Giggi, what you're noticing here are simply two different paths to a tasty and functional pastry cream. While a bit of butter can add to the body and smooth mouth feel, not all pastry cream recipes call for it, and in this case we just didn't find it necessary. In the future, if your pastry cream feels a little too firm when it comes out of the fridge, a vigorous whisking should lighten it up enough to spread it. Folding the optional whipped cream into the pastry cream will also help to create an even fluffier filling. Mollie@KAF

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