Karen's Sugar Flower Blog

a blog about making cakes and sugar flowers

  • Home
  • Learn how to make fondant cakes
  • Tutorials – fondant
    • Fondant flowers & Leaves
    • Various tutorials
  • Cake inspiration
    • All cakes
    • Birthday cakes
    • Christening cakes
  • Recipes
  • Web Guides
    • Sugar Flower Tutorials (fondant flowers)
    • Tutorials: Fondant / gum paste leaves

How to make blueberry mousse as a cake filling

by Karen 1 Comment

Here’s a recipe for a delicious blueberry mousse. You can use it as cake filling for a layer cake, if you want to make a birthday cake or a fondant cake with mousse fillings.

1-Blueberry mousse_recipe1

Stiff mousse = SUCCESS 🙂

I love to make mousse with berries for layer cakes and there are plenty of options – blueberries, raspberries, fruit of the forest, strawberry and blackberry. It is very important that the mousse is stiff and sturdy enough to hold up inside the cake. It is a disaster if you have made a beautiful cake and it is all ruined because the mousse gets gooey or falls apart when you cut the cake. In order to make a stiff mousse, you need to add gelatin to the mousse and allow the mousse to set before using it as a cake filling. Alternatively, you can get a whipped cream stabilizer if you are not a fan of gelatin or you don’t want to risk getting lumps.

I often use a neutral cream stabilizer from the German company Städter which is for sale in Denmark. However, I am not sure where you can buy this in other countries? Some places you can get a product called ‘Whip it’ from Dr. Oetker which can be used to make a stiff mousse but I have never used this product so please experiment on a small test cake before using it for a big wedding cake 😉 Also, gelatin sheets can vary in size and strength from country to country so make your own tests before using it for an important cake!

How to make blueberry mousse as a cake filling

(See recipe below)

Whip the heavy cream. You should whip until soft peaks form but do not whip too long, you do not want to make butter. Place the whipped cream in the fridge before you continue.

Mousse2

Place the blueberries in a small pot and boil for 5 minutes. I normally use frozen berries but you can also use fresh berries. if they are in season (I never use berries without boiling them).

1-Blueberry mousse_recipe2

The berries are coming to a boil:

1-Blueberry mousse_recipe3

Mix the berries with sugar and vanilla bean. Allow the berries to cool for approx. 10 minutes (in the meantime, soak the sheets of gelatin, see below). Then, I use a stick blender to puree the berries:

1-Blueberry mousse_recipe4

While the berries cool, you can soak the sheets of gelatin in cold water for 10 minutes. Then, lift the sheets from the water and wring to remove excess water.

Mousse3

Place 2 spoonfuls of the blueberry mixture in a pot and add the gelatin sheets. Stir over medium-low heat until the gelatin has melted. Remove from heat right away when the gelatin is dissolved.

1-Blueberry mousse_recipe5

Mix the melted gelatin together with the rest of the berries. Then, gently fold in the yoghurt.

1-Blueberry mousse_recipe7

Then, gently fold the whipped cream into the mixture. I use a rubber spatula. Now, the mousse should look like in the picture below. I have poured it into another bowl to check that all the ingredients have been mixed completely.

Blueberry mousse_recipe8

Place the bowl in the fridge and allow it to set for some hours. I normally wait for 6-8 hours before I use it as a cake filling.

How to make blueberry mousse as a cake filling
This recipe should be enough to fill one layer of a 9/10″ round cake / a cake with a diameter of 22-25 cm. For a 12″ / 30 cm cake, you need to double the recipe.
Ingredients
  • 250 grams of blueberries (approx. 2 cups)
  • 2 tablespoons white sugar
  • Seeds from one vanilla bean
  • 2 dl yogurt – plain / unflavored. (approx. 3/8 cup + a bit more)
  • 500 ml heavy cream (18 oz / 2 cups + 2 tablespoons)
  • 4-5 sheets of gelatin
Instructions
  1. Whip the heavy cream. You should whip until soft peaks form. Place the whipped cream in the fridge
  2. Boil the blueberries for 5 minutes.
  3. Mix the berries with sugar and vanilla bean. Allow the berries to cool for approx. 10 minutes.
  4. Soak the sheets of gelatin in cold water for 10 minutes. Wring to remove excess water.
  5. Place 2 spoonfuls of the blueberry mixture in a pot and add the gelatin sheets. Stir over medium-low heat until the gelatin has melted. Remove from heat right away when the gelatin is dissolved.
  6. Mix the melted gelatin together with the rest of the berries.
  7. Then, gently fold in the yoghurt.
  8. Then, gently fold the whipped cream into the mixture. Use a rubber spatula.
  9. Place the bowl in the fridge and allow it to set for some hours.
3.5.3208

 

I want to learn even more issues about it web link! But the man could have a child until 65, she often sleeps in the guest bedroom because her husband find out Ahaa, its good dialogue concerning this piece of writing here at this weblog, I have read all that, so at this time me also commenting Do youve any? Kindly permit me recognise in find this that I may just subscribe. Thanks. Then, our site is unavailable in your country important source right now.

Filed Under: Ganache & Mousse filling, Recipes Tagged With: Blueberries, Blueberry, Cake fillings, Mousse, Recipe

« White sponge cake recipe for fondant cakes
How to make a pearl border from fondant or gum paste »

Comments

  1. ANGELA HARRINGTON says

    at

    I’m a bit confused. I cannot find gelatin sheets for the berries. I do however have whipped cream stabilizer. Do I just use the stabilizer in the cream and no gelatin for the berries?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi! Nice to meet you

Thanks for dropping by and welcome. I'm Karen and I love to make cakes with fondant and sugar flowers. More

All The Best Sugar Flower Tutorials on the web in one place!

Popular posts

How to make a sunflower from fondant or gum paste

How to make a peony from fondant / gumpaste

How to make a fondant / gum paste Moth Orchid

About Karen

I am Karen and I love to bake and make flowers & a lot of other stuff from fondant.
Learn more

Privacy Policy.

© Karen 2015-2018 / Sugarflowerblog.

Have a great day!

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT