CRèME FRAîCHE WHIPPED CREAM
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
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
CREME FRAICHE
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
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
CREAMY WHIPPED RICOTTA
Whipped ricotta has quickly become a favorite along the lines of creme fraiche. It can be used in both savory and sweet dishes. Feel free to spread this on bread and drizzle with olive oil and pepper for an accompaniment to an Italian meal.
Provided by thedailygourmet
Categories Appetizers and Snacks Cheese
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- Place ricotta in the bowl of a stand mixer fitted with the wire whip attachment. Start mixer on slow and whip for 2 minutes. Gradually mix in whipping cream and salt. Adjust the mixer speed to the highest level and whip until mixture is light and airy, about 5 minutes.
Nutrition Facts : Calories 52 calories, Carbohydrate 1.6 g, Cholesterol 13.9 mg, Fat 3.6 g, Protein 3.3 g, SaturatedFat 2.3 g, Sodium 109.5 mg, Sugar 0.1 g
WHIPPED CRèME FRAîCHE
Categories Condiment/Spread Milk/Cream Dairy Quick & Easy Vanilla Spring Sour Cream Bon Appétit
Yield Makes about 7 cups
Number Of Ingredients 5
Steps:
- Using electric mixer, beat all ingredients in large bowl until stiff peaks form.
SILKY CREME FRAICHE WHIPPED CREAM
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
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.
CREME FRAICHE WHIPPED CREAM
Make and share this Creme Fraiche Whipped Cream recipe from Food.com.
Provided by TishT
Categories Dessert
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Whip the heavy cream until it begins to thicken.
- Sprinkle with confectioner's sugar and continue to beat the cream until it makes a soft lazy peak.
- Fold or gently whisk in the creme fraiche.
Nutrition Facts : Calories 647, Fat 66, SaturatedFat 41.1, Cholesterol 244.6, Sodium 67.9, Carbohydrate 12.9, Sugar 8, Protein 3.7
SWEETENED WHIPPED CREAM FRAICHE
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
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
RED-GRAPE CAKE WITH WHIPPED CREME FRAICHE
A delicious cake studded with masses of grapes is our nod to Olivagando, the annual Italian olive-oil-harvest festival, when growers celebrate their haul with a cake topped with grapes-a symbol of abundance since ancient times. Devour it as is or dress it up with a few dollops of whipped crème fraîche and a fresh bunch or two of this seasonal fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Cake Recipes
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat together butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Fold in half of flour mixture, then sour cream and lemon zest. Stir in remaining flour mixture just to combine. Spread batter evenly into prepared pan, smoothing top with a small offset spatula. Scatter grapes over top.
- Bake until cake pulls away from sides of pan and a tester comes out clean, 45 to 50 minutes. Transfer to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, invert cake, and let cool completely.
- In a large bowl, beat cream and confectioners' sugar on medium-high speed to soft peaks, about 3 minutes. Add crème fraîche; beat to firm peaks, about 2 minutes more. Serve cake with whipped crème fraîche and more grapes.
BUTTERSCOTCH BUDINO WITH WHIPPED CRèME FRAîCHE
Categories Milk/Cream Rum Egg Dessert Vanilla Winter Chill Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 20
Steps:
- For budino:
- Mix cream and milk in large bowl. Whisk egg, egg yolks, and cornstarch in medium bowl. Stir sugar, 1/2 cup water, and salt in heavy large pot over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns thick, syrupy, and dark amber, occasionally swirling pot and brushing down sides with wet pastry brush, about 7 minutes. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Bring mixture to boil, watching closely to prevent mixture from bubbling over, then reduce heat to medium. Gradually whisk half of hot caramel mixture into egg mixture. Return mixture to pot, whisking to blend. Whisk over medium heat until custard boils and is very thick, about 2 minutes. Remove from heat. Add butter and rum; stir until melted and smooth. Strain.
- Divide custard among ten 6-ounce glasses or cups. Chill uncovered until cold, about 4 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep refrigerated.
- For toppings:
- Place 1/2 cup cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Add butter and set aside. Stir sugar, corn syrup, and 2 tablespoons water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns medium amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 6 minutes. Immediately whisk in cream mixture (mixture will bubble vigorously). Stir to dissolve caramel bits. Set pan in large bowl of ice water to cool. Discard vanilla bean. DO AHEAD: Caramel sauce can be made 1 day ahead. Cover and chill.
- Using electric mixer, beat remaining 1/4 cup cream in medium bowl until peaks form. Add crme frache and beat until soft peaks form. Place 1 budino on each of 10 plates. Reheat caramel sauce just until warm. Spoon 1 tablespoon caramel sauce over each budino. Spoon dollop of whipped crème fraîche over and sprinkle with fleur de sel.
- *A type of sea salt; available at some supermarkets and at specialty foods stores.
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