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If you have been following my posts this week, you know we have been discussing Crepes and How To Host A Crepe Bar Party. Click here to see past posts. Up today I have a fabulous Whipped Lemon Cream Cheese Mousse recipe to share with you all. It’s light, refreshing and is heavenly tucked into a crepe. You could also use it as a fruit dip, pie filling or cake filling. There are a lot of possibilities with this one, folks.
Let me show you how to put it together…
Whipped Lemon Cream Cheese Mousse
PRINT RECIPE
***NOTE: This recipe can be made up to 3 days in advance. Just cover it tightly and store in the refrigerator. It is wonderful as a fruit dip, crepe filling, pie filling or cake filling.
Time: 15 minutes
Yield: 3 Cups
Recipe from the lovely Stephanie Schaugaard
1 C heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 1/4 C powdered sugar
1 T lemon juice
1 tsp vanilla
dash salt
1. Pour 1 cup heavy whipping cream into your stand mixer, or large mixing bowl.
Whip it until soft peaks form…
then scoop it out of your mixing bowl, place it in a separate bowl and set it aside for a few minutes.
2. Grab 1 package softened cream cheese and place it in your mixing bowl. Beat it until it’s nice and smooth.
3. Sift 1 1/4 cups powdered sugar into the cream cheese.
Add 1 tablespoon fresh lemon juice and 1 teaspoon vanilla.
Beat until smooth and glossy.
Add the cream cheese mixture to the whipped cream. Stir it in to combine.
Serve it up…
inside a Cinnamon Vanilla Crepe…
with homemade Triple Berry Sauce...
and a little Hershey’s Syrup on drizzled on top. Oh baby, I wish I could offer you a bite right his very minute. You know I would, if I could…don’t you?
Yum!
This looks so good. What do you think of putting this in a graham cracker crust as a pie?
I’m thinking the same thing!
Mary Ann,
It would make a great pie filling. 🙂 Best of luck to you!
~Jamie
I made this last week and it was WONDERFUL!!
Walking in the prnceese of giants here. Cool thinking all around!
My crepe party is tomorrow. Thanks for posting this…just in time, yeah!
Thank you 🙂
How long can this be left out at room tempature?
Made this for the filling of my whoopie pies, it was great
how long will this keep in the fridge? making for a wedding crepe bar.
I’m serving 100 teachers and doing a crepe bar. How much of the filling will I need? How many will each recipe of the lemon and chocolate moose feed? Thank you!
Thanks for your question, Tamela. It’s so challenging to know how much to make when feeding that large of a crowd. Typically people only take 2-3 Tablespoons of filling, especially if there are lot of other toppings (fruit, nuts, whipped cream etc). I think you would be pretty safe if you made 4 batches of each of the fillings you mentioned. I would love to hear back after your crepe bar is over to see how it went. Best of luck to you!
~Jamie