Culinary Institute of America

Cream Cheese Mousse

Preparation info
  • Makes 1 lb 10 oz (enough to fill

    50

    Paulina molds)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Heavy cream 1

Method

  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.
  2. Whip the cream to soft peaks. Cover and reserve under refrigeration.
  3. Place the cream cheese in the mixer and mix with the paddle attachment on medium speed until soft and creamy.
  4. Heat the sugar, g