Place the mixing bowl and whisk attachment from your stand mixer in the freezer for about 15 minutes. A well-chilled bowl helps the cream whip quickly and gives the mousse better structure.

Add the softened cream cheese and confectioners’ sugar to the cold bowl. Beat on medium-high until completely smooth and no lumps remain.

With the mixer running, slowly pour in the heavy cream, then add the vanilla and salt. Continue whipping, pausing to scrape down the bowl, until the mixture reaches stiff peaks that stand upright when lifted.

In a separate clean bowl, add the egg whites. Beat until they also reach stiff peaks.

Gently fold the whipped egg whites into the cream mixture, taking your time so the mousse stays light and airy.

Refrigerate for 1 to 2 hours before serving. This brief chill time helps the mixture firm slightly and allows the flavors to settle.