Vanilla Mousse Recipe: 5 Tips for Making the Dessert
Written by MasterClass
Last updated: Oct 7, 2024 • 3 min read
Vanilla mousse is a fluffy mixture of vanilla custard and whipped cream topped with fresh fruit, more whipped cream, or white chocolate shavings. Make the vanilla custard yourself or save time and use instant vanilla pudding mix for a quick dessert.
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What Is Vanilla Mousse?
Vanilla mousse is a sweet, creamy, and fluffy dessert made with a base of vanilla custard. Pastry chefs use whipped cream or whipped egg whites to give the mousse an airy texture and sometimes gelatin for structure. (Be careful—too much gelatin results in a rubbery mousse instead of a soft one.) You can use your vanilla mousse as a light frosting for cupcakes, or serve it with fresh whipped cream and fresh fruit. Jump to recipe.
5 Tips for Making Vanilla Mousse
Use the five tips below to make airy and creamy vanilla mousse.
- 1. Chill the custard before folding in the whipped ingredients. Homemade vanilla custard cooks on the stove, so it stays hot for some time. Pour the custard into a baking dish, spread it into an even layer, and cover it with plastic wrap pressed right up against the surface of the custard to prevent skin from forming. Refrigerate the custard for about four hours or until it’s completely cool. Warm custard deflates the whipped cream or whipped egg whites.
- 2. Choose between vanilla extract and vanilla bean. For visible specks of vanilla bean and a natural vanilla flavor, use a vanilla bean, and for easy vanilla mousse, use good quality vanilla extract. Both vanilla bean and extract work in vanilla mousse and are readily available in the grocery store; it depends on budget and personal preference.
- 3. If using gelatin, use powdered gelatin. Gelatin sheets are tricky to work with and work better in other applications than in vanilla custard. Dissolve powdered gelatin in cold water, then let it bloom. Dissolve it again before adding it to the vanilla custard or the heavy whipping cream.
- 4. Strain the custard. Homemade custard runs the risk of curdling, even if done perfectly. Push the hot custard through a fine-mesh strainer to leave the lumps behind and end up with smooth vanilla custard. Then, stir in softened butter and let the residual heat from the custard melt it.
- 5. Use vanilla pudding mix. Instead of making homemade custard, start a vanilla mousse recipe with instant vanilla pudding mix. Make the pudding according to the directions on the box, then chill it completely before folding it with whipped cream, whipped egg whites, or both.
Homemade Vanilla Mousse Recipe
makes
prep time
15 mintotal time
35 mincook time
20 minIngredients
Note: The total time does not include 6 hours of inactive time.
For the vanilla custard:
For the whipped cream:
Make the vanilla custard:
- 1
In a large bowl, whisk together the egg yolks, sugar, cornstarch, and salt. Set the bowl aside.
- 2
Cut the vanilla bean in half with a small paring knife.
- 3
Scrape the seeds out of the vanilla pod.
- 4
In a saucepan over medium-high heat, combine the whole milk, vanilla bean seeds, and vanilla bean.
- 5
Heat the milk until bubbles form around the edges, about 5–7 minutes, then immediately turn the heat off.
- 6
Whisking constantly, add 2 ladlefuls of the hot milk into the egg and sugar mixture. (Tempering eggs this way prevents them from curdling.)
- 7
Whisking constantly, add the remaining milk to the egg mixture.
- 8
Pour the custard mixture back into the saucepan.
- 9
Cook the custard mixture, constantly whisking, over medium heat until it bubbles and thickens, about 10 minutes, then turn off the heat.
- 10
With a fine-mesh strainer set over a large mixing bowl, push the custard through the strainer to remove any lumps.
- 11
Stir in the room temperature butter.
- 12
Place a piece of plastic wrap directly onto the surface of the custard to prevent skin from forming.
- 13
Chill the vanilla custard for at least 4 hours and up to overnight.
Whip the heavy cream and make the mousse:
- 1
In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form.
- 2
Then, add the powdered sugar and vanilla extract until stiff peaks form, about 6–8 minutes. Alternatively, use another electric mixer to whip the ingredients in a large bowl.
- 3
Remove the vanilla custard from the refrigerator.
- 4
Working in 2–3 batches, use a rubber spatula to gently fold the whipped cream into the vanilla custard, trying not to deflate the whipped cream. It’s okay if some streaks remain.
- 5
Spoon the vanilla mousse into a serving dish or individual serving bowls.
- 6
Refrigerate the mousse until set, about 2 hours.
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