Whipping cream creme fraiche is one of those culinary gems that elevate any dish to the next level. It’s a versatile ingredient that can be used in sweet or savory recipes, from cakes and pies to soups and sauces. In this article, we’ll share with you two delicious recipes that showcase the magic of whipping cream creme fraiche. But before we dive into the recipes, let’s talk about what whipping cream creme fraiche is and how to make it.
What is Whipping Cream Creme Fraiche?
Whipping cream creme fraiche is a thick and tangy cream that’s made by fermenting heavy cream with a special culture of lactic acid bacteria. The fermentation process gives the cream a sour and slightly nutty flavor, similar to sour cream but with a richer texture. Whipping cream creme fraiche is a staple in French cuisine, where it’s used as a condiment or a base for sauces and soups.
How to Make Whipping Cream Creme Fraiche
Making whipping cream creme fraiche is incredibly easy, and you only need two ingredients: heavy cream and a creme fraiche culture. Here’s how to do it:
- 1 cup heavy cream
- 1 tablespoon creme fraiche culture (or 2 tablespoons of plain yogurt with live cultures)
- Heat the heavy cream in a saucepan over medium heat until it reaches 85°F (29°C).
- Remove the saucepan from the heat and stir in the creme fraiche culture or plain yogurt.
- Pour the mixture into a jar or a bowl and cover it with a clean cloth or a lid with a small vent hole.
- Leave the jar or bowl in a warm place (70-75°F or 21-24°C) for 12-24 hours, until the cream thickens and develops a tangy flavor.
- Refrigerate the whipping cream creme fraiche for at least 2 hours before using it.
One serving (1 tablespoon) of whipping cream creme fraiche contains:
- Calories: 50
- Protein: 0.5g
- Fat: 5g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 1g
- Sodium: 5mg
Preparation time: 5 minutes
Fermentation time: 12-24 hours
Total time: 12-24 hours
- Jar or bowl with lid
- Clean cloth
Whipping cream creme fraiche can be used in countless ways, but here are some ideas to get you started:
- Top fresh berries or stone fruits with a dollop of whipping cream creme fraiche
- Use it as a base for creamy soups or sauces, like mushroom cream sauce or tomato bisque
- Add it to mashed potatoes or cauliflower for a tangy twist
- Use it as a topping for tacos, fajitas, or nachos
- Replace sour cream with whipping cream creme fraiche in recipes that call for it
Variations and Substitutions:
You can experiment with different ratios of heavy cream and creme fraiche culture to adjust the tanginess and thickness of your whipping cream creme fraiche. You can also substitute the creme fraiche culture with kefir or buttermilk. If you don’t have a thermometer, you can heat the cream until it’s warm to the touch but not hot.
Whipping cream creme fraiche will keep in the refrigerator for up to two weeks. You can also freeze it for later use, but the texture may change after thawing.
- Make sure your jar or bowl is clean and sterilized before making whipping cream creme fraiche.
- Don’t use ultra-pasteurized cream, as it won’t ferment properly. Look for cream that’s labeled as “pasteurized” or “heavy cream.”
- Stir the cream and culture gently but thoroughly to distribute the bacteria evenly.
- Don’t be alarmed if you see some separation or liquid on top of your whipping cream creme fraiche. This is normal and can be stirred back in.
Frequently Asked Questions:
Q: Can I use whipping cream creme fraiche instead of sour cream?
A: Yes! Whipping cream creme fraiche is a great substitute for sour cream in recipes that call for it, as it has a similar tangy flavor and texture.
Q: Can I use whipping cream creme fraiche in baking?
A: Yes, you can use whipping cream creme fraiche in baking, but keep in mind that it has a higher fat content than sour cream or yogurt, so it may affect the texture of your baked goods. You can use it in recipes that call for sour cream or yogurt, or as a substitute for heavy cream in some recipes.
Recipe #1: Whipping Cream Creme Fraiche Cake
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whipping cream creme fraiche
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the whipping cream creme fraiche and vanilla extract and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
One serving (1/8 of the cake) of whipping cream creme fraiche cake contains:
- Calories: 300
- Protein: 3g
- Fat: 16g
- Carbohydrates: 36g
- Fiber: 0g
- Sugar: 24g
- Sodium: 110mg
Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 45-50 minutes
You can serve whipping cream creme fraiche cake as is, or you can top it with fresh berries, whipped cream, or a dusting of powdered sugar. It’s a perfect dessert for any occasion, from birthdays to dinner parties.
Recipe #2: Whipping Cream Creme Fraiche Mushroom Soup
- 1 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1/2 cup whipping cream creme fraiche
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to