Cake Central › Recipes › Rasberry mousse filling II

Rasberry mousse filling II

Rasberry mousse filling II

Ingredients

  • 1 8 oz cream cheese, softened 1 15 oz Polander seedless rasberry all fruit 1 8 oz tub cool whip

Instructions

whip cream chesse in mixer add all fruit combine well. Whip in cool whip. Put in refrigerator for 30 mins to set.

Comments (19)

This is one my most requested fillings. I have changed it up a little and used strawberry all fruit. sometimes I add a drop of red food coloring to give it more of a pink color. It is delicous.
Do you have to keep the cake refrigerated after it's filled since there is cream cheese in it? If so, how long can it be left out at room temp? Thanks, it sounds great! Can't wait to try it
yup.. so me and my son were eating it from the bowl... lucky i made extra so ill still have enough for my filling...lol
oh and kimelderbarton, i would say yes, it would defiantly need to be refrigerated... theres alot of dairy base in there! i probably wouldnt let it sit out at room temp. for anylonger than absolutely necessary...
This is is soooo yummy! Unfortunately for me, I had a cake disaster (large tiers and collapsing were involved). But I didn't want to lose this filling so I just mixed it up with the cake (devil's food), used a cookie baller to make balls, froze them, and enjoyed a few per day for a couple months. Oh man, it was the tastiest disaster ever! I really love this filling!
I tried your recipe and it was very good. I am going to try it with strawberry next time. It was great very nice and smooth. Thanks for the recipe.
how long does this filling last for? if i make it on a monday lets say, what's the 'shelf life' day?? good for a week, a few days? toss it by friday? i was planning on using it to fill a yellow cake, i imagine this will taste good....i've never made fillings, i've just always used the bc frosting. pointers and tips would be helpful, thanks.
Is Polander jam or real fruit?
I made a half batch since I was only making a small cake but increased the amount of polaner all fruit from 7.5oz. to 10oz. It was delicious. Used with chocolate cake and chocolate butter cream topped with fresh raspberries. It was heavenly.
Love this filling! I use Pastry Pride in place of the Cool Whip, though, just for some extra airiness.
Delicious! Definately keeping this recipe. Fabulous with Chocolate cake.
I made this last night, when I went to use it today it was soupy...does anybody know how to make it thick again? TIA
ehat is "Polander seedless rasberry all fruit" is it a jam? or actual fruit? or powder? I don't think I've ever seen it in Toronto... my customer wants a filling with no fruit chunks... would replacing the Polander stuff with some jello raspberry powder work?
Just made this measuring out 15 oz from a sleeve of raspberry filling. Good stuff.
OMG! I absolutely LOVE this recipe!! I love the taste and I love the ease of making it! I had to use strawberry because the store didn't have any raspberry, but in the future I will be looking elsewhere for the raspberry :-) Thanks for sharing!! THIS STUFF ROCKS!!!
Looks great and easy!. i will try it with real Heavy Cream, though, because i love the taste better.
So good in my chocolate cake!
Do you know if this works with heavy cream in place of cool whip? Did it work for you Viennagirl?
I tried this out and used real whipped cream. I made a 4 layer butter cake and filled it with this and fresh strawberries and covered it with SMBC. This filling was super runny and the cake layers slid all over the place when I was stacking. I started with 8oz of un-whipped heavy cream and whipped to stiff peaks. Then folded it by hand into the cream cheese/fruit spread mixture. Not sure if I should have actually used the mixer to whip the whipped cream into the mixture. Was expecting this to be more like a stiff whipped cream texture/consistency than it was. Tasted great, but it made my cake layers really soggy in addition to sliding and never setup even after chilling the finished cake for about 30 more min. Maybe use some BC around the edges to dam this in but that still wouldn't help the sogginess of the cake.
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