Crème Fraîche Whipped Cream

Crème Fraîche Whipped Cream

Thank you to Bellwether Farms for sponsoring this post.

Crème fraîche and I go way back. My first taste of this velvety, cultured cream was in high school when I worked at a gourmet food store under the tutelage of a young woman named Julie. She had clear, pale blue eyes, dressed only pastels, and was rumored to be having a love affair with the shop owner.  Julie was soft spoken and smart, feminine and fierce, the big sister I wish I’d had, and the embodiment of what I hoped to one day become. Everything she taught me about food, I absorbed like it was my new religion. This included the wonder of crème fraîche in cooking.

Crème Fraîche Whipped Cream

Back then, store bought crème fraîche was hard to come by and Julie showed me how to make it from scratch. Today, though, we are lucky to have Bellwether Farms, which makes a stellar,  award winning crème fraîche that is as creamy as anything that might come from my own kitchen (it’s the preferred brand among US chefs). Today I’m sharing one of my favorite ways to put Bellwether Farms to good use in this ridiculously delicious spin on standard whipped cream. 

To be sure, whipped cream plain and simple is a beautiful thing. But folded into lightly sweetened crème fraîche? It will up your dessert game when spooned onto everything from piles of fresh berries to Thanksgiving pies. Here’s why:

      1. Flavor

        The mild cultured tang of crème fraîche adds a layer of interest and flavor that enhances whatever dessert it’s destined for.

    1. Texture

      It’s got more body than whipped cream alone, like eating clouds. I dare you to NOT lick your fingers.

    2. Longevity

      Crème Fraîche Whipped Cream has more staying power than just whipped cream. Make it ahead of time and store it in the fridge until ready to use. A few turns with a whisk and your luscious cream will be as good as new.

Creme Fraiche Whipped Cream

It’s wonderful served over berries, on pies and tarts, or spooned alongside tender cooked fruit, such as Roasted Apricots or the Baked Apples in Rise & Shine.

For more recipe inspiration on using crème fraîche, you might like this recipe for Herb Crème Fraîche with Grilled Vegetables or the recipes on the Bellwether Farms website.

Crème Fraîche Whipped Cream! Your favorite desserts just got even better. #crèmefraîche @bellwetherfarms Click To Tweet
Crème Fraîche Whipped Cream
5 from 1 vote
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Crème Fraîche Whipped Cream

Whipped cream plain and simple is a beautiful thing. But folded into lightly sweetened crème fraîche? It will up your dessert game when spooned onto everything from piles of fresh berries to Thanksgiving pies. It also has a flavorful tang, velvety texture, and more sturdiness than whipped cream alone. I dare you not to lick the bowl.
Course Dessert
Servings 2 1/2 cups
Author katiemorford

Ingredients

  • 1/3 cup crème fraîche , such as Bellwether Farms
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Instructions

  1. In a small bowl, whisk together the crème fraîche, sugar, and vanilla until smooth.
  2. In a separate large bowl, whip the cream until it reaches stiff peaks.
  3. Add the crème fraîche to the bowl with the whipped cream. Use a rubber spatula to gently fold them together until smooth and blended.
  4. Serve immediately or cover and refrigerate until ready to use. If refrigerated, whisk gently a few times before serving. Ideally served within a day or two, but will keep for several days.

Creme Fraiche Whipped Cream

Comments

10.28.2016 at 6:42 AM #

Meg Hart

Another beautifully written post, and a fantastic recipe, and even more fantastic writing. You always know how to bring things to life, and really capture the essence of your subject matter.

10.28.2016 at 6:42 AM #

katiemorford

Thanks Meg. This was a fun one to do.

10.28.2016 at 6:57 AM #

Anne

This sounds fabulous! Cannot wait to put this to use. Thank you.

10.28.2016 at 6:57 AM #

katiemorford

Oh good. And yes, fabulous is the right word.

10.28.2016 at 10:09 AM #

Pam

Thanks – I have done this in the past and it works really well for make in advance whipped cream and definitely has fantastic flavor. I have found in a pinch that yogurt will also work to stabilize and add tanginess.

10.28.2016 at 4:13 PM #

Julie @ RDelicious Kitchen

It looks so rich, creamy, and fluffy! I would love a dollop on warm apples.

10.28.2016 at 4:13 PM #

katiemorford

It’s so full of flavor, that a little does go a long way.

10.31.2016 at 6:34 PM #

Diane Southworth

Personally I hate Creme Fraiche. Give me sour cream or real cream any day of the week. I find Creme Fraiche to be an awkward and unsuccessful combination of the two.

10.11.2017 at 8:56 PM #

Bob McGonagle

Do you add granulated sugar? If so does it combine well enough as to not be gritty? I have seen this be a problem before when added to cold ingredients

12.28.2017 at 10:10 PM #

Lise ( Leez) Corson

Can I use this method when making a banana cream pie that I intend to refrigerate for 24 hrs before serving? I’m concerned about making it ahead of time without a stabilizer, esp since it’s for company on New Year’s Eve.

12.28.2017 at 10:10 PM #

katiemorford

Hi Lise,

This is more stable than just regular whipped cream. However, if it were me, I’d probably make the pie the day before and then the Creme Fraiche Whipped Cream the afternoon you are going to serve it and then keep in the fridge until serving time. Hope that helps.

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