CREAM FILLING FOR CHOCOLATE CAKE RECIPES

CHOCOLATE "MOCK MOUSSE" FILLING - MY CAKE SCHOOL

Chocolate "Mock Mousse" Filling - My Cake School image

This easy chocolate mousse filling can be whipped up in minutes! It is so light, creamy, and delicious!

Provided by Melissa Diamond

Total Time 0S

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Yield 1

Number Of Ingredients 2

Ingredients

1 small box instant chocolate pudding (3.9 oz)- I like to sift the pudding mix
2 c. heavy cream or whipping cream

Steps:

Combine the sifted pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in a bit more heavy cream until you reach the desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use.

STRAWBERRY WHIPPED CREAM CHEESE FILLING - MY CAKE SCHOOL

Strawberry Whipped Cream Cheese Filling - My Cake School image

We LOVE this light and dreamy Whipped Cream Cheese Filling recipe! It is easy to make, flavorful, and makes the perfect filling for cakes and cupcakes!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 5

Ingredients

8 oz (226g) Full Fat Cream Cheese, softened (don't microwave)
1 1/2 Cup (156g) Sifted Powdered Sugar
1/4 Cup (46g) Strawberry Puree (puree about 5-6 medium strawberries)
1 Teaspoon(4g) Strawberry Extract
1 cup (232g) heavy cream

Steps:

Chill the whisk attachment or beaters of a handheld mixer in the freezer for about 10 minutes. In a medium sized bowl, add the cream cheese, powdered sugar, strawberry puree and strawberry extract. Mix until blended. Slowly add the heavy cream and beat until fluffy- this will take about 2 minutes. This is a soft filling and so you'll want to pipe a dam of frosting about 1/2 inch from the edge of the cake layers, then spread filling within the dam. Makes about 3 cups.

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