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Creme Fraiche Whipped Cream

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Adding a little creme fraiche when you are whipping cream will help to stabilize it. No deflating, leaking or other problems, and no need to add cornstarch or gelatin to keep the whipped cream looking good on top of the pie or cake. Creme Fraiche is a lightly cultured cream so it has a pleasant tartness to it — not too pronounced but just enough to give the whipped cream a slight edge.

You don’t need much Creme Fraiche but the good news is that it keeps well in the refrigerator and is a treat by itself over fresh berries and stone fruits, topped on waffles or pancakes, or spreading on toast or croissants. You can also substitute it for heavy cream for finishing a savory cream sauce. You’ll wonder why you never used it before once you see how nicely your whipped cream turns out and how good it is on so many other things.

Most recipes suggest fold the creme fraiche into the already whipped cream. Personally, I add it to the cream and whip them together. You can do whichever you prefer. You’ll find that leftover whipped cream won’t need whisking the following day.

 

Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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