Hi Guys,
I always make this recipe here that's in the recipe section here. I use some marshmallow creme/fluff to stabilise it a little. I couldn't find marshmallow fluff at the store for some reason today. Question: can I melt some marshmallow and just add to the mixture? do you think I may get the same results?
Thanks,
Diamondsmom.
Here's the recipe that I use (from recipes) and it doesn't have marshmallow fluff:
http://cakecentral.com/recipes/7308/costco-mousse-recipe
Why do you need to stabilize it? I find it's just fine as is...My thoughts are that melted marshmallows wouldn't stabilize it. Gelatin is a stabilizer, so that may work. However, I'm not an expert in this area so perhaps someone else will answer and set me straight!
Thanks Cakesrock, I use the marshmallow creme cause sometimes that filling tend to break down bewteen the cake layers but with a cup of creme in there it holds up really well.
I actually found a great fluff recipe somewhere on Google and i made it today, i'm never, ever buying the fluff at the store again. The homemade versiont is great!
Since you've made this recipe, I was wondering if you could answer a question for me? I looked at every comment posted on the recipe and I'm still not sure of something. When the recipe calls for Heavy Whipping cream, are they talking about the liquid form that you use to whip (that is what I'm thinking), or the pre made cream such as cool whip? It's not clear. Some of the posts say that they used whip topping, so I'm really confused. Any help you could give me would be very appreciated as I am planning to make it this morning and I'd like to be confident in what to do before I attempt to make it 
THANK YOU in advance!
Since you've made this recipe, I was wondering if you could answer a question for me? I looked at every comment posted on the recipe and I'm still not sure of something. When the recipe calls for Heavy Whipping cream, are they talking about the liquid form that you use to whip (that is what I'm thinking), or the pre made cream such as cool whip? It's not clear. Some of the posts say that they used whip topping, so I'm really confused. Any help you could give me would be very appreciated as I am planning to make it this morning and I'd like to be confident in what to do before I attempt to make it
THANK YOU in advance!
I've always used Dream whip or Cool whip - whatever I had on hand...
hey i have a question, do you kno how long can this mousse stay our for ? will i be able to use this under a fondant cake ?
It's a bit of a pain because you have to refrigerate it. It's dry here and my fondant doesn't sweat, so I can put it in the fridge. I also find that you have to have a really solid dam cause it tends to leak. Let it settle at least overnight after you fill...There's a lot of air in it from the whipped topping...
hey i have a question, do you kno how long can this mousse stay our for ? will i be able to use this under a fondant cake ?
It's a bit of a pain because you have to refrigerate it. It's dry here and my fondant doesn't sweat, so I can put it in the fridge. I also find that you have to have a really solid dam cause it tends to leak. Let it settle at least overnight after you fill...There's a lot of air in it from the whipped topping...
oo ok thats good to know... thanks soo much i cant wait to try this out.. it sounds soo delish.. do you kno how long it can stay out once my cake is out of the fridge ?
hey i have a question, do you kno how long can this mousse stay our for ? will i be able to use this under a fondant cake ?
It's a bit of a pain because you have to refrigerate it. It's dry here and my fondant doesn't sweat, so I can put it in the fridge. I also find that you have to have a really solid dam cause it tends to leak. Let it settle at least overnight after you fill...There's a lot of air in it from the whipped topping...
oo ok thats good to know... thanks soo much i cant wait to try this out.. it sounds soo delish.. do you kno how long it can stay out once my cake is out of the fridge ?
I have let it sit out 6 hours and no one has gotten sick. I thought perhaps the choc syrup I use would serve as a preservative and allow the cake to be left out. But I am worried about food poisoning, so I did email Kraft re: how long Dream whip can stay out and they responded with the usual, ..."for best results we recommend you cover and refrigerate for up to 4 days...." But I do freeze the filled cakes for several weeks and they're fine.
I just wanted to give you an update.. i tried this recipe and wowwwwwwwwww it is soo amazing.. I added the marshmellow fluff and it just tasted soo much better with it.. it was amazing without it but the fluff just makes it soooooo good.. anyway i have a quick question.. you had stated that you should use a really thick dam if i am goin to use this mousse as a filling for a cake covered in fondant.. now my quest is , can i use ganache as my dam or does it have to be buttercream ? hope i hear back from you soon.. I am making a cake thats due tomorrow night and i just want to make sure it doesnt leak out if i use ganache instead of buttercream. thanks in advance
I would like the recipe you Googled too. Thanks!
...When the recipe calls for Heavy Whipping cream, are they talking about the liquid form that you use to whip (that is what I'm thinking), or the pre made cream such as cool whip? ...
Yes, heavy whipping cream is the liquid in the carton that you whip. It does not have sugar already added. You whip up the amount that the recipe calls for then fold that into your base.
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