Quick and Fluffy Vanilla Mousse

This five ingredient vanilla mousse is the perfect easy dessert you can have ready in less than 10 minutes! The mousse is light and fluffy with the perfect sweetness and specks of vanilla bean. This mousse can be assembled in advance making it perfect for holidays or dinner parties.

I first made this vanilla mousse for a last minute dinner party when I had zero time to prepare a proper dessert. The guests raved about it so much that it's now my secret weapon for effortless entertaining.

Ingredients

• Heavy whipping cream: use the coldest cream possible for the best volume and texture
• Instant vanilla pudding: this optional ingredient helps stabilize the mousse and prevents it from deflating
• Whipped cream cheese: provides structure while keeping the mousse light room temperature is crucial for smooth blending
• Powdered sugar: dissolves seamlessly into the mixture without any grittiness
• Vanilla bean paste: adds those gorgeous flecks of real vanilla and deeper flavor than extract

Step-by-Step Instructions

Whip the cream:

Begin by beating the cold heavy cream and instant vanilla pudding at low speed to prevent splattering. Gradually increase to medium high and continue for 2 3 minutes until the cream doubles in volume and forms soft peaks. The cream should hold its shape but still have a slight droop at the tip.

Add remaining ingredients:

Incorporate the room temperature whipped cream cheese, powdered sugar, and vanilla bean paste into the whipped cream. The room temperature cream cheese is crucial here as cold cream cheese will create lumps. Beat on medium high for about a minute until everything is well combined and the texture is consistent throughout.

Adjust consistency:

If your mousse seems too thick, simply add 1 2 tablespoons of additional cream and beat briefly to incorporate. The perfect consistency should be light and airy yet firm enough to hold its shape when spooned into serving dishes.

Serve and garnish:

Transfer your finished mousse into individual serving dishes for an elegant presentation. A dessert wine glass or small ramekin works beautifully. Add fresh berries, chocolate curls, or toasted nuts on top for a professional finishing touch.

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Vanilla bean paste is my favorite ingredient in this recipe. While more expensive than extract, those tiny specks transform a simple mousse into something that looks professionally made. My family now calls this "special occasion cream" because they know when this appears at dinner, we're celebrating something wonderful.

Make Ahead Tips

This vanilla mousse can be prepared up to 48 hours in advance, making it perfect for busy holidays. The texture actually improves after a few hours in the refrigerator as the flavors meld together. Cover individual portions with plastic wrap pressed directly onto the surface of the mousse to prevent a skin from forming and keep any unwanted refrigerator odors at bay.

Flavor Variations

The beauty of this basic vanilla mousse lies in its versatility. Add a tablespoon of coffee liqueur for a sophisticated tiramisu inspired variation. Fold in lemon zest and a tablespoon of lemon juice for a bright citrus version. For chocolate lovers, add two tablespoons of cocoa powder when you beat in the powdered sugar. Each variation maintains the silky texture while offering a completely different flavor profile.

Serving Suggestions

While delicious on its own, this vanilla mousse becomes a showstopper when used as part of a larger dessert. Layer it with cake cubes and fruit for an elegant trifle. Serve alongside warm brownies for a delightful temperature contrast. For brunch, spoon it over fresh waffles with seasonal berries. The neutral vanilla flavor complements almost any other dessert element you pair it with.

Troubleshooting Tips

If your mousse isn't thickening properly, your cream might not be cold enough. Chill your mixing bowl and beaters in the freezer for 15 minutes before starting. If your mousse has small lumps, your cream cheese was likely too cold. Let it sit at room temperature for at least 30 minutes before using. If the mousse becomes too stiff, gently fold in additional cream one tablespoon at a time until you reach the desired consistency.

Frequently Asked Questions

→ What makes the mousse fluffy?

The mousse achieves its fluffiness from properly whipped heavy cream and the incorporation of cream cheese, which adds a smooth texture.

→ Can I use regular vanilla extract instead of vanilla bean paste?

Yes, you can substitute vanilla bean paste with regular vanilla extract, although you may miss the specks of vanilla bean.

→ How do I know if the whipped cream has reached soft peaks?

Soft peaks are achieved when the cream holds its shape but gently folds over when the whisk is lifted.

→ Can I make the mousse ahead of time?

Yes, the mousse can be prepared in advance and stored in an airtight container in the fridge for up to two days.

→ What toppings go well with this dessert?

Great garnishes include fresh berries, chocolate curls, toasted nuts, or even a drizzle of caramel or chocolate syrup.