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Recipe

Crème Fraîche Whipped Cream

By Nicole Rees Fine Cooking Issue 75

Yield: Yields about 3 cups.

Rich and tangy crème fraîche adds a wonderful zing to whipped cream. It brightens the flavor of the Berry Compote and makes Hazelnut Waffles even yummier, but it’s a delicious topping for desserts too.

Ingredients

  • 4 oz. (1/2 cup) crème fraîche
  • 3 Tbs. granulated sugar
  • 1 cup cold heavy cream

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 20
  • Fat Calories (kcal): 20
  • Fat (g): 2
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 5
  • Sodium (mg): 0
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • In a large bowl, whisk the crème fraîche with the sugar until smooth. In a separate large bowl, whip the cream with an electric hand-held or stand mixer until the cream just barely reaches the firm-peak stage (it should hold a peak when the beater is pulled away, but it shouldn’t be grainy). With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half. Cover and refrigerate until ready to serve; whisk a few times before serving.

Make Ahead Tips

This recipe can be made a day ahead and refrigerated, covered.

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Reviews (1 review)

  • pokano | 12/26/2017

    Absolutely delicious when you need something a bit tangier than plain whipped cream. We put this on an olive oil apple cake and it was scrumptious!

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