This stuff is delish as a filling for cupcakes (think Hostess cupcake times amazing!!!) but it also makes a great dessert by itself topped with fresh berries. If it's a hot summer night you can even freeze it- it's like an extra fluffy, creamy ice cream treat. Yummm.
Ingredients:
2 egg whites
1 pint heavy cream
1/2 c confectioner's (powdered) sugar
1 tsp vanilla essence
Directions:
Separate egg. Beat egg whites until stiff. Beat in half the sugar and set aside. Whip cream, remaining sugar, and vanilla until thick.
Fold in egg whites. Be gentle but be sure to get it thoroughly combined.
If you are having this as mousse, you can divide it into 4 small bowls and refrigerate until you're ready to chow down.
If you are having this as mousse cream, you can divide it into 4 small freezer safe bowls or ramekins, cover with plastic wrap, and place in the freezer for 1 or more hours. Top with fresh berries or chocolate sauce before serving. Mmm.
If you are using this for cupcake filling, you can do one of two things: the first option is to put it in a plastic bag or frosting bag and pipe it into the hole. (See cupcake recipe for instructions on how to prep them for filling.) The second option (which is what I tried) is to spread the mousse cream in a cube shaped ice cube tray OR use a cookie scoop to do small scoops on a cookie sheet OR use another spoon/measuring spoon and scoop little dollops onto a cookie sheet. Then freeze for 1 hour. Once they are frozen, you can place them in the cupcake hole, cover with the cupcake top, and frost.
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