This white chocolate mousse cake filling is fluffy, light as air, and deliciously sweet thanks to melted white chocolate.
At its core, it’s really just whipped cream that’s stabilized with melted white chocolate.
This gives it a light as air texture that’s full of white chocolate flavor.

How to Make This White Chocolate Mousse
To make sure your mousse turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.
Step 1: Melt the White Chocolate & Heavy Cream
Add the white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl.
Heat for 60-75 second in the microwave, then let the mixture sit for a minute.
If you don’t have a microwave, you can also use a double boiler.
Stir until combined with a rubber spatula.
The white chocolate should be completely melted, and the mixture should be smooth. Set aside.

Step 2: Make the Whipped Cream
Add the heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl (see photo below).
At this stage the whipped cream should be thick and able to keep its shape.
This usually takes about 2 1/2 to 3 minutes in my stand mixer.

Step 3: Fold the Whipped Cream into the White Chocolate Mixture
Gently fold half of the whipped cream into the white chocolate cream mixture using a rubber spatula.
Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe.

Then fold in the remaining half of the whipped cream.
Be careful not to over-mix the mousse, because it will become deflated and lose its structure.
Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, then use to fill cakes, cupcakes, or even cookies.
Substitutions & Swaps
You can make the following swaps and substitutions in this recipe:
- White Chocolate – You can use white chocolate chips, baking chocolate, or good-quality white chocolate bars. Alternatively, you can also use milk or semi-sweet chocolate!
- Heavy Whipping Cream – Use heaving cream or heavy whipping cream. To make dairy free and vegan chocolate mousse cake filling use coconut cream.
- Powdered Sugar – You need a fine sugar like powdered sugar to help sweeten the whipped cream and give it a smooth consistency. I don’t recommend using granulated sugar or other types of sugar.

What Can I Make with This Mousse?
This delicious white chocolate mousse can be enjoyed with all kinds of desserts!
I love to use it to fill layer cakes, but it would also be a delicious filling with cupcakes or even ice cream cakes.
Or enjoy this mousse on its own! Top with a dollop of whipped cream and some white chocolate shavings and you have a dessert in and of itself.

Tips for Making the Best White Chocolate Mousse Cake Filling
- Chill your mixing bowl and whisk attachment in the freezer. It makes it easier and quicker to whip up the whipped cream for the mousse.
- Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
- Use good quality white chocolate! It has a huge impact on the flavor of this filling.
- Keep this mousse cake filling cold. It can lose its shape and structure if it gets too warm.

Making This Mousse Cake Filling in Advance & Storage Tips
Make this mousse in advance! Store it in the fridge in an airtight container or covered with plastic wrap for up to 2 days.
Keep any cakes or cupcakes with this filling in the fridge until they’re ready to be enjoyed.
Let Me Know What You Think
If you try this recipe, I’d love to hear what you think! Please leave a rating below and a comment to let me know your thoughts.
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White Chocolate Mousse Cake Filling

This white chocolate mousse cake filling is fluffy, light as air, and deliciously sweet thanks to melted white chocolate.
Ingredients
White Chocolate Mousse
- 1 1/3 cups good quality white chocolate chips (215g)
- 1 1/2 cups heavy cream or heavy whipping cream, cold - divided (360ml)
- 1/4 cup powdered sugar (30g)
- 1 tsp vanilla extract (4ml)
- pinch of fine salt (less than 1/8 tsp)
Instructions
White Chocolate Mousse Filling
- Add 1 1/3 cups of white chocolate chips and 1/2 cup heavy cream in a medium-sized, heat-proof bowl. Heat for 60-75 seconds in the microwave, then let the mixture sit for a minute. Stir until combined with a rubber spatula. The white chocolate should be completely melted, and the mixture should be smooth. If you don't have a microwave, you can also use a double boiler. Set aside to cool.
- Add 1 cup heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
- Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about 2 1/2 to 3 minutes in my stand mixer.
- Gently fold half of the whipped cream into the white chocolate cream mixture using a rubber spatula. At this point, the white chocolate mixture should have cooled down a bit and should still be fluid but shouldn't be hot to the touch. Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe. Fold in the remaining half of the whipped cream. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
- Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours, then use it to fill cakes, cupcakes, or even cookies.
- This mousse can be made up to 2 days in advance!
Notes
Yield
This recipe makes about 3 cups of white chocolate mousse. This recipe can be doubled if needed!
Tips for Making the Best White Chocolate Mousse Cake Filling
- Chill your mixing bowl and whisk attachment in the freezer. It makes it easier and quicker to whip up the whipped cream for the mousse.
- Use good quality white chocolate! It melts down more easily and gives the mousse a stronger flavor.
- You can use white chocolate bars, chips, or wafers to make this mousse. However, you can't use white candy melts!
- Be sure you're using heavy whipping cream. You need a high fat percentage to have it whip up properly.
- Keep an eye on your mixer as you whip up the whipped cream! If you over-mix it, it will turn into butter.
- Keep this white chocolate mousse cake filling cold. It can lose its shape and structure if it gets too warm.
Making This White Chocolate Mousse Cake Filling in Advance & Storage Tips
The white chocolate mousse can be made in advance! It can be made up to 2 days ahead of time and stored in the fridge in an airtight container or covered with plastic wrap.
Once a cake or cupcakes have been filled with this filling, keep them refrigerated.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 220Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 5gCholesterol 40mgSodium 37mgCarbohydrates 14gFiber 0gSugar 14gProtein 2g
Kathleen
Saturday 16th of September 2023
If I want to use milk instead of white chocolate, how much would I use?
Chelsweets
Monday 25th of September 2023
Hi Kathleen,
I actually have a recipe for chocolate mousse cake filling! Here's the link: https://chelsweets.com/chocolate-mousse-cake-filling/
Hope that helps, happy baking!
Kat
Sunday 20th of August 2023
Hi Chelsey,
I made this filling for the first time for a two tier cake for church (the other tier used your chocolate mousse filling).
The white chocolate mousse was the ABSOLUTE winner of the night. EVERYONE loved it.
BUT, it was a nightmare to cut and serve because the tier had 3 tall layers and the white mousse was not as firm as the chocolate mousse. I'm pretty sure I followed the instructions precisely and kept it cool until before service but it still collapsed as we cut.
Can you think of anything I could do to firm it up a bit with out altering the amazing flavor??
Chelsweets
Friday 25th of August 2023
Hi Kat,
So happy to hear everyone loved this recipe!! Other than keeping the cake fully chilled, I think the only other thing you could do is use a hot knife to cut through more easily. The only other thing I can think of would be to mix it slightly less to try to keep it more stable. I'm so sorry I don't have any other suggestions!
Roxine
Wednesday 19th of July 2023
I’m not sure what I did wrong. The first mixture of white chocolate chips and cream worked out beautifully when I mixed the remaining ingredients in my KitchenAid It also worked out beautifully just like your video. when I combined the two and folded as illustrated it started to separate. I am Wondering if the chocolate chip/heavy whipping cream should have been cooled completely? Flavor is incredible.
Chelsweets
Sunday 23rd of July 2023
I am so sorry to hear that Roxine!! It sounds like the white chocolate cream mixture might've been a tiny bit too warm, that's my best guess too!!
Diane
Thursday 15th of June 2023
Is this stable enough to top a cheesecake then a chocolate gauche on top of the mousse?
Chelsweets
Monday 26th of June 2023
Hi Diane,
It should be!! It keeps it's shape great, just make sure the ganache isn't too hot and it should work well! Hope that helps, happy baking!
Mara
Monday 2nd of January 2023
Hi Chelsey! I’m making a three-layer chocolate cake and I’m planning on using this mousse as filling. Will the mousse be sufficient enough to cover two layers of the cake? The cake will be quite small. I know you said that the recipe makes 3 cups, but I just want to be sure. (I will double it if it’s not enough.) Thanks!
Chelsweets
Sunday 8th of January 2023
Hi Mara,
The amount you need will vary based on the size of your cake layers, but as long as they're 9-inches or less, you should definitely have enough mousse for that! Hope that helps, happy baking!