2 Ingredient Vanilla Mousse (aka Whipped Pudding) (2024)

FAQs

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.

Pudding is meant to be thick, soft, and silky, and is, therefore, a lot less airy than mousse. This difference in texture lies in preparation. Pudding requires heat to come together with the right consistency, whereas mousse simply needs to be whipped together.

Bavarian Cream is made from a Crème Anglaise base (milk, vanilla, egg yolks and sugar), thickened with Gelatine and lightened with Whipped Cream. Pastry Cream (or Crème Pâtissière) is relatively similar to a Crème Anglaise but is thickened on the stove with Cornstarch (or sometimes flour).

A simple yet elegant dessert. While it uses only a few ingredients, chocolate, eggs, butter, vanilla, and heavy cream, its chocolate flavor is rich and its texture is silky smooth and airy, almost foamy. And foamy is an apt description as "mousse" is French for 'froth' or 'foam'.

In terms of taste and consistency, a combination of half-and-half and butter is one of the best substitutes for heavy whipping cream—it tastes just like the real thing. As its name suggests, half-and-half is made up of half whole milk and half cream, and its fat content is typically between 10.5% and 18%.

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.

Four basic components 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.

The whipped cream and egg whites also provide fat and protein, which give the mousse its rich and smooth mouthfeel. Additionally, the use of high-quality chocolate can contribute to the creaminess of the mousse, as the cocoa butter in the chocolate can help to create a smooth and silky texture.

Baked, steamed, and boiled puddings

These puddings are baked, steamed, or boiled. Depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert.

Bavarian cream involves milk, eggs, sugar, and often vanilla extract, the same as Boston cream. But then the two ingredient lists diverge: Bavarian cream includes heavy cream and gelatin, while Boston cream involves cornstarch.

What is Boston cream filling made of? ›

Boston cream pie filling is traditionally made with vanilla pastry cream that tastes similar to a custard or a pudding. It's made with milk, eggs, butter, and vanilla and uses cornstarch to stabilize the mixture. It's cooked on the stove in a pan and is an easy recipe to make.

Custard Isn't as Thick as Bavarian Cream

The texture of custard is thick and creamy but still pourable when warm. As it cools, it firms up but remains silky smooth. Bavarian cream recipes create an even thicker consistency, thanks to the addition of gelatin and whipped cream.

Vanilla mousse is a fluffy mixture of vanilla custard and whipped cream topped with fresh fruit, more whipped cream, or white chocolate shavings. Make the vanilla custard yourself or save time and use instant vanilla pudding mix for a quick dessert.

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.

Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla.

Dairy-based mousses are usually made with whipped Cream (called crème. A dessert mousse is a light, airy concoction that whips air bubbles into a cream or custard. The most common type of Mousse is chocolate — it can be made with white chocolate, milk chocolate, or dark chocolate.

Heavy Cream – Heaving cream or heavy whipping cream can be used. 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.

mousse, savoury or sweet dish with the consistency of a dense foam, composed of a puréed chief ingredient mixed with stiffly beaten egg whites, whipped cream, or both. Mousses are almost always cold dishes, and sweet mousses are sometimes served frozen.