Crème Fraîche Whipped Cream – ready to impress and the perfect tang for sweet desserts…this is creamy goodness in action.
I’ve been making homemade whipped cream for years now – ever since I became more health conscious and realized that the store bought Reddi Whip and Whipped Topping include less than real ingredients. I’ve made coconut whipped cream, sour cream whipped cream and spiked whipped cream (with Armagnac or raspberry frambroise).
One of my favorite uses for crème fraîche is to make a simple whipped cream. It is tangier than regular old whipped cream, it holds together better and, oh yeah, it sounds awesome when you say you topped your pie with homemade crème fraîche whipped cream.
How did this crème fraîche whipped cream come about? Well, I’m glad you asked. I had some unopened crème fraîche that was passed it’s expiration date. I was so bummed. First because I forgot why I bought the crème fraîche in the first place. I’m sure that it was going to be a good recipe, though. And Second, I hate to waste food.
I got to thinking, if the container wasn’t open, if it could still be good past the expiration date. So I Goggle it. I found this “Typically, crème fraîche will keep for up to eight weeks, if refrigerated.”
O.K., so now I know we aren’t going to die if we eat this … what to make with it. If only I could remember why I bought it in the first place. My memory is not what is used to be when I was younger.
I just made a Raspberry Clafoutis and I was going to make whipped cream for it and then suddenly it popped into my head to put crème fraîche in the whipped cream.
Regular fresh whipped cream is best served immediately, but when you mix in crème fraîche, it seems to hold together better. It lasts several days in the refrigerator without separating.
Crème Fraîche Whipped Cream
Yields approximately 1 1/2 cups
1 cup heavy cream
1/2 cup crème fraîche
2 Tablespoons confectioners’ sugar
1 teaspoon vanilla
1 Tablespoon Raspberry Framboise (optional)
Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
Place all of the ingredients in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes.
Serve immediately or cover and keep chilled in refrigerator until ready to serve.