Heaven & Hell Cake(Mousse)
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Peanut butter mousse | |||
| 12 | ounces |
cream cheese
|
|
| 1 ¾ | cups |
powdered sugar
|
|
| 2 | cups |
peanut butter
at room temperature |
|
| ¾ | cup |
heavy whipping cream
divided use |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Peanut butter mousse | |||
| 346.8 | ml/g |
cream cheese
|
|
| 414 | ml |
powdered sugar
|
|
| 473 | ml |
peanut butter
at room temperature |
|
| 177 | ml |
heavy whipping cream
divided use |
|
Directions
In the bowl of an electric mixture, whip the cream cheese until light and creamy.
Gradully beat in the confectioners' sugar, then the peanut butter.
Continue beating until thoroughly incorporated and fluffy.
If mixture looks lumpy, add 2 Tablespoons of the heavy cream.
It may not smooth out, but it will be easier to blend.
Transfer mixture to another blowl and set aside.
Place the remaining heavy cream in the electric mixer bowl and whip until stiff.
Carefully, but thoroughly, combine both mixtures.
Set aside.
