This is what I’ll call a faux diplomat cream. It’s prepared vanilla instant pudding mixed with whipped cream, and it comes out like an airy, light custard, or a fancy whipped cream. It goes great on anything you’d normally use whipped cream for, but makes it extra rich, in the best way possible.
This is one of those recipes I came up with out of sheer coincidence. I love banana pudding, and this was the pudding base I had to layer with the bananas and Nilla wafers. I had a bit left over, randomly ate it with a few fresh strawberries, and it instantly became my new favorite topping. It’s also great as a pastry filling for cream puffs, eclairs, donuts, and of course as the base for the best banana pudding. You could also serve this on its own in individual cups with some dark chocolate shavings over the top for a super low-effort dessert.
"It's an airy, light custard, or a fancy whipped cream."
What Is Diplomat Cream?
The classic version (crème diplomate) is a French pastry cream that’s basically crème pâtissière lightened up with some whipped cream, and sometimes a little gelatin to help it hold its shape. It’s the stuff you find piped into fancy fruit tarts, in eclairs, and it takes some work — you’re making a custard from scratch, tempering eggs, doing the whole thing.
This is not that. This is my lazy weeknight (really, anytime) version. Instead of making a custard from scratch, I’m using instant vanilla pudding as my shortcut. Whisk it with cold milk, fold in some whipped cream, and you get something that’s shockingly close in texture and flavor to the real thing, without turning on the stove or fussing over a custard. Is it authentic? No. Is it delicious? Yes! And does it take ten minutes? Also yes.
Ingredients
- Vanilla Instant Pudding Mix – This is the shortcut that makes the whole recipe work. The instant pudding sets up fast without any cooking or tempering eggs, which is what makes this an easy diplomat cream instead of the classic version. I specifically call for instant here, not cook-and-serve, since it whisks together with cold milk and sets in the fridge. I also really LOVE the flavor of Jell-O Vanilla Instant Pudding. So, if you only have cook-and-serve on hand, you can use it, but you’ll need to let it fully cool before folding in the whipped cream, or the whole thing will deflate and become as mess!
- Whole Milk – Whole milk gives you the richest, creamiest set, and I don’t recommend swapping in a lower-fat milk here since it can make the pudding base thinner and less stable once you fold in the whipped cream. You will also need to use dairy milk for this recipe, the instant pudding will not properly set with a vegan, plant-based alternative.
- Heavy Whipping Cream – Whipping this to soft peaks before folding it in is what gives the cream its light, airy texture — it’s what turns the thick pudding into something that feels closer to a mousse. Make sure your cream is cold before you whip it; it’ll hold its structure much better. Don’t overwhip it to stiff peaks either, or it’ll get grainy once you fold it into the pudding. You want it soft and smooth.
Notes: This recipe is written for Jell-O instant pudding mix. If using cook-and-serve pudding instead, prepare it according to package directions and let it cool completely before folding in the whipped cream — folding it in warm will deflate the cream.
How To Make Easy Diplomat Cream
- Make the pudding base
In a large bowl, whisk together the instant pudding mix and whole milk for 2–3 minutes, until smooth and starting to thicken. - Whip The Cream
In a separate bowl, whip the heavy cream to soft peaks. - Fold Everything Together
Gently fold the whipped cream into the pudding mixture until well combined. - Eat Now or Chill For Later
Use right away, or transfer to an airtight container and refrigerate for later. The mixture will continue to thicken as it chills and the pudding fully sets.
To Serve: Spoon generously over berry crisp or crumble, pie, fresh berries or fruit, or eat as-is with a few chocolate shavings on top.
More Recipes to Try
Blueberry Crumble — A wild blueberry filling under a buttery crumble topping with a hit of malted milk powder. Spoon this diplomat cream generously over the top for an extra-rich finish.
Cherry Crisp — Fresh cherries under a crunchy almond-oat topping. This is actually the recipe that inspired this diplomat cream in the first place.
Pavlova with Balsamic Strawberries — Crisp vanilla meringue topped with whipped cream and balsamic macerated strawberries. Swap the whipped cream for diplomat cream for an even richer topping.
Torta Caprese (Flourless Chocolate Almond Cake) — A rich, flourless Italian chocolate torte made with almond flour and a hint of espresso. A dollop of diplomat cream on the side is a great alternative to plain whipped cream here.
Poires belle Hélène — Poached pears with salted dark chocolate sauce, toasted almonds, and vanilla ice cream. Diplomat cream would make a great addition alongside the ice cream.
Easy Diplomat Cream
Equipment
- Large mixing bowl
- Whisk
- Medium mixing bowl
- Rubber spatula
- Airtight storage container
Ingredients
- 1 packet Jell-O vanilla instant pudding mix (96g)
- 1 ¼ cups whole milk (300ml)
- ½ cup heavy whipping cream (120ml )
Instructions
- Make the pudding base: In a large bowl, whisk together the instant pudding mix and whole milk for 2–3 minutes, until smooth and starting to thicken.
- Whip the cream: In a separate bowl, whip the heavy cream to soft peaks.
- Combine: Gently fold the whipped cream into the pudding mixture until well combined and no streaks remain.
- Use right away, or transfer to an airtight container and refrigerate for later. The mixture will continue to thicken as it chills and the pudding fully sets.
- To Serve: Spoon generously over berry crisp or crumble, pie, fresh berries or fruit, or eat as-is with a few chocolate shavings on top.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
Can I use a different pudding flavor? Yes! Any Jell-O instant pudding flavor works the same way. Chocolate, banana cream, pistachio or cheesecake flavors are good options.
Can I make this with cook-and-serve pudding instead of instant? Yes, but you’ll need to cook and fully cool the pudding before folding into the whipped cream. Folding it in while warm will melt and deflate the whipped cream. Not good.
Why is my diplomat cream runny? This usually means the cream wasn’t whipped to soft peaks before folding, or the mixture hasn’t had enough time to chill and set. Give it at least 30 minutes to an hour in the fridge before serving.
What’s the difference between diplomat cream and regular whipped cream? Diplomat cream has pudding folded into whipped cream, which gives it more body, richness, and stability than whipped cream on its own, so it holds up better as a filling or topping.
