Vanilla Mousseline Cream – Foolproof Recipe
Light, silky and rich in flavour, vanilla mousseline cream is a classic French filling perfect for tarts, layer cakes, fraisier, or even piped into cupcakes.
follow me to learn exactly how to make mousseline cream step by step, how to troubleshoot it, flavour variations, and how to store or transport it like a pro.
What Is Mousseline Cream? The Dreamiest French Filling
Mousseline cream, or crème mousseline, is the ultimate French pastry filling — rich, silky, and irresistibly smooth.
It begins as a classic vanilla pastry cream, then becomes pure magic with the addition of softened butter, whipped until light and airy.
The result? A cream that melts on the tongue, yet holds its shape beautifully for piping or layering.
Unlike heavy buttercream, mousseline is elegant and subtle in flavour, making it the star of iconic desserts like the fraisier, Paris-Brest, tartlets, and delicate entremets.
Its luxurious texture makes it perfect for special-occasion cakes, but it’s also simple enough to elevate everyday baking.
Whether infused with vanilla, chocolate, praline, or citrus, mousseline cream adds a professional, bakery-style touch to every dessert.
Ingredients – Makes Approx. 400 g of Vanilla Mousseline Cream
This quantity is ideal for filling:
- One 20 cm (8-inch) cake,
- Around 8 tartlets,
- Or 10–12 cupcakes.
Ingredients:
- 250 ml whole milk → For a richer texture and flavour.
- 2 egg yolks → Adds richness and smoothness.
- 50 g granulated sugar → Sweetens the cream without overpowering it.
- 30 g cornstarch → Thickens the base pastry cream evenly and smoothly.
- 110 to 150 g unsalted butter, softened → 110 g yields a lighter texture; 150 g gives a firmer, pipeable consistency.
- 1 vanilla bean (or 1 tsp vanilla paste) → For an authentic aroma and visible vanilla specks.
Step-by-Step Guide to Making Perfect Vanilla Mousseline Cream
1. Prepare the Vanilla Pastry Cream
- Remove the butter from the fridge to soften at room temperature.
- Slice open the vanilla bean and scrape out the seeds. Place the seeds and pod in the milk.
- Heat the milk gently, then let it infuse for 1 hour off the heat.
- In a large bowl, whisk the egg yolks and sugar until pale and fluffy.
- Sift in the cornstarch and mix again until smooth.
- Remove the vanilla pod and slowly pour in the warm milk while whisking.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until thick.
- Once thickened, remove from heat and immediately stir in 50 g of the softened butter.
- Transfer the cream to a clean bowl and cover with plastic wrap pressed to the surface to prevent a skin from forming.
- Let it cool completely to room temperature.
2. Incorporate the Remaining Butter
- Once the pastry cream is fully cooled, place it in a stand mixer bowl and whip for a few seconds to loosen it.
- Gradually add the remaining 60–100 g of butter, little by little, while mixing on medium speed.
- Once all the butter is incorporated, continue whipping for 8–10 minutes until the cream is light, smooth, and holds its shape.
Storage & Transport Tips
– How long does it keep? Mousseline cream is best used within 24 hours. It does not freeze well and should be stored covered, in the fridge, only once assembled.
– Can I make it ahead of time? Yes! Make it the day before, then let it come to room temperature and re-whip before use to restore its airy texture.
– How to transport mousseline cream :
- If already piped into a dessert: use a rigid cake box and insulated bag with ice packs.
- If transporting separately: place in a piping bag or airtight container inside a cooler bag. Re-whip lightly before using if needed.
Flavour Variations to Try
Mousseline cream is incredibly versatile! Here are some delicious flavour options:
- Chocolate: Add 100–150 g of melted dark chocolate to the warm pastry cream.
- Praline: Mix in 80–100 g of hazelnut or almond praline paste.
- Coffee: Dissolve 1 tbsp instant coffee or use coffee extract in the milk.
- Lemon: Add zest and 1–2 tbsp lemon juice to the cooled cream.
- Strawberry or raspberry: Blend in purée (strained), or flavour with fruit powder.
- Pistachio: Add 1–2 tbsp of pistachio paste.
Always add your flavouring to the pastry cream base before whipping in the butter.
Tips for a Perfect Mousseline Cream
– Let the pastry cream cool properly : If it’s too warm, the butter will melt. Too cold, and it may curdle or separate.
– Both the pastry cream and butter must be at room temperature : This ensures they emulsify smoothly without splitting.
– Add the butter in two stages : Add half while the pastry cream is still warm, and the rest once it’s cooled and being whipped. This helps build a smooth, airy structure.
– Avoid refrigerating mousseline cream after whipping : Cold storage can make it grainy or overly dense. Use it within 24 hours, and only chill once assembled into your final dessert.
Common Problems & How to Fix Them
– Cream has split or turned grainy : This usually results from a temperature mismatch. To fix it, gently warm the bowl over a bain-marie while whipping to help it re-emulsify.
– Cream is too runny : Could be due to undercooked pastry cream or warm butter. Chill briefly and re-whip, or add a spoonful of whipped cream for structure.
– Strong buttery taste : Use 110 g of butter instead of 150 g, and balance the flavour with strong vanilla, praline, or citrus zest.
Other desserts to try
- French crepes easy recipe
- Strawberry Jam Shortbread Cookies : sablé sandwich
- Homemade Nutella: Chocolate-Hazelnut Spread
Foolproof Vanilla Mousseline Cream Recipe
- Total Time: 20 minutes
- Yield: 400 g
Description
Light, silky and rich in flavour, vanilla mousseline cream is a classic French filling perfect for tarts, layer cakes, fraisier, or even piped into cupcakes.
Ingredients
- 250 ml whole milk
- 2 egg yolks
- 50 g sugar
- 30 g cornstarch
- 110 g butter (you can increase up to 150 g for a firmer cream)
- 1 vanilla bean (or vanilla paste)
Instructions
- Remove the butter from the fridge so it comes to room temperature before incorporating it.
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Place both the seeds and the pod in a saucepan with the milk.
- Heat the milk, then let it infuse off the heat for 1 hour.
- In a large mixing bowl, whisk the egg yolks and sugar until pale and combined.
- Sift in the cornstarch and whisk again.
- Remove the vanilla pod from the milk and gradually pour the warm vanilla milk into the egg mixture while whisking constantly.
- Pour everything back into the saucepan and bring to a boil while whisking continuously, until the cream thickens.
- Once thickened, add 50 g of butter and stir to combine.
- Transfer the cream to a clean bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming.
- Let the cream cool completely to room temperature — it must not be warm or cold from the fridge.
- Place the cooled cream in the bowl of a stand mixer and whip briefly to soften it, as it will have thickened while cooling.
- Gradually add the remaining 60 g of butter, a little at a time, while continuing to whisk at medium speed.
- Once all the butter has been added, continue whisking for about 10 more minutes until the mousseline cream is light and stable.
- The mousseline cream is now ready to use. It should hold its shape when you lift the whisk.
- Use immediately if possible — it keeps for up to 24 hours in the fridge, well covered.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: desserts
- Cuisine: french cuisine
Nutrition
- Serving Size: 100 g
- Calories: 360 kcal
