Orange Creamsicle Mousse
Orange juice concentrate, cream, mascarpone cheese, and vanilla extract whip together into an easy, silky Creamsicle mousse.
Serves8
Prep20 minutes to 25 minutes
Anyone else remember Orange Julius? The frothy, creamy orange drink (so good I love to make a copycat Orange Julius at home) was one of my favorites and often a treat from my parents after doctor’s appointments.
So it makes sense that when all my friends opted for chocolate fudge Popsicles or Firecrackers, my choice was always Creamsicles. I’ve channeled this love into a silky-smooth mousse that’s full of bright orange flavor due to one secret ingredient: frozen orange juice concentrate.
Here’s how to make this winner of a dessert with just five ingredients.
Ingredients You’ll Need for Orange Creamsicle Mousse
- Heavy cream: Cold heavy cream whips up and gives the mousse and topping their extra-creamy consistency.
- Mascarpone cheese: Mascarpone cheese is my
dessert secret weapon
- Sugar: Granulated white sugar sweetens the mousse.
- Frozen orange juice concentrate: Frozen OJ concentrate gives fresh orange flavor and tartness to the mousse. Thaw it in the refrigerator before using.
- Vanilla extract: No Creamsicle dessert is complete without vanilla extract, and the mousse uses a full tablespoon.
- Vanilla wafer cookies and orange zest: You can garnish the mousses with crushed vanilla wafer cookies for some crunch and some fresh orange zest for some color and punch of orange flavor, but these are purely optional.
How to Make Orange Creamsicle Mousse
- Make the whipped topping. Beat cold heavy cream, mascarpone cheese, and sugar together until it forms soft peaks.
- Mix the mousse base. Beat the rest of the mascarpone cheese, sugar, orange juice concentrate, vanilla, and salt together until smooth.
- Beat in the cream. Add the rest of the heavy cream to the mousse base and continue to beat until medium-stiff peaks form. Because there is mascarpone cheese in the mixture, it is much harder to over-beat.
- Assemble in glasses. Divide the mousse between 8 glasses and top with the whipped cream. Refrigerate for at least 2 hours before serving. Garnish with vanilla wafers and orange zest if desired.
Make sure to start with cold heavy cream and mascarpone cheese, as those will be the easiest to whip up into a silky, dreamy texture. If you’re using vanilla wafers, don’t sprinkle them on until you’re ready to eat, as they’ll get soggy if they sit too long on the whipped topping. These orange Creamsicle mousses make for great party or dinner party desserts, as there’s no baking required and they can be assembled up to a day ahead.
Other Creamy Mousse Recipes
Orange Creamsicle Mousse Recipe
Orange juice concentrate, cream, mascarpone cheese, and vanilla extract whip together into an easy, silky Creamsicle mousse.
Prep time 20 minutes to 25 minutes
Serves 8
Nutritional Info
Ingredients
- 1 1/2 cups
cold heavy cream, divided
- 8 ounces
cold mascarpone cheese, divided
- 3/4 cup
plus 2 tablespoons granulated sugar, divided
- 1 cup
thawed frozen orange juice concentrate
- 1 tablespoon
vanilla extract
- 1/4 teaspoon
kosher salt
Crushed vanilla wafer cookies, for garnish (optional)
Finely grated orange zest, for garnish (optional)
Instructions
Place 1/2 cup of the cold heavy cream, 2 ounces of the cold mascarpone cheese (about 1/4 cup), and 2 tablespoons of the granulated sugar in the bowl of a stand mixer (or medium bowl if using an electric hand mixer or making by hand). Beat with the whisk attachment on medium speed until soft peaks form, 2 to 3 1/2 minutes. Transfer to another bowl (or leave in the bowl if using a hand mixer or making by hand).
Place the remaining 6 ounces cold mascarpone cheese (generous 3/4 cup), remaining 3/4 cup granulated sugar, 1 cup thawed frozen orange juice concentrate, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt in the now-empty bowl (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium speed until smooth and the sugar is dissolved, about 1 1/2 minutes. Scrape down the sides of the bowl with a flexible spatula.
Add the remaining 1 cup cold heavy cream and beat on medium speed until medium peaks form, 2 1/2 minutes. Divide the mixture between 8 (at least 6-ounce) glasses, jars, or ramekins (2/3 cup per glass): Spoon it in or transfer the filling into a large zip-top bag, snip off one bottom corner, and pipe it in. Smooth out the tops with the back of a small spoon.
Dollop the whipped cream over the filling (2 generous tablespoons per glass). Refrigerate for at least 2 hours or up to overnight. Garnish with crushed vanilla wafer cookie crumbs and finely grated orange zest if desired before serving.
Recipe Notes
Make ahead: The orange mousses can be made, covered, and refrigerated up to 1 day ahead.
Storage: Leftovers can be covered and refrigerated for up to 4 days.