Strawberry Mousse Cake Filling
This strawberry mousse cake filling is so fluffy and full of strawberry flavor! It's perfect for filling cakes, cupcakes, and even macarons.
Servings: 3 cups
Calories: 771kcal
Ingredients
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
Tools and Equipment Needed
Instructions
Strawberry Mousse Cake Filling
- Make the strawberry mousse first so it has time to chill. Or better yet, make this mousse in advance! It can be made 1-2 days ahead of time.
- Add 1 cup white chocolate chips and 1/3 cup heavy cream in a medium-sized, heat-proof bowl. Microwave for 45-60 seconds, 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.
- Add 1 cup of heavy cream, 1/2 cup freeze-dried strawberry powder, 1/4 cup powdered sugar, 1 tsp vanilla extract, and a pinch of fine salt into a large bowl or the bowl of a stand mixer fitted with a whisk attachment. If desired, add a small drop of red gel food coloring to give this mousse a more vibrant color.
- Mix on a medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edge of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about a minute or two in my stand mixer.
- Gently fold half of the strawberry whipped cream into the white chocolate 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. Fold in the remaining strawberry 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. Make sure you keep the mousse chilled until right before you fill the cake because it can also lose its shape if it gets warm.
Video
Notes
This recipe makes about 3 cups of strawberry mousse. This recipe can be doubled if needed!
Tips for Making the Best Strawberry 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 strawberry whipped cream! If you over-mix it, it will turn into butter.
- Keep this strawberry mousse cake filling cold. It can lose its shape and structure if it gets too warm.
- If you add this to a cake, make sure you pipe a ring of buttercream frosting around the edge of the cake layer. This will help keep the softer cake filling in place.
Making This Strawberry Mousse Cake Filling in Advance & Storage Tips
The strawberry 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
Serving: 1 | Calories: 771kcal | Carbohydrates: 55g | Protein: 7g | Fat: 60g | Saturated Fat: 37g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 127mg | Fiber: 2g | Sugar: 51g