Description
A creamy, pillowy, and light cream cheese mousse with just a few basic ingredients. Easy to make and perfect for eating as is or for layering in trifles and parfaits.
Ingredients
- 1 8-ounce block cream cheese, room temperature
- 1/4 cup sour cream
- Small pinch of salt
- 3/4 cup powdered sugar
- 1 cup heavy cream
Instructions
- Using a hand or stand mixer, beat the sour cream and cream cheese together until fully combined. Toss in the salt and then add powdered sugar a little at a time, mixing on low speed, until smooth.
- In a second, clean bowl using the whisk attachment for your mixer, add the heavy cream and mix on medium speed until foamy, then switch to high speed and whip just until stiff peaks form.
- Use a nonstick spatula gently fold the whipped cream into the cream cheese mixture. Refrigerate until ready to serve.
Notes
Recommended Equipment: Kitchenaid Stand Mixer, Nonstick Spatula Set, Old fashioned ice cream dishes
Putting the bowl and whisk attachment into the freezer prior to whipping the heavy cream will help with achieving the maximum volume.
Serve mousse plain or with fresh fruit. You can also use it to layer into your trifles or parfaits. Top with sprinkles, chocolate shavings, or buttered graham cracker crumbs for some extra flavor.
- Prep Time: 10 mins
- Category: Dessert
- Method: No Bake/No Cook