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An easy, airy, strawberry mousse recipe that requires just 4 ingredients. The perfect light dessert that can also double as a stabilized strawberry whipped frosting!
We love strawberry mousse. I mean, seriously love it especially when it only takes 4 ingredients and is super easy to make.
This strawberry mousse recipe is a light, airy, creamy dessert that can be made in all different flavors but strawberry is one of our favorites. If you like mousses as much as us, you’ve gotta check out these other recipes:
- EASY 3-INGREDIENT CHOCOLATE MOUSSE – eggless and whips up in less than 5 minutes!
- RASPBERRY MOUSSE – eggless and made with fresh raspberries.
- RASPBERRY CHOCOLATE MOUSSE CAKE – sooooo good!
- MINT MOUSSE – easy, unique and perfect with a chocolate cup.
EASY AS 1-2-3-4!
This strawberry mousse recipe is so easy and tastes amazing. It only takes 4 ingredients and 4 simple steps to make.
INGREDIENTS NEEDED TO MAKE THIS STRAWBERRY MOUSSE RECIPE:
- Powdered sugar
- Heavy cream
- Strawberry Jello Mix (in the box)
- Water (and a few ice cubes)
HOW TO MAKE STRAWBERRY MOUSSE:
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don’t let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled and is slightly warm to the touch, slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm and 2-4 ice cubes to it to help cool but make sure it doesn’t cool too much and become jelly. This will cause your mousse to have clumps in it.)
- Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.
HOW MUCH DOES HOMEMADE STRAWBERRY MOUSSE COST TO MAKE?
This strawberry mousse is easy to make and inexpensive! It whips up fairly quickly when following the 4 easy steps above. This mousse recipe yields about 4 to 4 1/2 cups which I’d say is 6-8 servings and can be used as a whipped frosting for cakes, cupcakes or enjoyed all by itself.
Prices for supplies may vary depending on the location and store you purchase groceries from. I try to shop bulk food stores, use coupons, watch ads and shop sales (like case lot), buy supplies in bulk to save money in the long run, and use homegrown produce and herbs when available. These are a great way to stay within my grocery budget without sacrificing flavor or nutrition.
Here’s a breakdown of how much this delicious mousse recipe cost me to make:
- Powdered sugar – $0.25
- Heavy cream – $2.54
- Strawberry jello mix (small box) – $0.50
- Water & ice cubes – FREE
This recipe only cost me $3.29 to make. That’s only about 65¢ per 1/2 cup serving. With 4 simple ingredients, 4 easy steps, and an inexpensive price tag, this strawberry mousse is a fun, easy way to add a touch of elegance to any night of the week.
CAN I USE STRAWBERRY MOUSSE AS FROSTING?
YES, this mousse recipe can double as a whipped, light frosting for cakes and cupcakes.
With wonderful characteristics such as sweet but not too sweet, light, airy, beautifully colored, and can be ready for frosting in less than an hour (you’ll want to make sure you allow it to chill and set before frosting a cake or cupcakes) this strawberry mousse recipe is a fantastic choose to use as a frosting.
If you’re a lover of strawberry shortcake, imagine this strawberry mousse inside this amazing Strawberry Shortcake recipe from my friend over at Sweet Spicy Kitchen! YUM!!!
LOOKING FOR THE FULL PRINTABLE RECIPE?
I hope you enjoy this light delicious mousse recipe as much as we have! Here’s the full printable recipe.
Yield: about 4 1/2 cups
Prep Time: 10 minutes
Cook Time: 2 minutes
Chill Time: 1 hour
Total Time: 1 hour 12 minutes
An easy, airy, strawberry mousse recipe that only requires 4 ingredients. The perfect light dessert that can also double as a stabilized strawberry whipped frosting!
Ingredients
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 3oz box of strawberry jello mix, just the powder
- 1/2 cup hot/boiling water, plus 2-4 ice cubes if desired to cool quicker
Instructions
- Dissolve jello mix in hot/boiling water. Set aside to cool. Don't let it get chunky though.
- Whip heavy cream and powdered sugar together until medium peaks form.
- Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn't cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
- Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.
Notes
This recipe can be used as a light airy whipped frosting on cakes or cupcakes. The gelatin in the jello mix offers stability to the cream. If using as a frosting, allow mousse mixture to chill and set in the fridge for at least an hour. This will allow the gelatin to set so you get beautiful pipping tracks when using a pipping tip.
O.P. 7.1.19 Updated: 3.6.21
FAQs
A mousse is a sweet or savory dish that is whipped until it's light and foamy and served cold. This recipe is light but rich because it uses heavy whipping cream as the base mixed with pureed strawberries and a touch of sugar.
What are the three basic elements of a mousse? ›
Mousse is a light and airy dessert made with eggs, sugar, heavy cream, and flavoring. All mousses have four basic components: aerated egg yolks, whipped egg whites, whipped cream, and a flavoring base.
What are two components in a mousse? ›
To take a step back, mousses generally comprise four components – the base, the egg foam, a setting agent and whipped cream. Bases are the flavour element to the mousse and can be fruit purees, custards or ganache.
What makes mousse thick? ›
WHAT MAKES MOUSSE THICK? Including additional egg yolks gently heated with heavy cream (called a liaison) or adding butter or corn starch can thicken mousse to a more pudding-like consistency. You can also add more chocolate or more whipped egg whites to help thicken.
What is traditional mousse made from? ›
Mousse is the stuff of dessert dreams: incredibly light and also ridiculously rich. At its most basic, mousse is made by folding aerators into a base. These aerators can be whipped cream, meringue (egg whites + sugar), pâte à bombe (whole eggs and/or egg yolks + sugar), or a combination.
Is mousse just whipped pudding? ›
Mousse is made by folding beaten egg whites or whipped cream into a cold milk and sugar base. Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen.
What makes a good mousse? ›
Whipping cream is the soul of a rich and creamy mousse. While making whipped cream may sound like a cakewalk, it's important to not carried away and over whisk the cream. It's only a matter of seconds and your cream could go from creamy and smooth to grainy and broken!
What is very crucial when making a mousse? ›
Step 2: Incorporating air. This is probably the most crucial step and it's what really defines the consistency of your mousse: adding air bubbles into the mouse. There are roughly two ways to do so: Whisk an ingredient that's good at holding onto air itself, such as heavy cream or eggs.
How is a Bavarian cream different from a fruit based mousse? ›
Bavarian creams differ from mousses in that they are usually made by thickening a custard sauce with gelatin, then folding in whipped cream (not whipped egg whites). Mousses can be served “standalone” in a dessert cup or used as filling for cakes and Charlottes.
Why does mousse have eggs? ›
It's just not possible to replicate the fluffy-yet-creamy texture with anything other than eggs whipped into a foam. Those “no egg” recipes will either be too dense, taste like whipped cream, or have a weird jelly-like texture.
Traditionally, pudding gets its thick consistency from being cooked (which activates the cornstarch), while mousse is not cooked. Texture: Because these two creamy desserts use different methods of thickening, the texture also varies. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.
What can I add to mousse to make it thicker? ›
Try adding a small amount of cornstarch to a little water, and add it to the mousse a little at a time and see how it thickens the texture. You can also beat some egg yolks in a separate bowl over low heat until they increase in volume and slowly add them to the mousse mixture.
Why is my mousse so soupy? ›
The first could be that you over or under-whisked your whipped cream. The most important part of a mouse is the creamy, soft texture and the best way to maintain that texture is to ensure that your ingredients are mixed well enough that they are firm but not overly soft.
Do you need gelatin for mousse? ›
If the air collapses out of the cream and eggs, the mousse loses its unique structure and much of its desirability. One of the best ways to prevent the mousse from completely deflating is by adding a bit of powdered gelatin into the mix.
Is mousse the same as whipped cream? ›
A mousse is whipped cream and whipped egg whites. It can be sweet or savory like salmon mousse. Meringue is just whipped egg whites and sugar. Custard always uses a cooked mixture of eggs and milk or cream.
What is mousse filling made of? ›
Traditionally, mousses are made with eggs, sugar, and flavoring, although many recipes also use heavy cream. For a fruit "mousse" I make stabilized whipped cream (using Dr. Oetker's Whip-It) and fold in a fruit puree. Baby food fruit can be subbed for the fruit puree.
Does strawberry mousse contain egg? ›
A no-cook Strawberry Mousse recipe made with only three ingredients – strawberry, cream and sugar. The recipe is egg free, quick, super delish and makes for a gorgeous looking dessert.
What is the difference between mousse and dessert? ›
Mousse is set apart from other look-alike desserts by its texture, which is light and airy. This is achieved with whipped egg whites, which hold trapped air bubbles and have lots of volume. (Just like when making meringue.) Mousse can also be made by beating heavy cream to create air-filled whipped cream.
