Silky Creme Fraiche Whipped Cream

Name: Silky Creme Fraiche Whipped Cream
Prep time: 5 min
Total time: 190 min
Ingredients: 0.5 teaspoon unflavored gelatin; 1.5 cups heavy cream, divided; 0.333 cup confectioners' sugar; 0.5 teaspoon pure vanilla extract; 0.5 cup crème fraÎche

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By

Martha Stewart

Updated on January 10, 2022

flourless chocolate heart mini cakes topped with swiss-meringue buttercream — Photo: Johnny Miller

Prep Time:

5 mins

Total Time:

3 hrs 10 mins

Yield:

Makes about 3 1/2 cups

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.

Ingredients

½ teaspoon unflavored gelatin
1 ½ cups heavy cream, divided
⅓ cup confectioners' sugar
½ teaspoon pure vanilla extract
½ cup crème fraÎche

Directions

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.

Originally appeared: Martha Stewart Living, January/February 2022