Vanilla mousse is a light, fluffy and creamy mousse filled with flecks of sweet vanilla bean. This vanilla bean mousse is perfect easy to make with a few ingredients. Serve this mousse alongside cake or with fruit for the perfect simple dessert.
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Why Should You Make This Recipe
I love a an easy no bake dessert recipe. My Strawberry Mousse and Chocolate Parfait are just a couple of my favorites from the blog. I am so excited to add this light, fluffy and creamy vanilla bean mousse recipe to the blog. I know you’ll love this recipe because:
- Super simple to make. Make these wonderfully easy mousse cups in about 5 - 10 minutes. Then allow the mousse to set in the fridge for at 1 - 2 hours or up to overnight.
- The perfect make ahead dessert. The sweet vanilla mousse needs a little time to chill and set up in the fridge. Make these mousse cups in the afternoon to enjoy for dessert at night.
- The easiest dessert idea. All you need to make this vanilla bean filled mousse is 5 simple ingredients and a little time in the fridge. Just whip, assemble, chill and enjoy.
Ingredients
This vanilla mousse recipe needs only a handful of ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need to make this creamy and decadent no bake dessert.
Ingredients: Gather unflavored gelatin, water, heavy cream, powdered sugar and vanilla bean paste.
Substitutions
Here are my recommended substitutions to make this easy mousse dessert if you need them.
- Unflavored Gelatin: Use the powdered gelatin instead of sheets of gelatin.
- Water: This is used to bloom the gelatin and should not be substituted with another liquid.
- Vanilla Bean Paste: I love the look of flecks of vanilla beans. Feel free to use the beans from 2 pods of vanilla beans or 2 teaspoons of vanilla extract.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to twice the amount of liquid heavy cream.
- Powdered Sugar: I like using powdered sugar to help set the vanilla mousse and to provide some stability to the heavy whipped cream.
Variation
Vanilla Mousse without Gelatin: If you would like to prepare this vanilla bean mousse without gelatin, omit the gelatin and water. Use 4 oz. (113 g) cream cheese or mascarpone cheese. Use the same ratio of ingredients from this vanilla mousse recipe and the mixing steps from my Mascarpone Frosting recipe.
How To Make
Learn how to make vanilla mousse in a few easy steps.
- Place a mixing bowl and whisk in the fridge or freezer about 30 minutes before starting the recipe. Bloom the gelatin by sprinkling the powdered gelatin over water. The mixture should remain liquid. If the gelatin becomes solid, heat the bowl in the microwave for 5 - 10 seconds, stir well and cool briefly before using in the whipped cream. Set aside for now.
- Add the heavy cream, powdered sugar, vanilla bean paste and salt to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 2 - 3 more minutes or until the creamy mousse has whipped to soft stiff peaks. Add the gelatin to the softly whipped cream. Increase the speed of the mixer to medium for an additional 1 - 2 minutes. Whip the heavy cream to medium stiff peaks.
3. If you would like to pipe the mousse into serving cups or dishes transfer the mousse to a piping bag fitted with a star piping tip or simply scoop into your preferred dish. Transfer the mousse dessert cups to the fridge to set for at least 1 - 2 hours and up to overnight. Right before serving, top with mousse with fresh fruit or cubes of cake and enjoy.
How To Make Ahead, Store and Serve
- Make Ahead: This easy mousse can be made up to 1- 2 days before serving. Just make sure to keep the mousse covered and away from air.
- Store: Make sure the vanilla mousse is completely covered with plastic wrap. Store in the fridge for up to 1 - 2 days after making. This dessert tastes best up to 1 - 2 days after making.
- Serve: This vanilla mousse is delightful when enjoyed plain. It’s also especially delicious when served with fresh fruit or alongside pieces or cubes of cake or brownies.
M’s Expert Tips
- Use vanilla beans or vanilla bean paste. Vanilla extract will give the mousse vanilla flavor, but using flecks of vanilla beans looks more beautiful and creates another layer of visual texture.
- Choose clear cups. One of the delightful things about this mousse dessert is how pretty the mousse looks when layered with cake or fresh fruit. Make sure to choose a clear serving cup to serve these vanilla bean dessert cups.
- Choose smaller serving cups. I found a 6 oz. glass cups or serving bowls to the perfect size for these vanilla bean mousse desserts.
- Use a piping bag or cookie scoops. Using a piping bag or cookie scoop allows the mousse to be layered or piped into the cups as you like.
- Allow for the full amount of chilling time. This dessert is the perfect make ahead dessert for entertaining. After assembling the mousse cups, allow for at least 1 - 2 hours for the cups to chill and for the mousse to properly set.
FAQs
Vanilla custard or pudding is cooked while vanilla mousse is not cooked. In addition vanilla mousse has air whipped into it creating a light and fluffy texture.
One way to make mousse without eggs or whipped egg whites is to whip sweetened heavy cream with gelatin or another thickener.
Gelatin is often used in mousse recipes to help the mousse set. Another way to help stabilize the vanilla mousse is to use powdered sugar, cream cheese or mascarpone cheese.
They are both very similar and can both be used to make homemade whipped cream. Heavy cream has a fat content of at least 36%, while whipping cream has between 30 - 36% fat. Heavy cream can also be labeled as heavy whipping cream. Whipping cream can also be labeled light whipping cream.
This easy and creamy vanilla bean dessert mousse can last about 2 days when stored in the fridge.
Other Vanilla Recipes to Try
If you try this Vanilla Mousse recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Vanilla Mousse Recipe
Equipment
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 microwave safe bowl
Ingredients
- 1½ teaspoons unflavored gelatin
- 2 tablespoons (30 ml) water
- 1½ cups (360 ml) cold heavy cream
- ¼ - ⅓ cup (30 - 40 g) powdered sugar
- 2 teaspoons vanilla bean paste
- ⅛ teaspoon salt
Instructions
- Place a mixing bowl and whisk in the fridge or freezer about 30 minutes before starting the recipe. Bloom the gelatin by sprinkling the powdered gelatin over water. The mixture should remain liquid. If the gelatin becomes solid, heat the bowl in the microwave for 5 - 10 seconds, stir well and cool briefly before using in the whipped cream. Set aside for now.1½ teaspoons unflavored gelatin, 2 tablespoons (30 ml) water
- Add the heavy cream, powdered sugar, vanilla bean paste and salt to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 2 - 3 more minutes or until the creamy mousse has whipped to soft peaks.1½ cups (360 ml) cold heavy cream, ¼ - ⅓ cup (30 - 40 g) powdered sugar, 2 teaspoons vanilla bean paste, ⅛ teaspoon salt
- Add the gelatin to the softly whipped cream. Increase the speed of the mixer to medium for an additional 1 - 2 minutes. Whip the heavy cream to medium stiff peaks.
- If you would like to pipe the mousse into serving cups or dishes transfer the mousse to a piping bag fitted with a star piping tip or simply scoop into your preferred dish. Transfer the mousse dessert cups to the fridge to set for at least 1 - 2 hours and up to overnight. Right before serving, top with mousse with fresh fruit or cubes of cake and enjoy.
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