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4 cups
Easy
Published 2007
Mousseline is one of the best fillings for a cake and surprisingly underrated. It is also easy to flavor with thick fruit purees, nut pralines, spirits, coffee, chocolate, and vanilla.
In a bowl, combine the pastry cream and butter. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed for about 10 minutes, or until all the butter is incorporated and the mixture is light and fluffy.
Mousseline can be stored in a cool place for up to 24 hours or in the refrigerator for 3 days. If stored in the refrigerator, beat it with a paddl