Creamy White Mousse: A Versatile Master Recipe

White mousse is an elegant, airy dessert that can be flavored in countless ways—from vanilla and white chocolate to fruit purées. Here’s a classic, stable recipe and its key variations.

Classic Vanilla White Mousse

Ingredients

1 ½ cups (360 ml) heavy cream (cold)
3 large egg whites (or pasteurized egg whites for safety)
⅓ cup (65 g) granulated sugar, divided
1 teaspoon pure vanilla extract (or seeds from ½ vanilla bean)
½ teaspoon cream of tartar (optional, stabilizes egg whites)
Tiny pinch of salt

Instructions

1. Whip the Cream:

In a very cold bowl, whip the heavy cream with 1 tablespoon of the sugar and the vanilla until it reaches medium peaks (softly holding its shape). Do not overwhip. Chill.

2. Make the Italian Meringue (Stable & Safe):

In a clean, grease-free bowl, whip egg whites with cream of tartar and salt until soft peaks form.
Meanwhile, heat the remaining sugar with 3 tablespoons water in a small saucepan until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
With the mixer running on low, slowly and carefully pour the hot syrup in a thin stream into the egg whites. Avoid the whisk to prevent splatters.
Increase speed to high and whip until the meringue is glossy, stiff, and cooled to room temperature (~5-7 minutes).

3. Fold Together:

Gently fold ⅓ of the meringue into the whipped cream to lighten it.
Fold in the remaining meringue in two additions until just combined. Be gentle to retain air.

4. Set & Serve:

Spoon or pipe into glasses, bowls, or a mold. Refrigerate for at least 4 hours, preferably overnight, to set fully.
Garnish with berries, shaved chocolate, or a fruit coulis.

Key Variations

1. White Chocolate Mousse

Melt 5 oz (140 g) high-quality white chocolate with 3 tbsp of the cream. Cool slightly. Fold into the plain whipped cream before adding the meringue.

2. Berry Mousse

Fold ½ cup (120 g) strained raspberry, strawberry, or passion fruit purée into the base. For color and flavor, you can replace a portion of the cream with the purée.

3. Citrus Mousse

Add 2 tbsp lemon curd or the zest of 1 lemon/orange to the cream. A splash of liqueur (like Grand Marnier) pairs beautifully.

4. Dairy-Free/Coconut Mousse

Use full-fat coconut cream (chilled) instead of dairy cream. Whip only the solid part that separates to the top of the can.

Pro Tips for Success

Keep Everything Cold: Chill your bowl and beaters for the cream.
Fold, Don’t Stir: Use a spatula and a gentle “figure-8” motion to maintain volume.
Sweetness Control: Adjust sugar to taste, especially if adding fruit purée or white chocolate.
Gelatin for Extra Stability: If using as a cake filling or needing a firmer set, bloom 1 tsp gelatin in 2 tbsp cold water, melt gently, and mix into the base before folding.
Serving Ideas: Layer with cake crumbs, fresh fruit, or crunchy praline. Use as a filling for entremets, tarts, or served simply in a glass.

This mousse is a blank canvas—rich, cloud-like, and perfect for customizing to any occasion. Enjoy!