Description
This Strawberry Mousse Cake Filling is a light and airy dessert filling made with whipped cream, good-quality white chocolate, and freeze-dried strawberry powder. Perfect for adding a fruity, creamy layer to cakes or cupcakes, this mousse can be made ahead and chilled for a smooth, vibrant filling that holds its shape well.
Ingredients
Scale
Strawberry Mousse
- 1 cup good quality white chocolate chips (180g)
- 1 1/3 cups heavy cream or heavy whipping cream, cold – divided (320g)
- 1/2 cup freeze dried strawberry powder (56g)
- 1/4 cup powdered sugar (30g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- Pinch fine salt (less than 1/8 tsp)
- Red gel food coloring – optional
Instructions
- Prepare the White Chocolate Mixture: Add 1 cup white chocolate chips and 1/3 cup heavy cream into a medium-sized, heat-proof bowl. Microwave for 45-60 seconds, then let sit for one minute. Stir with a rubber spatula until completely melted and smooth. Alternatively, use a double boiler to melt if no microwave is available.
- Whip the Strawberry Cream: In a large bowl or stand mixer bowl fitted with a whisk attachment, combine 1 cup heavy cream, 1/2 cup freeze-dried strawberry powder, 1/4 cup powdered sugar, 1 tsp vanilla extract, and a pinch of salt. Add a drop of red gel food coloring if desired. Mix on medium-high speed until the cream thickens and holds texture around the bowl edge, about 1-2 minutes.
- Fold Ingredients Together: Gently fold half of the whipped strawberry cream into the white chocolate mixture using a rubber spatula, using a gentle swooping motion to incorporate. Fold in the remaining whipped cream carefully to avoid deflating the mousse.
- Chill the Mousse: Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours. Keep refrigerated until ready to use to maintain structure.
Notes
- This recipe yields about 3 cups of strawberry mousse and can be doubled if needed.
- Chill your mixing bowl and whisk attachment beforehand to help whip the cream efficiently.
- Use good-quality white chocolate for best flavor and smooth melting; white candy melts are not suitable.
- Heavy whipping cream with a high fat percentage is necessary to achieve the correct whipped texture.
- Do not overmix the whipped cream as it can turn into butter.
- Keep the mousse cold to retain its shape; warm mousse will lose structure.
- If using the mousse as cake filling, pipe a buttercream ring around the cake edge to contain the mousse.
- The mousse can be made 1-2 days ahead and stored covered in the refrigerator.
- Once filled in cakes or cupcakes, keep refrigerated until serving.
Nutrition
- Serving Size: 1/2 cup (about 120g)
- Calories: 290
- Sugar: 28g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg
