Creme Diplomat Recipe (Diplomat Cream)

Creme Diplomat is the perfect pairing for strawberries. The light, creamy texture of diplomat cream also works well in sponge cakes and trifles. You’ll be licking the spoon for sure!

Diplomat Cream is Easy Peasy!

I could quite easily eat vanilla diplomat cream straight from the bowl. It’s that good! It’s one of those recipes that you hear and think, “huh!?” It’s actually easier than you think. Whip up a batch of pastry cream (or creme pat/custard) and lightly fold in some whipped cream. Simple!

Ingredients needed

Scroll down to the recipe card for exact quantities.

1 portion of my pastry cream recipe
Whipping cream

Alternative ingredients

Can I use a different cream instead of whipping cream?

Double cream should also work just as well as whipping cream. Please don’t use single cream as it won’t thicken!

Equipment Needed

1 x whisk
1 x spatula
2 x medium bowls

A white bowl full of Creme Diplomat

Cook Times

Prep Time

5 mins

Cook time

5 mins

Total time

10 mins

Servings

800ml (roughly)

How to Make French Creme Diplomat

Step 1Knock back your portion of already prepared pastry cream by mixing with a whisk until it’s no longer stiff.

Step 2Whisk your whipping cream to medium peaks in a separate bowl and gradually fold into your pastry cream. Be careful not to knock the air out. Now you’re ready to serve!

Diplomat Cream Step-By-Step Instructions

Why should I make creme diplomat?

  • An excellent French recipe to have under your belt. Perfect for pulling out when entertaining in the summertime.
  • You’ll learn not only one but two techniques: creme patisserie as the base and creme diplomat once the whipping cream is folded in.
  • It’s versatile: goes well with all fruits as well as pastries and sponges.
  • Super creamy, super yummy.

Frequently asked questions

What is Creme Diplomat?

Diplomat cream is essentially: 

Creme pattiserie (pastry cream) + whipping cream = creme diplomat. It’s a much lighter, less jelly-like version of pastry cream. 

If you know how to make pastry cream, then this will be easy peasy lemon squeezy. If you don’t, check out my pastry cream recipe. 

Why is it called ‘diplomat cream’?

Diplomat cream is also known as Bavarois/Bavarian cream but was changed to ‘diplomat cream’ to honour the Bavarians in the 19th Century. How sweet!

What’s the difference between pastry cream and custard?

Pastry cream is a lot thicker than custard (creme anglaise). Custard uses way less cornstarch to thicken and sometimes not at all. It also occasionally contains single or double cream. 

Is creme diplomat suitable for vegetarians?

Yes, of course!

Is creme diplomat suitable for vegans?

No as it contains cow’s milk and cream, as well as eggs. I would love to suggest a vegan alternative but I’m just not sure. If you know how, let us know!

Is creme diplomat gluten-free?

If the pastry cream you are making uses gluten free flour and cornstarch, then it will be. The addition of the whipping cream makes it no less gluten-free.

Can I heat creme diplomat?

No way – it would melt.

Can I freeze creme diplomat?

I wouldn’t recommend it. A fresh batch of creme diplomat is much nicer!

How long can I keep creme diplomat in the fridge?

You can keep creme diplomat in a sealed container for up to 3 days in the fridge, as long as your cream has a long date on it. I wouldn’t keep it any longer than a day if the cream was about to expire. 

Serving suggestions

  • A topping for strawberries.
  • A filling in the French Fraisier cake or any vanilla sponge cake.
  • To fill doughnuts, eclairs, choux buns etc..
  • A filling for the French pastry, Millefeuille.

Tips on how to make the best diplomat cream!

Make your pastry cream the day before to get ahead, especially if you’re using the cream as a filling for another bake (and you still have to make it!)

Be careful not to over whip your whipping cream. It’s always good to stop whisking before you begin to think it’s ready. It’s so easy to think, just one more whisk and the next minute it’s over-whipped. 

white bowl filled with diplomat cream topped with a strawberry

Creme Diplomat Recipe

A light cream made by whisking creme patissiere with whipped cream. The perfect filling for cakes, pies and trifles!
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dessert
Cuisine French
Calories 1036 kcal

Equipment

  • 1 x whisk
  • 1 x spatula
  • 2 x Medium Bowls

Ingredients
  

Instructions
 

  • Knock back your portion of pastry cream by mixing with a whisk until it’s no longer stiff. Store in the fridge until ready to serve and add the cream below. It will keep for 2 days (see storage below).
  • Whisk your whipping cream to medium peaks in a separate bowl and gradually fold into your pastry cream. Be careful not to knock the air out. Now you’re ready to serve!

Notes

Storage – The pastry cream will keep for a couple of days in the fridge, in a sealed container. I wouldn’t recommend adding the whipped cream until ready to serve or else it won’t hold as well. 
 

Nutrition

Calories: 1036kcalCarbohydrates: 9gProtein: 6gFat: 111gSaturated Fat: 69gPolyunsaturated Fat: 4gMonounsaturated Fat: 32gCholesterol: 412mgSodium: 115mgPotassium: 227mgSugar: 1gVitamin A: 4412IUVitamin C: 2mgCalcium: 196mgIron: 1mg
Keyword Cake fillings, Desserts, Patisserie
Tried this recipe?Let us know how it was!

More French recipe basics –

How to make pasty cream

How to make a beurre blanc sauce

Sweet shortcrust pastry

Recipe published 05/07/20. Post updated 05/12/21.

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