Basic Crème Mousseline

Batch Size:
Yield:

Main

AmountIngredient
Pastry Cream
Unsalted Buttercubed
Scaled ingredient total2,093 g

Prep Method 3

  1. 1.Prepare the pastry cream on page 218.
  2. 2.In a mixer fitted with a paddle attachment, beat the hot pastry cream until slightly warm, about 110°F (43°C).
  3. 3.When the pastry cream is slightly warm, add the butter in several additions, beating until completely incorporated and the mixture is light and fluffy.

U of M Equivalency

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Recipe Cost

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Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Pastry CreamThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$3.2584
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Yield2,093 g
Total Cost$3.2584
Cost Per G:$0.0016

Partial estimate; unpriced ingredients are excluded. 23% of ingredient weight is priced.

1 costing issue
  • Pastry Cream: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

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Serving sizeAdd servings in edit mode.
Ingredient nutritional data1 of 2 connected
!Pastry CreamAdd nutritional data1610 g›✓Unsalted ButterButter, stick, unsalted483 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories0

% Daily Value*

Total Fat 19g
24%
Cholesterol 55mg
18%
Sodium 0mg
0%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 23% mapped. Scaled batch: 0 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • The butter should not be added if the pastry cream is still hot or it can melt and separate. If this happens, finish beating, then refrigerate the mousseline until well chilled and mix again with the paddle attachment to emulsify.
  • If the pastry cream or butter are too cold, the butter will not incorporate properly. If this happens, warm the pastry cream and mix with the paddle attachment to emulsify.
  • Cold pastry cream may be used, but you must mix the pastry cream until smooth and tepid, then blend in softened butter.
  • Once chilled, crème mousseline becomes firm. This makes for an excellent choice as a filling for cakes that must be left unrefrigerated for a long time or that are to be served in a warm environment.