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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.
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!
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
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!):
- 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.
- 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.
- 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!
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 our white chocolate 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 filling, then eat it by the spoonful afterward. Or let kiddos decorate their favorite cookies with extra mousse!
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!
More Chilled or Frozen Desserts
- Butterscotch Tart
- Raspberry White Chocolate Mousse
- Pumpkin Mousse
- Chocolate Wafer Ice Box Cake
- 31 Cool Summer Dessert Ideas
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More Recipes 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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White Chocolate Mousse for Cake
If you make this recipe, please leave a star rating and comment.
Ingredients
- 7 ounces white chocolate, finely chopped
- 1-⅓ cups heavy cream, divided (10.7 fluid ounces)
- 4 ounces cream cheese, softened
- ¼ teaspoon vanilla
Instructions
- 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).
- Let the chocolate mixture come to room temperature.
- Add the cream cheese to a mixing bowl and beat until creamy and smooth. Beat in the vanilla and the cooled white chocolate mixture.
- In a separate bowl, whip the remaining 1 cup of cream until stiff peaks form.
- Fold the whipped cream into the white chocolate mixture.
- Use the mousse for a cake filling, fruit dip, or fill dessert cups and serve as a creamy mousse dessert.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Could I make the mouse a day before or it will deflate when I assemble the cake? I have the exact same question about the white chocolate ganache that goes with white chocolate cake? Will the ganache be to hard the next day when assembled the cake? Hope all this makes sense lol
Yes, you can make the mousse a day in advance, as well as the ganache. The ganache will firm up but you can zap it in the microwave for a couple of seconds.
Hello! Can I add freeze dried strawberry powder to this?
Yes, strawberry powder will work great. You can add it in step 1 or in step 4 when you whip the cream. Thanks for the question.
Using this recipe to fill a cake for my little cousin’s birthday party tomorrow! i’m excited to use your recipe and i’m hoping it turns out well! ?
That’s wonderful! I hope your little cousin has a fantastic birthday party.
Will the frosting hold if I add white chocolate shaving/curls all over the cake
Yes, that will work fine.
Is it possible to cover the cake with this mousse?
Yes but it doesn’t have the same consistency as buttercream.
Do this recipe and the white chocolate mousse in your raspberry white chocolate mousse recipe hold up about the same for cakes? I’m only curious as I want to do a raspberry & white choc. mousse filling for a cake and I also have a good amount of powdered gelatin I’d like to get rid of. Also should I cut the recipe a bit for use in a 2 layer 8″ cake? Sorry, lot of questions but I appreciate any assistance!
Yes. The raspberry mousse an dthis white chocolate mousse both do very well in cakes. I would just make a full batch. If you tort the cake layers (cut them in half horizontally), then you will have more room for filling
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
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.
Does it work with regular chocolate
You need to use a different ratio for dark chocolate. Here is a recipe using dark chocolate.
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!
Thanks for the comment. Happy birthday to your son!!
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
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.
@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.
Great, I look forward to hearing how it goes. Thanks Diana.