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 in pastels, and was rumored to be having a love affair with the shop owner. Julie was soft spoken and smart, feminine and fierce, and the embodiment of what I hoped to one day become. I absorbed everything she taught me about food like a new religion. This included the magic of crème fraîche, and by turns, its use in Crème Fraîche Whipped Cream
Start with Good Crème Fraîche
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 berries to Thanksgiving pies.
Why Make Crème Fraîche Whipped Cream?
The mild cultured tang of crème fraîche adds a layer of interest and flavor that enhances whatever dessert it’s destined for.
It’s got more body than whipped cream alone, like eating clouds. I dare you to NOT lick your fingers.
Makes Whipped Cream Last
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.
For more recipe inspiration on using crème fraîche, you might like:
Summer Pea Soup on Simply Recipes
And the recipes on the Bellwether Farms website.
Crème Fraîche Whipped Cream
- 1/3 cup crème fraîche , such as Bellwether Farms
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
In a small bowl, whisk together the crème fraîche, sugar, and vanilla until smooth.
In a separate large bowl, whip the cream until it reaches stiff peaks.
Add the crème fraîche to the bowl with the whipped cream. Use a rubber spatula to gently fold them together until smooth and blended.
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.