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+ servings

Light and Easy French Vanilla Mousse

Sandi Gaertner
A creamy light French vanilla mousse recipe that is made without gelatin.
4.59 from 51 votes
Prep Time 10 mins
Chill Time 2 hrs
Total Time 2 hrs 10 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 4 people
Calories 334 kcal


  • 1 ½ cups whipping cream * see note
  • 1 vanilla bean scraped so you get the seeds only
  • 3 tablespoons powdered sugar


  • Pour the whipping cream into a bowl. Use an electric mixer on high speed to beat the whipping cream until stiff peaks form. This should take 2-3 minutes.
  • Add the powdered sugar and vanilla beans. Mix on low speed for 10-15 seconds to blend.
  • Put into a container and chill for 2 hours.
  • Remove from the refrigerator and either spoon the mousse into glassware, or you can make it fancy and use a frosting piping bag to pipe the mousse into the glassware.


  1. If you don't have a vanilla bean, use 1 teaspoon vanilla extract.
  2. Heavy cream and whipping cream are very similar but heavy cream has a slightly higher fat content. I recommend using whipping cream for this recipe.
  3. If your mousse turns out runny, you probably didn't whip the whipping cream long enough. Be sure the peaks are stiff before adding the vanilla and powdered sugar.
  4. Store in an air-tight container in the refrigerator. This mousse will keep fresh up to 3 days in the refrigerator.


Serving: 1gCalories: 334kcalCarbohydrates: 9gProtein: 2gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 122mgSodium: 34mgPotassium: 67mgSugar: 6gVitamin A: 1312IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Keyword vanilla bean mousse, vanilla mousse
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