Diplomat Cream or Crema Diplomatica in Italian is nothing else but a combination of classic pastry cream and Chantilly cream.
It’s one of my favorite creams to use for cakes (including decoration), as filling for bomboloni (stuffed Italian doughnuts), fresh fruit tarts, muffin decoration and, honestly, even to spoon it as a dessert all on its own is an awesome idea.
Now, you might ask – why not just make a pastry cream or Chantilly cream, what’s the difference?
The answer is pretty simple – it’s really more DELICIOUS this way.
Simply imagine thick velvety pastry cream combined with super creamy and light whipped cream (because that’s what Chantilly cream actually is).
The result – light, creamy and finger-licking good Diplomat cream that fits almost any dessert imaginable!
As a matter of fact, you can play with proportion ratio of Pastry and whipped cream to get the desired thickness or lightness of the cream. But classic and my favorite proportion ration is using 2:1 Pastry and Chantilly (whipped) cream respectively.
The only tricky part is getting that whipped cream right.
I’ll explain more down in the recipe.
If you really had bad experience whipping cream on your own, you can use instant whip cream powder or spray cream. But if you really follow my tips, seriously there’s nothing that could go wrong with your own, delicious homemade Chantilly cream.
Diplomat Cream In 3 Easy Steps
- 1 ⅓ cup milk or whole milk
- 3 egg yolks
- ¼ cup sugar ⅓ if you like more sweet
- ¼ cup corn starch
- 2 oz butter
- 1 tbsp vanilla extract
- 1 cup whipping cream (33-35% fat) chilled
- 3-4 tbsp powdered sugar
- 2-3 tbsp whip cream stabilizer optional but highly recommended
- Beat egg yolks with sugar. Add corn starch, vanilla and ½ cup milk. Beat everything well until you get a smooth and even batter without any lumps.
- Heat remaining milk on a stove-top without boiling it.
Turn the heat on low and slowly start pouring in egg yolk batter.
- Whisk continuously to prevent formation of lumps and cream sticking to the bottom of the pot. Continue whisking until until the cream starts to become pretty thick and turns into custard.
- Be careful not to overcook the cream otherwise you’ll get a sweet omelet. Once you see consistency of the cream is thick enough transfer, add butter, whisk until it's completely incorporated. Transfer the pastry cream in a large bowl, cover with a plastic wrap making it touch the cream. Let cool completely.
- With a mixer and a whisk attachment beat the cream until foamy.Add powdered/confectioners sugar, whip cream stabilizer (optional) and continue beating on medium speed until stiff peaks. It should take about 5-7 minutes.
- Be careful not to overbeat the cream. Once you feel the cream is ready do a spoon test, if the cream stays on the spoon turned upside down it’s ready.It’s best to chill the bowl and the whisk attachment in the fridge before beating the cream.Keep in mind that if the cream is not beaten enough it might start to “melt” if left in a warm place.That’s why I strongly suggest you use whip cream stabilizer.
- Add to the pastry cream a few tablespoons of Chantilly cream.
Whisk gently but thoroughly. Add the remaining Chantilly cream.
- Transfer in the pastry bag and use for cakes, muffins, tarts and more.
Try not to lick the bowl 😉
Try it and let me know 🙂