mousse for layered cakes or cupcakes

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By Amanda Villarreal
from Grand Rapids, MI

This mousse is extremely easy to prepare and very versatile. You can use any flavor of instant pudding. I usually use white chocolate or cheesecake flavors but feel free to be creative. It adds a lot of richness to cakes and cupcakes, keeps them moist, and helps to cut some of the sweetness of the frosting.

prep time 5 Min
cook time 5 Min
method No-Cook or Other

Ingredients For mousse for layered cakes or cupcakes

  • 1 pt
    heavy cream
  • 1 pkg
    instant pudding (any flavor, 3 1/2 oz.)
  • 1/4 c
    powdered sugar ( use more or less according to taste)
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How To Make mousse for layered cakes or cupcakes

  • 1
    Add cream to the bowl of a stand mixer with the whisk attachment in place (you can also use a hand mixer). Whip the cream on medium to high speed until it begins to thicken to soft peaks.
  • 2
    Turn mixer down to low and add powdered sugar and pudding packet. Mix until well combined and desired texture is reached. I like mine to be just a little more sturdy than a soft peak.
  • 3
    Cool until ready to use. I use it to pipe into the center of cupcakes with a pastry bag or spread it between layers of a layered cake. Enjoy!

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