This is a wonderful recipe to have in your back pocket. It comes together in minutes and is my go to for layering and topping cakes. It’s also delicious with waffles or alongside a bowl of berries. Créme fraîche is a cultured cream and elevates this whip into something dreamy- velvety, sweet with a subtle tanginess. It’s heavenly.
I personally don’t sweeten my cream. I love the pure simple flavor of fresh cream. But feel free to add a tablespoon or two of powdered sugar.
A few of my favorite ways to use Créme Fraîche Whipped Cream
• pile high with fresh berries and edible flowers
• to fill and top a layer cake- pairs beautifully with olive oil cakes, vanilla, chocolate, anything with berries and caramel
• serve alongside waffles with fresh berry compote
• as a dip for fresh seasonal fruit
Note: This whipped cream is pictured on Odette Williams very vanilla cake from Simple Cakes. I also love using it on my olive oil cake.
Créme Fraîche Whipped Cream
Description
This is a wonderful recipe to have in your back pocket. It comes together in minutes and is my go to for layering and topping cakes. It’s also delicious with waffles or alongside a bowl of berries. Créme fraîche is a cultured cream and elevates this whip into something dreamy- velvety, sweet with a subtle tanginess. It’s heavenly.
Ingredients
1 cup heavy cream
1/3 cup kefir créme fraîche or store bought creme fraiches
1-2 tablespoons confectioners sugar (optional)
1/2 tsp vanilla (optional)
Instructions
- 20 minutes before you make your cream place the mixing bowl and beater in the freezer
- Whip the cream: In the bowl of a stand mixer (or using a hand mixer) use a whisk attachment to whip the heavy cream, créme fraîche, sugar and vanilla (on medium speed) until it holds firm peaks, 1-2 minutes. Use right away or keep in the fridge.
Notes
This whipped cream is pictured on Odette Williams very vanilla cake from Simple Cakes. I also love using it on my olive oil cake.
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