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White Chocolate Mousse for Cake

White chocolate mousse for cake! It’s rich, decadent and whipped to prime fluffiness which gives it an incredible consistency as a filling or frosting for cake. Its light yet sturdy texture means it won’t deflate a cake or make it soggy, either.

While we’re calling this one “white chocolate mousse for cake,” our love for this mousse knows no bounds! It’s incredible as a fruit dip, spread onto cupcakes or enjoyed plain, in a simple dessert cup.

If you like this recipe, check out our easy vanilla cake filling or our chocolate cake filling.

White chocolate mousse sandwiched between two layers of cake.

This recipe makes an irresistible white chocolate mousse filling. It’s perfect for our White Chocolate Mousse Cake. There’s something about white chocolate that makes any sweet treat extra special- perhaps it’s the fact that it’s creamier, slightly sweeter than regular chocolate, with a rich, buttery taste. Whatever it is, we’re hooked!

Try this filling with our easy chocolate cake or our hot milk sponge cake.


So let’s get down to why we love this white chocolate mousse recipe!

It is:

  • Ready in 15 minutes
  • Very simple to make with only four ingredients required
  • Creamy, fluffy and light
  • gluten-free

Yep, you read that right! FOUR INGREDIENTS. It’s the easiest white chocolate mousse recipe ever, and it also doesn’t require any eggs.

Let’s make it!

White chocolate mousse for cake being used in dessert cups with fruit on top.

How to Make White Chocolate Mousse for Cake:

Simple to make and ready in a matter of minutes, the prep time and low-effort of this recipe is ideal, especially when making it for cake.

The “secret” to our easy-peasy white chocolate mousse recipe? Cream cheese.

It adds so much creaminess, fluffiness, and just makes this recipe extra easy. There’s no need to mess with eggs or temper anything. White chocolate mousse with cream cheese is the answer.

Ingredient list:

You will need:

  • White chocolate, finely chopped
  • Heavy cream
  • Cream cheese, softened
  • Vanilla
Ingredients needed to make white chocolate mousse for cake.

Our white chocolate mousse recipe:

To make this sweet, cloud-like goodness, follow these simple steps (see the full recipe at the bottom of the page!):

  1. Melt the white chocolate: In a bowl, combine the chopped white chocolate and 1/3 cup heavy cream. Melt the mixture over a double boiler or in the microwave (low power), then let it come to room temperature.
  2. Beat in the cream cheese: Add the cream cheese to a mixing bowl and beat until creamy and smooth. Add in the vanilla and the cooled white chocolate mixture. Whip until well combined.
  3. Whip the cream: In a separate bowl, whip the remaining 1 cup of cream until stiff peaks form. Fold the whipped cream into the white chocolate mixture. It’s ready to use!
A collage of six photos showing how to make white chocolate mousse for cake.

How to Enjoy White Chocolate Mousse

I’m sure you don’t need much help in this area, but as always, we’re here with some of our favorite ways to enjoy this mousse!

  • Serve it as a dip with fresh fruit
  • Include it in a fun dessert tray
  • Pipe it into cupcakes or use as a cake filling
  • Dish it into single-serving dessert cups and top with berries
  • Spread it onto your cookie of choice!
  • Pipe it in between cookies to make a delicious cookie-mousse sandwich

One of the great things about this white chocolate mousse recipe is that you don’t have to pick just one way to enjoy it! Use it as a cake filing then eat it by the spoonful afterward. Or let kiddos decorate their favorite cookies with extra mousse!

White chocolate mousse being piped inside a cupcake.

This white chocolate mousse for cake is a fluffy and luxurious, lick-the-bowl-clean kind of treat that we can’t get enough of. Try it in our White Chocolate Mousse Cake for a sweet, elegant dessert. Happy baking!

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SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

Raspberry White Chocolate Mousse: Our more “traditional” white chocolate mousse recipe featuring thick layers and sweet swirls of a fresh raspberry sauce. Serve in individual glass jars for a personal-sized dessert that are always a hit!

Our lavender cupcakes and Pistachio Rose Mascarpone Cream Cakes are elegant flavor profiles that go well with this cake filling.

Double Chocolate Cream Cheese Frosting is an intensely rich and chocolate-y frosting for all of your favorite cakes!

Blue monster ice cream and cake is a fun combination for birthday parties and celebrations for the kid at heart.

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Did you make this recipe? We would love to hear from you. Drop us a comment below. 

White chocolate mousse for cake between two layers of white cake.

White Chocolate Mousse for Cake

Yield: 3-1/2 cups
Prep Time: 15 minutes
Total Time: 15 minutes

This white chocolate mousse is perfect for cake, cupcakes, fruit dip, or served in dessert cups. The mousse is thick, creamy, light, and fluffy. It holds up well inside cakes without deflating or making the cake soggy.

Ingredients

  • 7 ounces white chocolate, finely chopped
  • 1-1/3 cups heavy cream, divided (10.7 fluid ounces)
  • 4 ounces cream cheese, softened
  • 1/4 teaspoon vanilla

Instructions

  1. Combine the chopped white chocolate and 1/3 cup of the heavy cream in a bowl. Melt the chocolate/cream mixture over a double boiler or in the microwave. (If you use a microwave, use low power). 
  2. Let the chocolate mixture come to room temperature. 
  3. Add the cream cheese to a mixing bowl and beat until creamy and smooth. Beat in the vanilla and the cooled white chocolate mixture. 
  4. In a separate bowl, whip the remaining 1 cup of cream until stiff peaks form. 
  5. Fold the whipped cream into the white chocolate mixture.
  6. Use the mousse for a cake filling, fruit dip, or fill dessert cups and serve as a creamy mousse dessert. 

Notes

  • Make sure you use the kind of cream cheese that comes in a block. Do not use spreadable, whipped cream cheese that is sold in tubs.
  • Let the melted chocolate and cream mixture come to room temperature. Do not add the mixture to the cream cheese while it is still warm or you will end up with a runny mixture.
Nutrition Information:
Yield: 14 Serving Size: 1/4 cup
Amount Per Serving: Calories: 278Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 69mgSodium: 52mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 3g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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Christi

Sunday 21st of August 2022

If I am using it to fill a 3 layer cake (different icing for the outside of the cake), do I need to double the recipe? 9" cake layers

Dahn Boquist

Sunday 21st of August 2022

This recipe will make just enough for a 3 layer (9-inch) cake. I usually use about 1-1/2 cups of mousse filling in a 9-inch cake.

Scott

Sunday 22nd of May 2022

Does it work with regular chocolate

Dahn Boquist

Sunday 22nd of May 2022

You need to use a different ratio for dark chocolate. Here is a recipe using dark chocolate.

Kat

Tuesday 10th of May 2022

Thanks for the recipe! I used this to fill my son's birthday cake and it did exactly what you described, it was delicious and not as intensely sweet as buttercream. It also held its shape, meaning I could sandwich it between layers of cake and have buttercream and relatively heavy cake toppers on the cake without the filling squishing out the sides. Perfect!

Dahn Boquist

Tuesday 10th of May 2022

Thanks for the comment. Happy birthday to your son!!

Diana

Wednesday 27th of April 2022

Hello Dan,

I plan to use this wonderful mousse filling for a gluten-free wedding cake. Three tiers, three layers each with a spread of raspberry filling between cake and filling in lieu of soaking syrup. I need to work in stages to make this project manageable since I work full time. Can the mousse be frozen for a few weeks, then thawed for assembly? Will it lose texture or will I need to re-whip it? I usually add Dr. Oetker Whip It stabilizer to whipped cream if I am not using/serving it within a short time.

Your wisdom greatly appreciated! Diana

Diana

Thursday 28th of April 2022

@Dahn Boquist,

Thank you so much Dahn! That is a, good point about the stabilizer, and the fat% of the other ingredients.... I will give it a small test run without it, including a few days in the freezer. Between the right texture for the GF cake (using GF Jules flour, after testing a few) and experimenting with filling, all should be solid for "go time!" I will share how it goes Memorial Day Weekend.

Dahn Boquist

Wednesday 27th of April 2022

Hi Diana, it can be frozen. There is a small change to the texture but it isn't very noticeable in my opinion. You may want to test it out and see if you would be happy with it in a wedding cake. You shouldn't need the Dr. Oetker stabilizer for this because the mascarpone and white chocolate act as a stabilizer but if you do try it, I would love to hear how it goes.

Cara

Friday 25th of February 2022

My cream cheese and choc mix ended up runny and was not stiff like yours in video, hence when folding the cream in, it was not pipeable and too soft to fill a cake. Wondering if the qty’s are correct?

Cara

Friday 25th of February 2022

@Dahn Boquist, thank you. I think my white choc mix must have been too warm then. Yes it was definitely block cream cheese. To save it, can I add more cream cheese and cream to thicken a bit?

Dahn Boquist

Friday 25th of February 2022

Make sure you use block cream cheese and not spreadable cream cheese that comes in a tub. You also need to make sure the white chocolate mixture cools to room temperature. If the mixture is even slightly warm, it will melt the cream cheese and end up runny. If the mixture turns out runny, don't add the whipped cream to it. You can chill the mixture in the fridge until it gets firm then whip it and fold in the whipped cream.

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