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Easy Raspberry Mousse

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Easy Raspberry Mousse – A smooth airy eggless mousse filled with fresh raspberries and cream! An elegant 4-ingredient dessert for Valentine’s Day!

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!

Ingredients

  • 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

Instructions

  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.

Notes

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

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© Rachel

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

Mini Valentine's Raspberry Mousse Brownie Cups | Kitchen Cents

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Reader Interactions

Comments

  1. Rachel says

    Thanks so much for the sweet comment! I loved hearing about your experience. This is our go-to for birthday cakes for the men in our family.

  2. Kathy says

    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!!!

  3. Rachel says

    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.

  4. Rachel says

    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.

  6. Leslie says

    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!

  9. Rachel says

    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.

  10. Chelsea Burke says

    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!

  11. Rachel says

    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.

  12. Liam says

    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.

  13. Rachel says

    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!

  14. Emma C Davis says

    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!

  16. Isabel says

    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.

  18. Linda Brodowski says

    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!

  19. Rachel says

    Hi there. Thanks for stopping by. This sounds awesome! I’ll have to try making this recipe with a seedless jam next time. Thanks for sharing.

  20. G. Eaton says

    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.

  22. gina says

    hi!
    i’ve been unsuccessful in getting my hands on gelatin, can i simply use jello in its place and how would i do so?

    TIA

    G

  23. Saritha says

    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?

  24. Rachel says

    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!

  25. Saritha says

    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!!

  26. Rachel says

    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!

  27. Rachel says

    Thanks, Kelsey! Blog comments are like a nice slice of banana nut bread, it’s delicious and every once in a while you get a big nut. Have an awesome day!

  28. babyface says

    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!!

  29. Kelsey C says

    I was literally JUST talking with my besties about how I couldn’t have a baking blog because I just don’t have the patience to deal with dumb*** comments, and then 2 minutes later I came across this. I am DYING laughing and 1000% support this response ?

  31. Kim says

    Hi, I was wondering how many gelatin sheets I should use in place of the gelatin power? Thanks for sharing.

  32. Rachel says

    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.

  34. Rachel says

    Hi Maria! We love strawberry mousse too but for this recipe I would stick with raspberries. I’ve tried this recipe with strawberries and the flavor is blah… not good. Because the berries are cooked, the fresh strawberry flavor is lost. Save yourself the time and try this easy strawberry mousse recipe instead–> https://kitchencents.com/easy-strawberry-mousse/

  36. Rachel says

    Awe! Thanks, Dunia. I’m glad you like the recipe. It’s one of my favorites for sure. We love it by itself or on cake or cupcakes.

  37. Dunia says

    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!

  39. Rachel says

    I’ve never tried it and I believe it will make the raspberry mousse too sweet. If you try it I’d love to hear about your experience.

  40. Michael Prus says

    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.

  45. Ashley Buck says

    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

  46. Rachel says

    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.

  47. Rachel says

    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!

  48. Naomi says

    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 ..

  49. Evelyn says

    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?

  55. Rachel says

    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.

  56. Jenna says

    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.

  57. Rachel says

    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.

  58. Lorraine Fenwick says

    Hi don’t suppose u could give me The ingredients in metric please ? Thank you

  59. Rachel says

    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.

  60. Jennifer says

    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

  61. Rachel says

    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 🙂

  63. Rachel says

    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. 🙂

  65. Rachel says

    Hi, Junipper! My girls love this raspberry mousse and it’s an added bonus with how easy it is to make. Thanks for stopping by!

  67. Rachel says

    Hi Brooklyn! Yes, you can use this as a filling for a cake. If you don’t want extra you can halve the recipe or you can make a full batch, enjoy the leftover or use on the top of the cake (as a decorative touch). We love this raspberry mousse in this raspberry filled chocolate mousse cake (link at the end of this comment)! I would let the raspberry mousse chill and set for 30-min or so before using it as a filling though. This will give it time to stabilize. https://kitchencents.com/raspberry-filled-chocolate-mousse-cake-with-chocolate-ganache/

  68. Brooklyn says

    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)

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