Light Condensed Milk Mousse
A dreamy, airy mousse that comes together in just 10 minutes with zero cooking. Perfect for filling cakes, tarts, or layered desserts, it delivers a cloud-like texture that's both rich and surprisingly light. Your go-to no-bake cream filling for any occasion!
🛒 Ingredients
1 servings
- 200 ml heavy whipping cream (at least 30% fat), well chilled
- 1 can sweetened condensed milk (14 oz / 395 g)
- 3 egg whites
- 1 tsp pure vanilla extract
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Directions
- 1
Chill your mixing bowl and beaters in the fridge for 15 minutes before starting.
- 2
Beat the egg whites with a pinch of salt until stiff, glossy peaks form.
- 3
In the chilled bowl, whip the heavy cream until firm and fluffy.
- 4
Fold the condensed milk and vanilla extract into the whipped cream using a spatula.
- 5
Gently fold in the egg whites in three additions, using upward strokes to keep the mousse airy.
- 6
Refrigerate for at least 30 minutes before using as a filling or topping.
💡 Chef's Tip
Add lemon or orange zest for a fresh citrus note. This mousse keeps well for up to 48 hours in the fridge in an airtight container.
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