mousse for layered cakes or cupcakes

Name: Mousse for layered cakes or cupcakes
Prep time: 5 min
Cook time: 5 min
Cuisine: American
Ingredients: 1 pint(s) heavy cream; 1 package(s) instant pudding (any flavor, 3 1/2 oz.); 1/4 cup(s) powdered sugar ( use more or less according to taste)

32 Pinches

Amanda Villarreal

Grand Rapids, MI

Updated on Nov 10, 2013

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.

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prep time 5 Min

cook time 5 Min

method No-Cook or Other

yield

Ingredients

1 pint heavy cream
1 package instant pudding (any flavor, 3 1/2 oz.)
1/4 cup powdered sugar ( use more or less according to taste)

How To Make mousse for layered cakes or cupcakes

Step 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.

Step 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.
Step 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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