Crème Mousselines

Although their names are similar, don’t confuse mousselines with mousses. While in the strictest sense a mousseline is any preparation that’s been lightened with whipped cream, pastry chefs use “crème mousseline” to mean pastry cream that’s been beaten until light with butter. Crème mousselines are richer than most mousses because they contain a large amount of butter but are a little less rich and less sweet than buttercream. Because of their smooth, unctuous consistency, and because they are neither too sweet nor too rich, they can be used as thick (or thin) filling layers in cakes.