Silky, floofy, and bright-tasting crème fraiche whipped cream is the ideal accompaniment to any dessert recipe. It's more stable than regular whipped cream and can be made up to 2 days ahead and refrigerated until needed. Made in 5 minutes with 3 ingredients, including store-bought or homemade crème fraîche.
Adapted from my cookbook Alternative Baker. Dollop, swirl, or pipe it over cakes, tarts, and pies...or just eat it straight from the bowl.
If you're a fan of creative whipped toppings such as mascarpone cream, you're going to love this simple formula for whipped crème fraiche.
When I worked as a pastry chef at fancy San Francisco restaurants, we would often have a container of crème fraiche whipped cream in the fridge to top desserts.
Whipped crème fraiche is simply chantilly cream (aka classic whipped cream) with a portion of cream replaced with crème fraiche. The result? A more stable whipped topping that holds well for up to 2 days.
Crème fraiche whipped cream has a brighter flavor than regular whipped cream thanks to cultured dairy. It complements all sorts of dessert recipes, from chocolate desserts such as gluten-free chocolate bundt cake to fruit desserts like gluten-free apple galette.
Although if you're anything like me, you'll be tempted to nom the whole batch of tangy goodness straight from the bowl! See below for more ways to use this dreamy crème fraiche whipped cream.
Ingredients
This recipe comes together with just 3 ingredients.
- Crème fraiche adds a silky texture and bright flavor. Brands I like are Vermont Creamery, Bellwether Farms, and Cowgirl Creamery; or you can make your own crème fraîche with 2 ingredients and 24 hours inactive time. You can use sour cream in place of crème fraiche for a slightly more tart and firm whipped topping.
- Heavy cream or whipping cream makes the topping whip up floofy and light. Organic Valley brand is my favorite.
- Sugar, honey, or maple syrup add a touch of sweetness. Use a sweetener that complements your dessert; I prefer sugar for chocolate desserts, honey for berries and stone fruit, and maple syrup for apple or pumpkin desserts.
How to Make Whipped Crème Fraiche
This crème fraiche whipped cream comes together with about 5 minutes of active time. You can use a bowl and a whisk (shown here), or use a hand blender, or a stand mixer fitted with the paddle attachment.
The recipe makes about 8 servings or a scant 2 cups.
TBG TIP: If you accidentally overwhip your crème fraiche and it begins to look curdled, don't panic! Just add 2 tablespoons cold cream and fold gently with a flexible spatula; the mixture should magically loosen up and become smooth again. Repeat the process if need be until the cream is smooth and billowy.
How to Use Crème Fraiche Whipped Cream
This dreamy whipped topping goes with just about any dessert. Here some of my favorite ways to enjoy it:
- Pipe it over gluten-free lemon tart or gluten-free blood orange tart for a stunning topping.
- Dollop it on slices of gluten-free chocolate bundt cake or chocolate almond flour cake.
- Serve it over stovetop pot de crème or strawberry shortcakes.
- Spread it over gluten-free tartlet shells and top with seasonal fruit and honey.
- Swirl it over gluten-free pancakes or corn flour waffles for a brunchtime treat.
- Layer it with gluten-free sponge cake and berries for an elegant Victoria Sponge.
- Decorate a gluten-free pumpkin pie.
- Use it to top fresh fruit such as berries or stone fruit for a simple dessert.
How do you like to use whipped crème fraiche? Let me know in the comments below!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this crème fraiche whipped cream recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
3-Ingredient Whipped Crème Fraiche
Print Recipe Pin RecipeIngredients
- ½ cup (4 ounces) crème fraiche
- ½ cup plus 2 tablespoons cold heavy cream or whipping cream
- 2 teaspoons organic granulated sugar, maple syrup, or honey (more to your taste)
Equipment
- whisk, hand mixer, or stand mixer
Instructions
- In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric beater or whisk), combine the crème fraiche, cream, and sugar.
- Whip on high until soft peaks form, 1-2 minutes (i.e., when you lift the whisk out and hold it upside down, a peak of cream flops over itself).
- If you plan to pipe the whipped crème fraiche, whip it to firm peaks.
- Use right away, or cover and refrigerate for up to 2 days.
- If storing it for more than a few hours, you may need to whisk it again if it has deflated slightly or started to separate.
Notes
- Feel free to add other flavors to this crème fraiche whipped cream such as 1/2 teaspoon vanilla extract or paste.
- This recipe also works with sour cream instead of crème fraiche.
- If you accidentally overwhip the crème fraiche and it begins to look curdled, don't panic! Just add 2 tablespoons cold cream and fold gently with a flexible spatula; the mixture should loosen up and become smooth again. Repeat the process if need be until the cream is smooth again.
Leave a comment and rating