Jump to Recipe

Classic diplomat cream (crème diplomate) is a French pastry component used to fill pastries like donuts, cakes, and cream puffs. It’s a combination of pastry cream that has been lightened with whipped cream. It’s a smooth and airy filling that’s easy to make.

diplomat cream in a small cup and spoon

Overview

A classic diplomat cream is one of my favorite pastry components. It’s versatile in that you can use it to fill so many different types of desserts and treats. It’s the perfect balance of light and airy texture with smooth richness.

To make diplomat cream, you simply combine two basic baking components: pastry cream and whipped cream.

Use this recipe to fill fried yeast donuts, as a filling in between cake layers, in cream puffs and eclairs, and to top pies and tarts. Lately I’ve been using it as the custard filling in my Polish pączki donuts.

donuts filled with diplomat cream

Flavor Ideas

This recipe is written as a vanilla diplomat cream which is incredibly versatile in many applications. Here are some ideas to flavor this base recipe.

  • Chocolate Diplomat Cream: Add 5 grams (1 tablespoon) unsweetened cocoa powder in with the milk when you bring it to a boil. After the pastry cream has been strained but while it’s still hot, stir in 84 grams (3 ounces) of finely chopped bittersweet or semi-sweet chocolate.
  • Citrus Diplomat Cream: Add 2 teaspoons lemon, lime, or orange zest to the warm pastry cream after it’s been strained.
  • Coconut Diplomat Cream: Replace 56 grams (¼ cup) of the milk with 60 grams (¼ cup) full fat coconut milk. Mix in about 50 grams (½ cup) of toasted coconut flakes to the finished diplomat cream if desired.

How to make diplomat cream

Diplomat cream is made by combining 2 basic baking components: pastry cream and whipped cream.

Make the pastry cream

heating milk in a saucepan

In a saucepan, bring the milk up to a boil.

egg yolks being whisked with sugar and cornstarch
whisked egg yolks

Meanwhile, combine the egg yolks, sugar, cornstarch, and salt in a large mixing bowl with a whisk. Beat the mixture until it’s foamy and has turned lighter in color.

tempering eggs with hot milk

Slowly pour about half of the hot milk into the egg mixture while whisking. It can help to nestle your bowl in a wet tea towel to stabilize the bowl so that you can whisk with one hand. This will temper the egg yolks and prevent them from becoming scrambled eggs.

Pour the egg/milk mixture back into the pot with the remaining milk and heat over medium/low heat while whisking continuously. The mixture will reach a boil and thicken.

pastry cream going through a mesh sieve
pastry cream with plastic wrap touching the top

Pour the cooked custard through a fine mesh sieve while it is still hot. This will catch any lumps that may have formed. Add the butter and vanilla and stir to combine until silky smooth. The hot mixture will melt the butter.

Press a piece of plastic wrap on the surface of the pastry cream and refrigerate the cream until completely cooled before using.

Make the whipped cream

It is important that the heavy cream is very cold in order for it to whip up properly. If your kitchen is warm you may want to put the mixing bowl and beaters in the freezer for a few minutes before starting. 

whipped cream in a mixing bowl

Place the cold heavy cream in the bowl of a stand mixer fit with a whisk attachment or in a large mixing bowl with a hand mixer. Begin whipping on medium speed until soft peaks begin to form. 

With the mixer still running, slowly add the powdered sugar and vanilla and mix until medium peaks form. Be careful not to over whip the cream. It will start looking curdled if you go too far, as it begins turning into butter. 

Combine

Take the pastry cream out of the refrigerator and stir it with a silicone spatula to loosen it up.

smooth diplomat cream in a large bowl

Add half of the whipped cream into the bowl of pastry cream and gently fold it in. Add the rest of the whipped cream and continue folding until the entire mixture is a pale yellow color. Use immediately or store in the refrigerator wrapped in plastic wrap.

Storage

Diplomat cream can be stored in the refrigerator for up to 24 hours. To prolong the life of diplomat cream, use stabilized whipped cream made with gelatin. Store stabilized diplomat cream for up to 3-4 days.

Make-Ahead Diplomat Cream

Make the pastry cream as directed and store in the refrigerator for up to 3 days. Wait to combine with the fresh whipped cream until ready to use.

How to use Diplomat Cream

cream puffs filled with cream
Use to fill cream puffs, profiteroles, or eclairs
a slice of white cake with filling
Use as a filling in layered cakes
Use to fill donuts

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try another homemade component recipe that can be used as a pastry filling.

diplomat cream in a small cup and spoon
Yield: about 2 cups (enough to fill 12 donuts)

Classic Diplomat Cream (Crème Diplomate)

Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes

Diplomat cream is a combination of pastry cream and whipped cream. Use this recipe for a light and airy filling for donuts, cakes, and cream puffs.

Ingredients

For pastry cream

  • 290 grams (1 ¼ cups) whole milk
  • 50 grams (¼ cup) granulated sugar
  • 3 large egg yolks
  • large pinch kosher salt
  • 15 grams (2 tablespoons) cornstarch
  • 15 grams (1 tablespoon) unsalted butter, cubed
  • 1 teaspoon vanilla extract or paste

For whipped cream

  • 235 grams (1 cup) heavy cream, cold
  • 40 grams (⅓ cup) powdered sugar
  • ½ teaspoon vanilla extract or paste

Instructions

PREP

  1. Measure out all of the ingredients and separate them by recipe.
  2. Keep the heavy cream (for the whipped cream) in the refrigerator until ready to use.

Make the pastry cream

  1. In a medium pot on the stovetop, heat the whole milk (290 grams/ 1 ¼ cups) until it starts to boil.
  2. While the milk heats, combine the granulated sugar (50 grams/ ¼ cup), egg yolks (3 large), salt (large pinch), and cornstarch (15 grams/ 2 tablespoons) in a large mixing bowl and whisk vigorously until the mixture is foamy and lighter in color.
  3. Once the milk has come to a boil, temper the egg yolk mixture by slowly pouring about half of the milk into the egg mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a kitchen towel to stabilize the bowl while you whisk and pour.
  4. Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over low heat, stirring continuously, until the mixture thickens and starts rapidly bubbling. Do not rush this process.
  5. Once thickened, pour the mixture through a fine mesh sieve into a bowl. Add in the cubed butter (15 grams/ 1 tablespoon) and vanilla extract or paste (1 teaspoon) and stir until incorporated. The hot mixture will melt the butter.
  6. Place a piece of plastic wrap directly on top of the pastry cream, lightly pressing down onto the surface to prevent a film from forming.
  7. Let the pastry cream cool completely in the refrigerator for at least 1 hour or until ready to use.

Make the whipped cream

  1. Using a hand mixer or a stand mixer with the whisk attachment, whip the cold heavy cream (235 grams/ 1 cup) until slightly thickened.
  2. Add the powdered sugar (40 grams/ ⅓ cup) and vanilla extract or paste (½ teaspoon) and continue whipping until holding peaks.

Combine

  1. Gently fold the whipped cream into the cooled pastry cream and use as desired.
  2. Use right away or store in the refrigerator wrapped tightly in plastic wrap for up to 24 hours.

Notes

To prolong the life of diplomat cream, use stabilized whipped cream made with gelatin. Store stabilized diplomat cream for up to 3-4 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Baker Bettie