Sunday, January 15, 2012

Strawberry Mousse Cake Filling

I'm always on a look out for good recipes.

When I started my business I tried zillions of different strawberry mousse fillings, most very delicious too. However, when you cut the cake it all falls a part into a big mess. So as usual I've been experimenting. Now I've settled with this recipe that I love and have had good reviews.

This recipe should be enough to fill two layers of  a 9" cake.

1 cup whole Milk
1 cup fresh Cream
2 tbsp of corn flour
1/4 tsp salt
4 tbsp granulated Sugar (or more to taste)
2 tsp vanilla or strawberry extract
1 cup strawberries purred.
1/2 tbsp gelatin
1/2 tbsp lemon juice (optional)

  1. Mix the corn flour, sugar, salt in a bowl and add about 1/4 cup of the milk. set aside.
  2.  In a non-stick saucepan, place the balance milk and cream on medium heat.
  3. Bring the mixture to almost boiling point but do not boil. 
  4. Mix the corn flour mixture once again and slowly pour the milk mixture into the cornflour mixture, slowly so the milk won't curdle. 
  5. Now pour the mixture back in to the pan and stir constantly on low flame for about 3 to 4 minutes.
    If your take a spoon of custard out run your finger thru the back of the spoon, if it leaves a definite line. Its done.
  6. Take it off the fire, stir in the vanilla and immediately transfer to a heat proof bowl and wrap with cling wrap. Wrap not only the bowl but the surface of the custard to avoid any skin from forming.
  7. Mix the 1/2 tbsp of gelatin in 4 tbsp of water and set aside for 2 minutes. Once it blooms heat in the microwave for about 20 secs until it is dissolved. 
  8. Once dissolved add the gelatin to your strawberry puree and stir well. 
  9. Add the strawberry puree into the custard mixture.
  10. Leave in the fridge for a couple of hours to chill completely.
  11. Place the custard mixture in your electric mixer with a whisk attachment. Whisk on high for about 2 to 3 minutes. You will see the mixture will become light and fluffy because of the cream it contains.  
  12. Leave it in the fridge for a couple hours to set before you use it.
  13. Now its ready to use on your cake as a filling. The gelatine is not too much but it helps set the mousse.
  14. When filling a cake with soft filling such as jam or mousse always use a dam of buttercream to help keep it within the layers.
I hope you enjoy this recipe.
Until next time.
Happy cake decorating.

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  1. hi veena,
    i tried both sponge cake & filling recipes.very good in taste .waiting for more filling recipes.i love your sponge cake recipe , coz it's very soft & i dont have to carve much.thank you Veena ,expecting more from you .... bye.

  2. Can this recipe be used for a fondant cake. Does it need to be refrigerated since it has milk. I do not put my fondant cakes in the fridge
    Thank you.

  3. Yes, this recipe can be used under fondant if you want. It also needs to be refrigerated.

    Technically there is no harm in placing fondant cakes in the fridge. It will sweat when taken out but that will dry out once the cake comes to room temperature.

    However, do not add any gum paste or royal icing decorations in the fridge with the cake,as the moisture will ruin both.

    I usually prefer to use mousse and other perishable filling in my buttercream decorated cakes.
    I hope that helps.

  4. Hi Veena ,

    Its very well done site and lot of education too...

    I made your buttercream icing and i must say it tastes very much superior to the other recipies which use the butter and icing sugar only.Could you please provide information regarding the storage instuctions of fondant(as you provided for Buttercream).

    Thank you once again for all the wonderful tutorials...


    1. Hi Neetha,
      Glad you liked the recipes. I have added the storage information. Thanks for bringing it to my notice.

  5. Hi Veena,
    Your are a super talent,I truly appreciate the time and effort, you are putting into this blog....
    I am planning to use this mousse recipe to fill chocolate cups at my daughters birthday party,will it work.if so ,should I let it set and then add in the chocolate cups just before serving ,or should I let them set in the chocolate cups.


    1. Hi Swarna,
      Thanks for the complements. I'm glad you enjoy reading my blog. Chocolate Cups sounds like an awesome idea. Did you make them? The mousse will be perfect even in chocolate cups.
      I suggest your put them in the cups after step 11; that way they will set evenly.
      At the time of serving; if you want you can just add a small dollop or spoon of whipped cream.
      Of course,don't forget to top them with a chocolate covered strawberry. Trust me that's like the icing on the cake, you can never get enough.
      Have fun with your party, let me know how it goes.

    2. Thanks Veena,
      ya,i will be making the chocolate cups,I will try this recipe and let you know,any way the party is in april.I too thought of chocolate covered strawberries ,but they will be big because i will be making small cups as they are for 3-4 year old kids.


  6. All vegetable seeds can germinate only when the soil temperatures stay in their preferred range.
    cilantro seeds

    1. Vicente, Sorry I did not understand you comment. Could you please re-phrase and ask the question again? Is it a question?

  7. Can this mousse be store in the freezer or is it just a one time use?

  8. This sounds amazing! Love the fresh strawberries! Do you have a chocolate mousse reciepe as well or just strawberry? Is there a way to convert this one to chocolate?

  9. I haven't tried it yet but it looks like a pretty solid recipe. Out of curiosity, what purpose does the corn flour serve and does it have to be specific? I really just don't use corn flour very often in anything and I'd hate to buy a bunch just for a one time use. I'm planning on trying this mousse for a wedding cake I am making for a friend, and I fear I won't have much use for the corn flour afterwards. Is it necessary, or can it be substituted? Just wondering. Worst case scenario I will just have to make time to find some way to use it haha. Thanks for the recipe it looks delicious.

  10. what is corn flour? is it the same as corn starch??

  11. Hi Just Wondering If You Can Make This Strawberry Mousse A Couple Of Days Before Filling A Cake...


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