Hi sweet readers; 

Have you ever made or tasted diplomat cream ?

Diplomat cream is lighter than custard, and richer than cream, It is made by folding whipped cream into pastry cream.

 I love to use diplomat cream as mine to go filling for most of my Norwegian cakes, The whipped cream lightens the thick pastry cream.

the pastry cream  and the lightness of the whipped cream makes diplomat cream so incredible smooth and velvety and so rich.

I love to serve it for dessert as well, adding some fruit on top and nuts and chopped chocolate, Next time you make pastry cream, maybe you should give it try, you might love it.

SEE THE VIDEO BELOW HOW TO MAKE DIPLOMAT CREAM;

CUSTARD CREAM

  • 1 RECIPE PASTRY CREAM
  • 2 CUPS (500 ML) VERY COLD CREAM, STRAIGHT FROM THE REFRIGERATOR
  • ½ -1 CUP POWDERED SUGAR, OPTIONAL

DIPLOMAT CREAM WITH MASCARPONE*

  • 1 RECIPE PASTRY CREAM
  • 2 CUPS (500 ML) VERY COLD CREAM, STRAIGHT FROM THE REFRIGERATOR
  • 200 GRAM MASCARPONE
  • ½ -1 CUP POWDERED SUGAR, OPTIONAL

 

FOR THE DESSERT;

  • NUTS, LIKE WALNUTS, ALMONDS ETC.
  • DARK CHOCOLATE, CHOPPED
  • FRESH FRUIT, LIKE STRAWBERRIES, RASPBERRIES ETC.

 

  1. For this recipe, you will need;one recipe for pastry cream, you can find the recipe here, us a rubber spatula to manipulate it until it is smooth and pliable and set this aside for now.
  2. Make sure when you make this; that the cream has come straight from the refrigerator, it needs to be super cold.
  3. Place the cold cream in a large bowl add powdered sugar, and whisk by hand until the cream thickens and tightens to medium peaks.
  4. When you whip cream by hand, you will feel the cream transition from soft to firm, it won’t take long and you will gain muscles for sure.
  5. When the cream is whipped to medium peaks, add half of it to the pastry cream.
  6. With a spatula fold gently.
  7. Add the remaining pastry cream, and fold even more gently, until the cream and pastry cream have become one.
  8. If you can still see white streaks of cream, you’re almost there, give it one or two more folds.
  9. The moment it appears; make sure you stop, because if you continued folding you will start to knock the air out of the mixture that you carefully whipped in to the cream.
  10. The diplomat cream is best used immediately.

 

*IF YOU LIKE TO MAKE THE VERSION WITH MASCARPONE, ADD MASCARPONE ADD THE SAME TIME YOU ARE WHIPPING UP THE HEAVY CREAM.

  1. To make the dessert, just add layers of diplomat cream into a jar, layer I with fruits, more cream and add nuts and chocolate, oh…my goodness it is so delicious.

 

HAVE A GREAT WEEKEND, YOU ALL

LOVE MANUELA

 

 

Facebook Comments

11 Comments

  1. Hi Manuela,

    I absolutely loved this recipe! It tastes so delicious. The diplomat cream came a little runny. How do I fix this?

    Thank you!

    • Happy to hear that Margaret, may i ask do you live in a hot country? if so you can put the box of cream in the freezer for 15 minutes before you whip it up! best of luck

  2. Hi. Can i cover a cake and pipe rose on cake with diplomat cream?

  3. Just found your site and recipes. I cannot wait to get started. I love the colors, your sweet personality – desserts I’d never heard of. This is going to be fun.

  4. WHICH CREAM ARE YOU TALKING ABOUT IN “VERY COLD CREAM”? MILK CREAM?

  5. 1/2 cup + 1 cup or 1/2 cup? I couldnt understand. I want to try this

  6. Pingback: Swedish Princess Cakes - Passion 4 baking :::GET INSPIRED:::

  7. Pingback: STRAWBERRY-CUSTARD MARENGS CAKE - Passion 4 baking :::GET INSPIRED:::

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