How long does it take to make Whipped Cream Mousse?
Chill the glasses at least 4 hours, preferably overnight.
Step by Step
| # | What to do | How long |
|---|
| 1 | Whip the cold cream to stiff peaks. Set aside | 1 min |
| 2 | In a separate bowl, soften the cream cheese with the powdered sugar | — |
| 3 | Fold the whipped cream into the cheese mixture gently, in two or three additions | — |
| 4 | Divide among serving glasses and chill at least 4 hours | 4 hr |
How to Tell It's Done
- until smooth
- until the mousse is set
Tips
- Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
- Room-temperature cheese softens smoothly: cold cheese leaves lumps, and the hard mixing needed to break them up knocks the air out of the whipped cream.
- Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
More Ways
- About 250 ml heavy cream for every 225 g cream cheese, with 2 tablespoons powdered sugar.
- Whip the cream to firm peaks and fold it gently into the cheese, with no eggs and no gelatin.
- Lemon flavor: 175 g cream, 125 g cream cheese, 50 g powdered sugar and lemon zest.
The full recipe: Whipped Cream Mousse →
Recipes with Whipped Cream Mousse
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