Ready in under 10 minutes, this easy vanilla mousse recipe is light, airy and great for a variety of desserts. Curious about how to make vanilla mousse? All you need is cream cheese, sugar, heavy cream and McCormick® All Natural Pure Vanilla Extract. Vanilla mousse is si...
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10m
PREP TIME
340
CALORIES
4
INGREDIENTS
Ready in under 10 minutes, this easy vanilla mousse recipe is light, airy and great for a variety of desserts. Curious about how to make vanilla mousse? All you need is cream cheese, sugar, heavy cream and McCormick® All Natural Pure Vanilla Extract. Vanilla mousse is si...
Read More
Read Less
10m
PREP TIME
340
CALORIES
4
INGREDIENTS
Ingredients 6 (1/2 cup) Servings
- 4 ounces (1/2 package) cream cheese, softened
- 1/2 cup sugar, divided
- 1 1/2 cups heavy cream
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 1 Beat cream cheese and 1/4 cup of the sugar in large bowl until smooth and creamy.
- 2 Beat heavy cream, remaining 1/4 cup sugar and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream mixture to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream mixture. Cover.
- 3 Refrigerate until ready to serve.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Beat cream cheese and 1/4 cup of the sugar in large bowl until smooth and creamy.
- 2 Beat heavy cream, remaining 1/4 cup sugar and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream mixture to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream mixture. Cover.
- 3 Refrigerate until ready to serve.
Recipe Tips & FAQ's
Does mousse have milk in it?
Milk is not a typical ingredient in mousse, unless you are making mousse with a custard base. There can, however, be dairy in mousse, typically in the form of whipped cream. The 3 parts of a good mousse are the aerator (whipped cream or egg whites), the base (the flavor component i.e. chocolate, vanilla custard, fruit jams), and sometimes a stabilizer like gelatin (though not always needed).MEET YOUR NEW CULINARY SIDEKICK
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