Creme Fraiche Whipped Cream Food

CREME FRAICHE

Creme Fraiche image

This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!

Provided by NEONWILLIE

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Yield 16

Number Of Ingredients 2

Ingredients

2 tablespoons buttermilk
2 cups heavy whipping cream

Steps:

Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
Cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g

HOMEMADE CREME FRAICHE

Homemade Creme Fraiche image

Use creme fraiche as a substitute for sour cream or as a sophisticated alternative to whipped cream.

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 2

Ingredients

1 1/2 cups heavy cream
1/2 cup low-fat buttermilk, (1 percent to 2 percent)

Steps:

Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

CHEF JOHN'S CREME FRAICHE

Chef John's Creme Fraiche image

Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time P2DT5m

Yield 32

Number Of Ingredients 2

Ingredients

2 cups heavy cream
3 tablespoons cultured buttermilk

Steps:

Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g

CRèME FRAîCHE WHIPPED CREAM

Crème Fraîche Whipped Cream image

Rich and tangy crème fraîche adds a wonderful zing to whipped cream. It brightens the flavor of the Berry Compote and makes Hazelnut Waffles even yummier, but it's a delicious topping for desserts too.

Provided by Nicole Rees

Categories Breakfast/brunch

Yield Yields about 3 cups.

Number Of Ingredients 3

Ingredients

4 oz. (1/2 cup) crème fraîche
3 Tbs. granulated sugar
1 cup cold heavy cream

Steps:

In a large bowl, whisk the crème fraîche with the sugar until smooth. In a separate large bowl, whip the cream with an electric hand-held or stand mixer until the cream just barely reaches the firm-peak stage (it should hold a peak when the beater is pulled away, but it shouldn't be grainy). With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half. Cover and refrigerate until ready to serve; whisk a few times before serving.

Nutrition Facts : Calories 20 kcal, Fat 20 kcal, SaturatedFat 1.5 g, TransFat 2 g, Carbohydrate 1 g, Cholesterol 5 mg, UnsaturatedFat 0.5 g

SWEETENED WHIPPED CREAM FRAICHE

Sweetened Whipped Cream Fraiche image

This stuff is like heaven in a bowl! The best way to make this fraiche, is to place the cream mixture into a larger bowl with ice, then beat the cream... the trick is to have your whipping cream and sour cream VERY cold. You can place it in the freezer for about 5 minutes until really cold, just watch it does not freeze. Do not use low-fat or fat-free sour cream, only regular full-fat for this. This takes no time to make on a heavy-duty stand mixer fitted with a whisk attachment, if you are using a hand mixer then just be patient, it will take several minutes to achieve the right consistency.

Provided by Kittencalrecipezazz

Categories Dessert

Time 15m

Yield 7 cups (approx)

Number Of Ingredients 4

Ingredients

3 cups very cold whipping cream
3/4 cup very cold full-fat sour cream
3/4 cup icing sugar
3/4 teaspoon vanilla

Steps:

In a large chilled bowl (place the bowl in the freezer with the whisk attachment for about 10 minutes) using an electric mixer.
Store any leftover fraiche in the fridge.
Delicious!

Nutrition Facts : Calories 450.8, Fat 42.6, SaturatedFat 26.3, Cholesterol 152.6, Sodium 58.8, Carbohydrate 16.4, Sugar 13.6, Protein 2.6

WHIPPED CRèME FRAîCHE

Whipped Crème Fraîche image

Categories Condiment/Spread Milk/Cream Dairy Quick & Easy Vanilla Spring Sour Cream Bon Appétit

Yield Makes about 7 cups

Number Of Ingredients 5

Ingredients

3 cups chilled whipping cream
3/4 cup chilled sour cream
3/4 cup powdered sugar
1 1/2 teaspoons grated orange peel
3/4 teaspoon vanilla extract

Steps:

Using electric mixer, beat all ingredients in large bowl until stiff peaks form.

SILKY CREME FRAICHE WHIPPED CREAM

Silky Creme Fraiche Whipped Cream image

A little créme fraiche adds a pleasant tang to an otherwise plain whipped cream, and the small amount of gelatin brings double the benefits: it makes it silky-smooth and a dream to work with for piping on Martha's Roberta Heart Cakes. It also stabilizes the mixture so it will stay fluffy and scoopable for days.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Time 3h10m

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

Ingredients

1/2 teaspoon unflavored gelatin
1 1/2 cups heavy cream, divided
1/3 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1/2 cup crème fraÎche

Steps:

Sprinkle gelatin over 1 tablespoon cold water; let stand 5 minutes. Meanwhile, heat 1/4 cup heavy cream in a small pot over medium until bubbling around edges. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until dissolved. Stir mixture into remaining 1 1/4 cups heavy cream. Refrigerate until cold and beginning to set, at least 2 hours or, covered, up to 2 days.
Add confectioners' sugar to cream mixture and whisk to soft peaks. Whisk in vanilla and crème fraîche. Refrigerate until firm but still silky, at least 1 hour, or, in an airtight container, up to 1 day.