of the recipe. ITs AMAZING! So super easy! I used: 1 cup milk (2% is what I have) 1 cup heavy whipping cream (Wal-Mart brand is what I had on hand) 1 Lg Instant Chocolate pudding mix
Threw it all in to my KitchenAid (wisk attachment) and Wa-La!
Does it need to be refrigerated or can I leave it out on the cake at room temp. for about two days?
Oh, this is heavenly! And couldn't be any faster. I used the setting recommended for whipped cream (10-12) and put everything in a chilled bowl & a chilled wisk. 1-2 min later it was perfect! Just filled the cake, wrapped it in clear wrap and put it in the fridge until tomorrow morning. Kids are eating the left overs right now...like ice cream that won't give you a head ache.
How far in advance do you think I can make this?
this was amazing. totally need to make a double batch next time. so yummy, definitly a keeper!
Made this this morning and it is SO great! Quick, easy, affordable, and great tasting! What more can you ask for?
Just made this and it is absolutely AMAZING!! I used: 1 cup whole milk 1 cup heavy whipping cream 1 5.9 oz box of chocolate instant pudding I was a little nervous with all of the comments about it not setting up, so I took a little from different suggestions and before I mixed it, I put both my kitchen aid mixing bowl and whisk attachment in the freezer for about 5-8 minutes. Then I put everything in the mixer and put it on medium(speed4) for about 3 minutes and it set up perfectly and tastes WONDERFUL!!! Hope this helps those that couldn't get it to set up correctly. :)
I would love to know if this is something I could fill my cake with and leave it unrefrigerated! I don't like putting my decorated cakes in the fridge, besides I don't have the room either! LOL
If I could give 0 stars, I would've. I made "chocolate mousse" and used chocolate pudding. That's really all it tastes like.Just like a heavy pudding. Nothing like a mousse. Do not use this recipe!!!!
I wouldn't think you could leave it out unless you keep the house temperature really cold so it doesn't spoil due to the milk and heavy cream being in the recipe...
WOW this is an excellent recipe! I did the vanilla mousse as a filling in a cake and covering the cake in it. Then I put fresh strawberries and blueberries on it. Thanks so much for sharing this recipe. I kept it in the freezer until the client collected cuz I am in a very hot climate.
I absolutely love this recipe. I use it in all my cakes. Quick question.... Has anyone tried the Strawberry Creme Jello Pudding? My niece has made a special request for strawberry mousse filling... I saw it on the shelf and bought it but then I was not sure how it would taste.
Girls i have just tried this one now doubling the reciepe, 2 package of jello frensh vanilla pudding (3.4 oz) 2 cups milk and 2 cups heavy whipping cream in electric mixer low speed for 3 minutes and i added 1 tsp caro sypup coz i was afraid of the denisty .. The results; AWESOME ! Dense, ritch, and tasty. This is a keeper, thanks cakeladyatLA
This recipe works if you do one recipe at a time in a small mixing bowl that was in freezer 5-8 minutes. After mixed for 3 minutes on number 4 of mixer, it will appear runny, but it does thicken up greatly once placed in refrigerator for about 15-30 minutes. Because of the heavy whipping cream and milk used, this cake should be kept refrigerated. I did use it in a wedding cake and kept the finished cake in the refrigerator until the last minute to take to reception. It was good and cold upon reception arrival -- (from what I could tell, it did well for the reception).
One last comment for the immediate comment above, use the 5.1 box of instant vanilla pudding (the whole package) and whole milk works best.
Has anyone tried this recipe using pastry pride? Does it taste the same and does it have the same texture? Thanks
This is a poorly written recipe. It does not specify what type of pudding mix - instant or cook and serve. It does not give the specific amount of pudding mix to use. Large? How much is large. Jello pudding packages come in various weights for both large and small packages, depending on the flavor. Whole milk, 2%, 1%, skim? To make chocolate use non-dairy whipped topping? No wonder people were having trouble.
I haven’t tried this yet, but I just wanted to give everyone a tip & also for those that may be having trouble with mousse thickness. I make super easy mousses using any flavor of instant pudding mix you desire & 2-3 cups heavy whipping cream (basically just replacing the cold milk with heavy whipping cream instead). Add 1 box of pudding mix of choice & heavy whipping cream in a bowl & mix using a stand mixer (handheld mixer will also work) until combined & soft peaks form. Refrigerate for a few minutes then mix again until stiff peaks form. Mousse will be nice and thick. You can still add any fruit preserves or pie fillings for additional flavor combinations as well. Keep refrigerated. It is spreadable/pipeable & can be used as a frosting. I use this for my cake fillings. It’s super easy & delish. Not too sweet & overpowering. Hope this helps!!