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.