I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Creme Fraiche Whipped Cream

img_4473_fotor-1

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.

Print

Creme Fraiche Whipped Cream

Scale

Ingredients

  • 1 cup heavy cream, preferably not ultra-pasturized
  • 1/4 cup Creme Fraiche
  • 3/4 teaspoon Rain’s Choice pure Vanilla Extract
  • 13 tablespoons sugar (to taste)

Instructions

  1. Using a hand mixer or whisk, whip cream and Creme Fraiche until it forms bubbles. Add the sugar and vanilla extract and keep whipping until it has reached the thickness you want. If you have over whipped it, carefully fold in a little whipping cream at a time until it reaches the desired consistency.

 

 

Follow me

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
Follow me

Latest posts by Patricia Rain (see all)

Tags:

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.

Leave a comment

Save my name, email, and website in this browser for the next time I comment.

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Company