Vanilla Diplomat Cream for Celebration Cake
A light, velvety cream that turns any celebration cake into a showstopper. This silky blend of pastry cream and airy meringue delivers the perfect texture for both filling and frosting. Simple to make yet impressively delicious.
🛒 Ingredients
20 servings
- 1 can (14 oz) sweetened condensed milk
- 3 egg yolks
- ½ cup whole milk
- 1 tablespoon cornstarch
- 1 teaspoon unsalted butter
- 3 egg whites
- 9 tablespoons caster sugar
- 7 oz heavy cream, whey drained
- 12 drops vanilla extract
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Directions
- 1
Blend condensed milk, egg yolks, cornstarch, and milk together for about 2 minutes until completely smooth.
- 2
Pour into a saucepan, add butter, and cook over medium heat stirring constantly until the cream thickens and pulls away from the sides.
- 3
Remove from heat and cool completely. Cover the surface directly with plastic wrap to prevent a skin from forming.
- 4
Beat egg whites to stiff peaks using an electric mixer, starting at medium speed and gradually increasing.
- 5
Add caster sugar in three additions, continuing to beat until the meringue is glossy, firm, and holds stiff peaks.
- 6
Gently fold the heavy cream into the meringue using a spatula with circular motions, taking care not to deflate it.
- 7
Fold in the cooled pastry cream and vanilla extract until smooth and fully combined. Use immediately to fill and frost the cake.
💡 Chef's Tip
The pastry cream must be completely cold before folding into the meringue — this is key to keeping the texture light and airy. Try adding lemon zest or a splash of rum for a flavour twist.
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