Crème Mousseline is a buttercream made of pastry cream and whipped butter. Use it to frost cakes and cupcakes or for European style tortes and pastries.

egg yolks granulated sugar cornstarch sea salt whole milk salted butter vanilla bean paste unsalted butter


STEP 1: Whisk together the egg yolks, sugar, cornstarch and salt aggressively until smooth. In a saucepan, heat milk until it comes to a simmer.

STEP 2: Stream half of the milk into the egg mixture while whisking. Dump the whole mixture back in saucepan and cook while whisking as it thickens.

STEP 3: Whisk aggressively for a minute after it begins to stick to the pan. Remove from heat and pour into a bowl with butter and vanilla.

STEP 4: Allow the heated pastry cream to melt the butter and gently whisk until smooth. Cover and allow to cool to room temperature.

STEP 5: Whisk the butter in the bowl of a stand mixer on full speed for 5 min. Lower to medium-low and add the cooled pastry cream in 4 increments.

STEP 6: Add flavors you want and mix. Use immediately to frost cakes/cupcakes or refrigerate and bring to room temperature when needed.

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