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Diplomat Cream

Diplomat cream made by simply adding heavy cream to patissier cream to make it lighter and fluffier. The more heavy cream you use, the lighter the cream will be. It will also make it a little less sweet. If you want to keep the sweetness of the original pastry cream, add some sugar to the heavy cream - up to 3 tablespoons for each cup of heavy cream.

Diplomat cream can be used as a desert by itself, served in a cup and decorated with topping of your choice. It can also serve as cakes ecklers or crepes filling, and as a lighter filling for the classic napoleon cake.

Diplomat cream can be stored in the fridge for up to 3 days.


1 butch of full proof pastry cream

1-2 cups heavy cream (the more you add, the lighter and softer the cream will turn)

3 tablespoons sugar for each cup of heavy cream - optional.


  1. In a mixer bowl whip the heavy cream and sugar until soft to medium peaks

  2. Remove the pastry cream from the fridge and whisk it to fluff it a little.

  3. Add the pastry cream to the mixer bowl and whip together till well combined

  4. Use for any purpose you desire

Enjoy 😋

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