Creme Fraiche Whipped Cream Recipes

CHEF JOHN'S CREME FRAICHE

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.

CREME FRAICHE WHIPPED CREAM

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.

SILKY CREME FRAICHE WHIPPED CREAM

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.

HOMEMADE CREME FRAICHE

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.

WHIPPED CRèME FRAîCHE

Steps:

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