Silky, floofy, and bright-tasting crème fraiche whipped cream is the ideal accompaniment to any dessert. 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!
½cupplus 2 tablespoons cold heavy cream or whipping cream
2teaspoonsorganic granulated sugar, maple syrup, or honey (more to your taste)
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.
Video
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.