I am making the raspberry Mousse filling, (one with jam, cream cheese and cool whip) for a WASC cake for Sunday. How far ahead can I make the filling and put in the fridge. I just am not sure how all the ing. will hold when mixed together.
Thanks.
Cheryl

You should be able to make the filling several days in advance.

The cream cheese, Cool Whip are both pretty long keepers when kept under proper refrigeration.

In fact, your filling will benefit from being chilled (as it'll firm up a bit more) before filling your cake.

Thank you! I made it up today and it is delicous!!
How long do you think that it could be left out of the fridge for a party, without turning?

i made WASC with the raspberry mousse a couple of weeks ago. it was fine for about 3-4 hours (the room was air conditioned), i didn't want to leave it out much longer than that.

HTH

Thank you. That is exactly the cake I am putting it it!

Can the leftovers of this raspberry mousse recipe be froxen, thawed for use in another cake? It made more than what I needed?

Hello Could you please give the recipe for the raspberry mousse recipe. I cannot find it. Thank you.

It is called Raspberry Mousse filling II on this website. Go to recipes above, then to fillings and it should be there. It is the one with the cream cheese, polander seedless jam, and cool whip.

I'm making this filling for a chocolate cake...it's actually in the refrigerator now.  However, on Tuesday I will be traveling about an hour and 40 mins to the destination. The cake will also be covered in chocolate ganache.  In the past how has this filling held up being out of the fridge? I'm worried about it melting...

somenone  said 1 part jam to 2 parts bettercreme was delicious and would not need refrigeration.

I Meant buttercream,but I bet bettercream would be great