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Easy Raspberry Mousse



A smooth, airy, eggless mousse filled with fresh raspberries and cream! This easy raspberry mousse is an elegant 4-ingredient dessert perfect for any occasion!

Easy 4-Ingredient Raspberry Mousse | Kitchen Cents

Are you looking for the perfect Valentine’s treat?! Or a special occasion dessert?

I’ve got your back!

This raspberry mousse is smooth, creamy, and so pretty with its beautiful pink color.  It’s a simple eggless mousse that uses gelatin to make it stable.  It only requires 5 ingredients (including the water which almost doesn’t even count) which you might already have on hand.

When you and your loves (family, friends, girlfriend, boyfriend, kids…) taste this raspberry mousse they will think you spent hours making it when really, it only takes about 15 minutes to whip up.

One of my most favorite things about this mousse is that it’s eggless.  That means… the steps to make it are more simple and you don’t have to worry about raw eggs.

If you’d like to head right over to the printable recipe, you can click HERE.

If you like this recipe you may also like these MOUSSE recipes:

Easy Strawberry Mousse made with Jello | Kitchen Cents

4 (5 if you count the water) Simple Ingredients To Make This Raspberry Mousse!

I bet you’ve guessed what 4 ingredients I use to make this pretty pink raspberry mousse but if not, here’s the breakdown.

  • raspberries (I use fresh frozen in the off-seasons and fresh, fresh when we can pick them from our patch).
  • sugar
  • gelatin
  • cream
  • water (but as you already know, I kind of don’t think this one counts in the ingredient count even though I know it really is one).

Cream, sugar, raspberries= quick, easy, and delicious raspberry mousse. <3


Bloom the Gelatin:

To make this raspberry mousse, start by softening the gelatin. 

This is done by pouring the gelatin in cold water.  The gelatin will soak up all the water.  This is called blooming the gelatin. 

It only takes a few minutes for the gelatin to be ready.  This is what it looks like after it has bloomed.

Easy 4-Ingredient Raspberry Mousse | Kitchen Cents

Make the Sweetened Berry Mixture:

While the gelatin is softening, put the raspberries, sugar and a little water in a small saucepan. 

Heat the berries and sugar until the berries begin to break down.  Depending on if you’re using fresh or fresh still frozen berries, this may take up to 5 or 6 minutes.

Easy 4-Ingredient Raspberry Mousse | Kitchen Cents

Pour the berry mixture into a blender.

I love my Blendtec!  If you haven’t checked out Blendtec blenders, do. They are amazing. I love mine!

Puree the berry mixture for about a 1 minute until the berries are smooth.

At this point you have two options: move forward with the seeds in the mixture or use a fine strainer to remove the seeds. 

This mousse will be very smooth if you remove the seeds and I highly recommend doing so.  If you’re in a hurry, you don’t have to remove the seeds but realize the texture will be different because you’ll have a couple of tablespoons of raspberry seeds in the mousse.

Once ready, pour the berry mixture back into the saucepan and add the softened gelatin to it. 

Place the saucepan back on the heat (medium to medium-high) until the gelatin is melted.   This will only take 30 seconds to a minute.  Make sure you watch it closely because it can boil over quickly.

Easy 4-Ingredient Raspberry Mousse | Kitchen Cents

Whip the Cream:

Once the mixture is done, set it aside to cool. 

The mixture needs to be below 80°F or so but not too cold that it becomes clumpy. 

Next, whip the cream.  You will want to whip it until you get stiff peaks.  That’s the stage right before it turns to butter.  Be careful not to over whip it or it will turn into butter.

PRO TIP 1: Use a very cold bowl and cold heavy cream when whipping.  This will help the cream whip faster.

Once whipped and the berry mixture has cooled, pour the berry mixture into the cream.

PRO TIP 2:  Use HEAVY whipping cream in this recipe.  Heavy whipping cream has a higher fat content compared to regular whipping cream.  The higher fat content helps you get a stiffer whip and gives this mousse more volume (it will be more stable).

Easy 4-Ingredient Raspberry Mousse | Kitchen Cents

Finish the Mousse:

Carefully fold the cream and berry mixture together.  The cream mixture will turn a beautiful pink color.   The berry mixture will begin to thicken as it cools but it should still easily fold into the thick whipped cream.

Easy 4-Ingredient Raspberry Mousse | Kitchen Cents

As the mousse cools, the gelatin will stabilize the mixture.  It doesn’t happen instantly but will, eventually, as it chills in the fridge.


You have a couple of options. 

Serve it by its self:

If you are serving this mousse by its self, you can let it set(chill in the bowl) then pipe it into your serving dishes after it’s set or you can pipe or pour the mixture into your serving dishes before it sets. 

Putting the mixture into the final serving dishes before it sets will give this mousse a more elegant, clean look.  Piping it later, you will see air bubbles on the surface.  It will still taste amazing, it just doesn’t look as pretty.  

I like to pour the mixture right into my serving dishes before it sets because it gives this raspberry mousse such a smooth look.

PRO TIP 3: If piping into serving dishes LATER, only let the raspberry mousse chill for about 30 minutes.  This will give the mousse time to become more firm but not fully set.  This will give you a more smooth finish after piping.  If piping IMMEDIATELY into serving dishes, let the raspberry mousse chill for at least an hour before serving.   This will give the mousse time to fully set.

Easy 4-Ingredient Raspberry Mousse | Kitchen Cents

Make Raspberry Eclairs:

I’ve made these amazing raspberry eclairs with this raspberry mousse as the filling. They are delicious!

You can find the full printable recipe for my raspberry eclairs HERE.

Raspberry Elcairs with homemade raspberry mousse | Kitchen Cents

Use it as frosting or filling:

This mousse is great as a frosting or filling. We love it in this Chocolate mousse Cake filled with raspberries.

Raspberry Filled Chocolate Mousse Cake | KitchenCents.com

Man, I’m so excited for you to try this.  It’s so good!

This easy raspberry mousse is smooth and creamy.  Even when I use frozen raspberries, this raspberry mousse comes out tasting like it was made from fresh, perfectly sweet raspberries.  It’s seriously fantastic!  It will make this an occasion that much more special.


Easy 4-Ingredient Raspberry Mousse | Kitchen Cents
Easy 4-Ingredient Raspberry Mousse | Kitchen Cents

Easy Raspberry Mousse

Yield: 3 1/2 cups
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 1 hour
Total Time: 1 hour 15 minutes

This pretty pink Raspberry Mousse is filled with creamy, smooth raspberry flavors and only takes 4 ingredients. A perfect treat for Valentine's Day!


  • 12 oz fresh or frozen raspberries
  • 2/3 cup sugar
  • 1/4 cup water
  • 1 1/2 cups heavy whipping cream, make sure it's really cold
  • 1 pk unflavored gelatin, (or 2 1/4 tsp) + 1/4 cup water to soften


  1. Stir gelatin into 1/4 cup cold water to soften. Set aside.
  2. In a small saucepan, add raspberries, sugar and 1/4 cup water.  Heat until berries soften and being to break down.  Puree in blender.
  3. Remove seeds using a strainer if desired. Put back into saucepan. Add softened gelatin.  Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool to room temp (between 70-80 degrees F.).
  4. In a large bowl, whip cream to stiff peaks.  This is the stage right before cream turns to butter.  Be careful not to over whip.
  5. Once berry mixture is cooled adequately, carefully fold into cream.  Pour into serving dishes or chill and pipe into serving dishes.
  6. Chill for 4-24 hours before serving.


This mousse is great on cupcakes.  Chill mousse for a couple hours before piping onto cooled cupcakes.

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OP: 1.29.18                            Updated: 1.5.20

69 thoughts on “Easy Raspberry Mousse”

  1. If I was using this as a “filling” in the middle of a chocolate cake do you think I should half the recipe, or what should I do so I don’t make too much? ( it is a 2-layer cake)

    • Hi Charis! I’d say you’re probably safe to make this up to 2 days before. Store covered in the fridge until you’re ready to serve. We’ve enjoyed this up to 4 days after I made it. Usually, it gets eaten within a day but we had a dish hiding behind a gallon of milk and when it was found post 4 days, it was gobbled up in a flash. To play it safe I’d still stick with no more than about 48 hours becuase it’s made with fresh fruit. Hope this helps. 🙂

      • Hi Tammy! I wish you could in this recipe but unfortunately, it doesn’t taste very good. I’ve tried several times. When the strawberries are cooked it changes the flavor. Stay tuned… I will be sharing an easy strawberry mousse recipe soon. Hopefully next week 🙂

  2. When publishing a recipe don’t you think it would be a good idea to give the quantities of the ingredients. I think that is pretty basic, don’t you? I gave this recipe a miss and picked another site which does give quantities

    • Hi Jennifer! I’m sorry it was a miss for you. It’s a delicious recipe! I’m glad you took the time to call me out on this. I would be incredibly stupid to think that the thousands of readers that come for my recipes wouldn’t want the actual full printable recipe, right? If you had read the post you would have found the full printable recipe using one of the golden buttons I’ve created and placed throughout this post or with the link toward the top of the post (“If you’d like to head right over to the printable recipe, you can click HERE or any of the big “Click for Recipe” buttons through this post.”). Clearly, you missed all of them, they would have taken you right to the recipe –> https://kitchencents.com/easy-raspberry-mousse/2/

      So sorry you missed ALL of them. Better luck next time.

    • Hi Lorraine!

      To the best of my knowledge here’s the conversion:

      340 g fresh or frozen raspberries
      130 g granulated sugar
      30 mL water
      350 mL heavy cream
      7-8 g unflavored gelatin (plus 60 mL cold water)

      Hope this helps. Thanks for stopping by.

  3. Hi, i have a few questions about the gelatin. Is the gelatin unflavored? And how much do you put in because the measurements are a little confusing.

    • Hi Jenna! Yes, the gelatin is unflavored. If you scroll to the bottom of the post you will find the full printable recipe. On there it shows all the exact quantities you’ll need including the 1 pack or 2 1/4 teaspoons unflavored gelatin. Thanks for stopping by. I hope this helps.

  4. I was hoping to make this for a party but one of my friends can’t eat dairy, do you think it would still work if I substituted the heavy cream for coconut cream?

    • I’m not sure. I would think that would be fine but I’ve never tried that substitution. If you try it I’d love to hear about your experience! Good luck!

  5. Hi can this mousse be frozen? Or does it ruin the texture? I really would like to make it for a party in advance .. but need to make it about 10 days ahead of time ..

    • I’ve never froze it by itself. I have frozen these raspberry eclairs –> https://kitchencents.com/raspberry-eclairs/ which uses this recipe as the filling and they come out great if left to come to room tempurature on their own (no microwave or oven). I leave them on the counter or let them thaw in the fridge. I would think it would be the same for this mousse. If you try it, I’d love to hear about your experience! Thanks for stopping by.

  6. Rachel, I just have to stop by and say that this is my absolute FAVORITE raspberry mousse recipe in the world. Every time I make it for a customer I have to double the batch so I can save half for myself to inevitably eat in one sitting with a spoon on my couch watching Food Network. I’ve used it alone for party desserts, I’ve filled cakes and cupcakes with it, no matter how I use it I get rave reviews. Thanks for such a wonderful recipe! – Ashley

  7. substituted Blackberries for Raspberries and Stevia for the sugar and it came out very good-a big hit with my diabetic friends with the reduced sugar. There are several websites that convert the amount of sugar needed to stevia or any other artificial sweetener (they even make the conversion into how many little packets of sweeteners since many of us don’t have them on hand in cannisters like we do sugar.

  8. This was such an easy recipe. I put it in to go cups then put whipped cream on top, topped it with fresh raspberries then grated dark chocolate on top. Such a refreshing dessert to make. Thank you so much for the recipe!

    • The gelatin will be clear. The raspberries will make it turn red. When the raspberry gelatin mixture is mixed with the whipped cream it will turn pink. You could add coloring but there’s no need to in this recipe.

  9. Hi Rachel and thanks for the easy raspberry mousse and buttercream recipes. I now used both – buttercream as a filling for a cake I made, and mousse to serve alone. One question on the mousse – it was runnier than I expected. Where could I have got wrong? I followed instructions and cooled for several hours before serving. I’m thinking about using the mousse as a fill for the cake next time, but need to solve the consistency issue first. Thanks much!!

    • Did the mixture become very runny after you added the raspberry gelatin mixture? If so, my guess would be that the mixture was a bit too warm OR the whipped cream wasn’t as whipped as it needed to be.

      Timing when to add the gelatin mixture is the hardest part of this recipe in my opinion. If added too early (when the mixture is slightly to warm) the warm gelatin mixture will pop the air bubbles that have been whipped into the cream. This will affect the structure of the mousse. If added to late (when the gelatin has begun to set) it can create lumps of gelatin and ruin the smoothness of the finished mousse.

      If the whipped cream has not been fully aerated (whipped to stiff peaks but not butter) it may be too loose, to begin with. If the gelatin is too warm and causes the whipped cream to deflate, it will be too warm to re-whip after adding. I wonder if you could re-whip it after it has chilled for several hours (I’ve never tried this).

      These two things are the first things I’d try. First, make sure your heavy whipping cream is whipped to stiff peaks (but not butter) then make sure the gelatin mixture is adequately cooled before adding but not going chunky. The gelatin should not feel warm to the touch but should also not be chunky.

      I hope this helps!

  10. Hi Rachel,

    This looks amazing and I’m planning to make the mousse cake for my dad’s 70th birthday. I have ~20 mouths to feed, and I’m hoping this cake will be enough? I’m a super paranoid baker, so apologies for the bazillion questions about the mousse:
    – I’m assuming this will be ok, but just want to check if I can make the raspberry puree (without the gelatin) ahead of time and freeze it to use for the mousse a few weeks later? (I’m doing a test run of the mousse next week and it would be good if I can just do the puree in one big batch)
    – You said 1.5-2 cups for the buttercream in the cake recipe, so would half this recipe be enough to fill the cake?
    – If I make the mousse the day before, when should I get it out of the fridge so it’s spreadable when assembling the cake?

    I’m so excited to see how all the fillings and cake come together!!

    • Hi Saritha,

      I love questions like these! Yes, you can make the raspberry puree ahead of time and freeze it until you’re ready to use it. I would make the whole batch, that way if you’d like to have a little extra mousse or need a little extra, you will have it already made. As far as spreadability, this mousse will be spreadable right out of the fridge. It would be very thick but not like buttercream. The finished cake needs to be refrigerated until you serve it. This cake is one of our favorites! Enjoy!

      • The test attempt of the mousse turned out beautifully! When I served it out it kept its shape, so it should be perfect for using as a filling. My only complaint is that I would have liked it to be a bit more tart, but I’m not sure if reducing the sugar would mess with how it sets?

  11. I give this 5 stars for flavor but 3 stars for “easy”… here is a hack to make it truly easy: purchase a refrigerated SEEDLESS raspberry jam, like Sunfresh (I do not work for them and this is not a paid endorsement). You can find their berry jams online. This jam is the EXACT constency you need to make this mousse. I leave it out to room temperature (it will not liquify) so you can skip directly to whipping the heavy cream. I whip the cream to very stiff (almost to butter, then mix in the room temp jam. Blend well and spoon or pipe into cups. I live in MN so if it is below 32º out I can store it on my deck for a long time and it won’t freeze solid no matter how cold it is. It will stay good as long as it is cold out, or you keep it cover in your fridge. My family looks forward to this every New Year’s Eve. I serve it in Chinet Crystal low cups that are 90z but I don’t fill them full — this is so rich you only need a little.

  12. This was divine! The only thing I did different was used raspberry flavored gelatin instead of unflavored gelatin…this eliminated the sugar addition…it was delish!

  13. Okay so i’m 15 and i just have been really getting into baking and and that kinda stuff. I made this mousse today and it took longer than I expected but tasted soooo good. I was scared I would under or over beat the heavy cream but it come out to a perfect consistency. I also made eclairs and i’m going to put the mousse in the middle so hopefully that will taste good too. But thanks for this recipe it’s amazing definitely saving it for the rest of my life.

  14. Hi Rachel!I absolutely love your recipes but I need your help!I am making my sister’s wedding cake, which will be filled with your raspberry mousse. There will be three tiers, 6″, 8″, and 10″, each with two layers of cake and one layer of mousse and frosted with buttercream. The wedding is on May 30 and located on the Puget Sound. I have made this recipe several times and it always turns out perfectly, but I can’t get it to hold up long enough to even frost.What should I do to make it stiffer? Add more gelatin? If so, how much? How much mousse would you recommend I add to each tier? Thank you!

    • Hi Emma,

      Thank you for the kind words. That is so exciting that you are making your sister’s wedding cake at the end of the month. I will do my best to help you troubleshoot and get this recipe ready for that day.

      Are you doweling the upper layers so the weight isn’t sitting on the bottom layers?

      I’ve used this mousse as a filling for a 10″ round, double layered cake with no issues. Some ideas for troubleshooting…
      Are you using very cold HEAVY whipping cream? Heavy whipping cream has a higher fat content which will help you get a more stable whip. It will be much stiffer than regular cream. You could add more gelatin but the weight of the cake might still be too much as is.
      Are you whipping the cream long enough? If the cream hasn’t fully whipped before adding the raspberry mixture, the raspberry mixture will deflate the whipped cream and make it runny or soft. It will set as it is chilled but may be softer and less airy than it could have been.
      Is the raspberry mixture too warm when you add it to the cream? If the mixture is too warm, it will deflate the cream and soften the mousse. To use this mousse as a filling, you really need it to be as stable as possible but still have it full of air so it’s light and airy. On the other hand, if you let the mixture cool too much (especially if you add additional gelatin) it may clump as you add it to the cold cream mixture.
      Are you letting the mousse set before adding as a filling? If you don’t let the mousse set before using as the filling, it may be too soft. The layer of cake on top will push the mousse out of the sides.
      If you are doing all of these things and still having an issue with it being too soft, yes, you can add additional gelatin. I would double the gelatin (2 pk to 1/2 cup water). Just be aware, increasing the gelatin will increase the likelihood for clumps as the mixture will thicken more quickly as it mixes with the cold cream.

      Another idea… when I make a heavier cake such as pound cake, but use a lighter filling like this mousse, I have had great success using a rimming technique. To do this rim the filling with a more stable frosting such as buttercream or swiss meringue buttercream. I like to have my filling 1/2 to 1 inch thick. Using a very large round piping hole (a regular piping couplet works great because it’s about 3/8 of an inch) I pipe one to 2 lines of very thick, stable frosting on the very outside rim of the cake. Then I fill the center with the mousse filling and frost the cake as normal.

      I hope this helps. Good luck!

  15. I was wondering if this mousse will make it through a
    2-3 hour car ride if it is placed in a cooler bag with ice.

    • Hi Liam! Yes, I believe this raspberry mousse will be fine on your car ride if you keep it cool and packed in ice. Make sure it’s fully set before traveling though.

  16. Hi there! I’m interested in using this in my red raspberry cake with cream cheese frosting but adding white chocolate to the mousse (potentially replacing the raspberries with that). Any recommendations on measurements or meathods? The consistency of your mousse is promising where other mousses have failed!

    • I’m sorry, I’ve never added white chocolate to this mousse so I’m not sure how that will change the texture… I’m guessing it will though. If you try it, I’d love to hear about it! Good luck.

  17. Hi Rachel,
    I would love to use this as a top layer on a baked cheesecake. Can it be made on one day and then spread on the cheesecake the following day?
    I’m not sure if this would ruin the airy texture of the mousse.
    Cheesecakes are a long process, time-wise, and I am trying not to add an extra day of refrigeration!

    • So sorry for the delay in my response. Short answer, yes you can make a day before and add it to the cheesecake the following day. Long answer, this mousse holds up quite well as long as it stays cool. It has gelatin in it which stabilizes it even when its at room temperature. This will be a beautiful and delicious layer on top of your cheesecake. I hope it turned out beautifully.

    • Hi Courtney. I’ve never tried with blueberries. I’ve tried with strawberries which was a no go for me because strawberries loss their tartness when cooked and their flavor profile changes significantly. Blueberries become more flavorful but also increase in sweetness when cooked. They might be really good or not so good. If you try this I’d love to hear about it.

  18. I used this Raspberry Mousse recipe to doctor up a store-bought pre-baked and frosted white cake.
    I doubled the Raspberry Mousse recipe but before adding the whipped cream, I put half of the raspberry mixture to set up in the fridge to use for a drizzle on top of the white cake. The other half I continued with the recipe and made the “Raspberry Mousse” as stated in your recipe.

    To assemble I spread the Raspberry Mousse layer on top of the frosted cake (I had scraped off a little of the frosting) and then we drizzled the raspberry mixture on top of it all and topped with a little dollop of whipped cream. (The Raspberry mixture that I put in the fridge was really set up, so I microwaved it for a few seconds and stirred it before drizzling it on top of the Raspberry Mousse).

    The raspberry mousse was delicious, thanks for the recipe!!! I’ll try your chocolate cake recipe with it next time, also I was thinking of a lemon cake with the raspberry mousse as a layer. Do you have a good homemade lemon cake recipe??

    Thanks again for the recipe!!!


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