Heaven & Hell Cake(Mousse)
Submitted by janieswain
Peanut butter mousse filling made with cream cheese, whipped cream, and 2 cups of peanut butter. No-bake, ready in 20 minutes, and rich enough to fill a full layer cake for 12.
YIELD
12 servingsPREP
20 minCOOK
0 minREADY
20 minThis is the peanut butter mousse component of the classic Heaven and Hell Cake, and it stands on its own as one of the richest, most satisfying no-bake fillings you can make.
The technique: beat 12 ounces of cream cheese with powdered sugar and two full cups of peanut butter until fluffy, then fold in separately whipped heavy cream. The folding, not stirring, is what keeps the mousse light rather than dense. If the peanut butter mixture looks lumpy before you add the cream, a splash of heavy cream smooths it out enough to blend properly.
Use it to fill a split angel food cake, a devil’s food cake, or simply spoon it into cups and chill. Twenty minutes, no oven required.
Ingredients
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.
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