Flavors For Instant Pudding Mousse
Decorating By aviles2005 Updated 22 Feb 2013 , 8:29pm by AtomicBakes
You want to add the dry power to the 2 cups of heavy cream. They'll love it and so will you 
Oh Thank you soo much!! I thought that's what it was but after reading more posts I got confused haha 
Thanks so much , I can't wait to make this!!
I know that everyone here is using heavy cream, but I tried the No bake chocolate mousse recipe here on CC (http://www.cakecentral.com/cake_recipe-2873-No-bake-chocolate-mousse.html), and it is FANTASTIC!!! I've never been a fan of Cool Whip, but wow, is this stuff good! A little addendum to the recipe ... I use Extra Creamy Cool Whip. I think it would be great with any pudding flavor! It's great as a cake filling, or in a bowl with fresh sliced strawberries! 
Yes, you can whip the cream!
After making pudding mousse by just adding cream to the pudding mix, and the recipe where you add cream and milk, I wasn't happy with the heavyness of the recipe.
A couple of weeks ago I whipped two cups of heavy whipping cream to stiff peaks, then mixed 2 cups of milk with two 3.4 ounce (small) boxes of instant pudding. (I used one french vanilla and one chocolate fudge, which worked really well.) I mixed the milk and pudding mix just until incorporated, and before it set I poured it into the whipped cream and folded it in with the mixer. It was so light, just the thing I was looking for! Mixing the flavors gave me a product that did not taste like instant chocolate pudding.
I wanted to make sure it had staying power, so I put it in the fridge overnight before filling a cake with it in the morning. It held up perfectly!
I have made three cakes with this filling and will be making one today with french vanilla and vanilla bean paste to pair with champagne cake and fresh raspberries.
It should be a crime to get this excited about mousse.
I used the large box of vanilla pudding and added 2 cups cream and 1 cup Baileys Irish Cream and whipped it up and put it between 2 layers of chocolate cake. It was really good. The taste of Baileys was a litlle strong but the cake was only for adults.
Now! this post is getting good!!!!!!!!!!! I gotta print this out!
the cream alone is thick but I guess It makes me feel safe!
I cant wait to try these new ideas and see how they come out! Yummers.....!!
does the mousse made with whipping cream need to be kept cold?
thanks
Yes, it's a dairy product.
Just my two cents, but when I make the mousse, I mix a small box of pudding with 3/4 cups of milk, beat that on slow, and then add 1 1/2 cups of heavy cream and whip it on high until it's stiff.
It is really delicious, and now I'm eager to try it with jello instead of just the pudding mix.
Thanks for the idea!!!
There are some recipes for champagne cake on CC. I just add champagne to white cake mix instead of the water, a couple drops of Lorann champagne flavor oil, and a hint of pink color.
I found several recipes online that I want to try, from scratch. Can't wait to find some time to experiment with the scratch cakes!
I have been using this type filling for years, and have experimented with lots of different flavors.. I like mixing in fresh fruit and exotic flavors too. A favorite is Mandarine Orange:
one) 4-serving box of white chocolate instant pudding
one) small box orange flavored jello
16 oz heavy whipping cream (name brand, no cheap stuff)
one small can mandarine orange segments, drained throughly, and
chopped
Another is egg nog.. use vanilla pudding and add 1 tsp groung nutmeg, 1/4 tsp ground ginger, rum flavoring to taste, and 16 oz whipping cream
The jello adds flavor.. which makes it good for the recipes using fresh fruit.. like raspberry, and add fresh raspberries. But I still add a box of white chocolate for the texture it gives the mousse, and the extra flavor.. btw.. add fruit after the mousse is mixed; just fold it in...
I know that everyone here is using heavy cream, but I tried the No bake chocolate mousse recipe here on CC (http://www.cakecentral.com/cake_recipe-2873-No-bake-chocolate-mousse.html), and it is FANTASTIC!!! I've never been a fan of Cool Whip, but wow, is this stuff good! A little addendum to the recipe ... I use Extra Creamy Cool Whip. I think it would be great with any pudding flavor! It's great as a cake filling, or in a bowl with fresh sliced strawberries!
That sounds really great. I think I may try that out since I didn't think that the choc. mousse that I make is sweet enough (pudding & heavy cream). The cool whip will add some extra sugar. Do you use whole milk with this recipe?
Thx!
I know that everyone here is using heavy cream, but I tried the No bake chocolate mousse recipe here on CC (http://www.cakecentral.com/cake_recipe-2873-No-bake-chocolate-mousse.html), and it is FANTASTIC!!! I've never been a fan of Cool Whip, but wow, is this stuff good! A little addendum to the recipe ... I use Extra Creamy Cool Whip. I think it would be great with any pudding flavor! It's great as a cake filling, or in a bowl with fresh sliced strawberries!
That sounds really great. I think I may try that out since I didn't think that the choc. mousse that I make is sweet enough (pudding & heavy cream). The cool whip will add some extra sugar. Do you use whole milk with this recipe?
Thx!
A favorite is Mandarine Orange:
I think I've died on this one...I LUV LUVlight & airy cakes, not the heavy chocolate ones. What cake flavor did you pair this with?
I'm getting fat just thinking about this!
And what frosting did you pair with it?
Do you use whole milk with this recipe?
Thx!
I think it's the perfect sweetness with milk. I used 1% milk because that's what I had in the refrigerator. I'm sure it would be even yummier and creamier with whole milk, though.
I am dying to try this! But the only White Chocolate pudding I could find in the store was the sugar-free kind (Jello brand). Is there a regular kind, or will the sugar-free work just as well? Anything else I need to add to the mix besides whipping the cream and adding the Jello?
The only place that I have found the instant white chocolate that is not sugar free is Walmart. This thread is great! Keep the ideas coming! One more question, how would you make a pineapple mousse with this recipe??
Anyone have any ideas?
Thanks!
What a great post. It's so easy and a great way to jazz up a cake. Some of you have said you use a small box of pudding or jello and others have said the large. For those of you that only add the 2 cups of heavy whipping cream do you use a small or large box? Thanks!
Last night I made a lemon cake with two layers of lemon mousse (2 cups cream, pack of white chocolate mousse, and lemon curd) and one layer of just plain raspberry curd. It was sooooooooooooo yummy, my husband says it's his new favorite.
I was just going to do the white chocolate mousse, but I didn't think it had much flavor.
The other day I did a chocolate cake with cheesecake mousse. I did the cream and cheesecake pudding, then folded in some cream cheese and sugar that I had premixed. It tasted like a real cheesecake! And it was so good with the chocolate cake.
My next flavor combo will be a coconut cake with my key lime pie filling folded into the mousse. *need to make a cream run*
My next flavor combo will be a coconut cake with my key lime pie filling folded into the mousse.
OMG........As I was reading through this thread, I thought, "hmm....wonder if I could make a key lime mousse to pair with coconut cake?"
I have a great key lime pie recipe but it has 8 bajillion egg yolks in it and needs to be baked. Do you have a recipe for a key lime pie filling that doesn't need to be baked?
A favorite is Mandarine Orange:
I think I've died on this one...I LUV LUVlight & airy cakes, not the heavy chocolate ones. What cake flavor did you pair this with?
I'm getting fat just thinking about this!
And what frosting did you pair with it?
GI... I like this one with devils food cake, but white would be wonderful also. I prefer a light whipped cream icing.. doesn't interfer with the other flavors.
Someone asked about pineapple.. use the white chocolate pudding and mix in a small can of crushed pineapple, drained completely and then pat it dry even further with paper towels (hope that makes sense). You want no moisture in it.
The sugar free question.. If you are using the pudding and a box of jello, just make sure one of them is sweetened.. that should be enough.
Refrigeration.. yes, it is dairy and needs refrigeration. I prepare the mousse and refrigerate it till I am ready to assemble the cake. Since cake tastes better at room temp, leaving it out for a few hours is ok. Just refrigerate any leftovers (if there are any, haha)
My next flavor combo will be a coconut cake with my key lime pie filling folded into the mousse.
OMG........As I was reading through this thread, I thought, "hmm....wonder if I could make a key lime mousse to pair with coconut cake?"
I have a great key lime pie recipe but it has 8 bajillion egg yolks in it and needs to be baked. Do you have a recipe for a key lime pie filling that doesn't need to be baked?
Mine only calls for a can of sweetened condensed milk, 4 eggs yolks, 1/2 cup lime juice, and 1 T lime zest. I also bake mine, because I never think about buying pasteurized eggs.
I was thinking I would just cook mine in a saucepan for a few minutes and then let it cool of course. I think the pasteurized eggs would be a good option though to bypass the cooking process.
I just found this recipe on Eagle Brand's website. It sounds like it would be great! I have not tried it yet though.
Keep the great ideas coming!!! You all are awesome!!!
http://www.eaglebrand.com/detail.asp?rid=2124
Oops, duh! Edited to add recipe link!
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