Diplomat Cream can be made with or without gelatin, depending on its intended use. In Sweden, when we leave out the gelatin and simply combine pastry cream and sweetened whipped cream, we call it Quick Bavarian Cream. If the gelatin is omitted, the cream should be whipped to stiff peaks rather than soft peaks, as in this recipe. It is also very important, in that case, that the pastry cream is not only completely smooth but quite firm to compensate for the missing gelatin. Diplomat Cream made without gelatin is limited in its applications, as it can be used only to fill a premade pastry or shell that will hold it in place. It is perfect for Swedish Profiteroles and for fruit tartlets, for example, but if it needs to stand alone in a molded cake or pastry—for instance, on the top of a gâteau Saint-Honoré—the addition of gelatin is a must.