Prep 15 mins
Cook 0 mins
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.
- 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.
This wasn't the Cream Fraiche that I was expecting. I had a hard time distinguishing this from regular whipped cream - the sour cream wasn't really detectable. I ended up doubling the vanilla extract but there still didn't seem to be enough flavor, so I added a t of almond extract too.
I have no idea what creme fraiche tastes like and I don't care cuz this is AMAZING. I used confectioners sugar and 2% Fage greek yogurt as my hubbie doe not care for sour cream. Made as a topping for Fresh Raspberry Tart With Vanilla Creme Fraiche Thanks once again Kitten!
Fabulous! EASY! Creamy! SINFUL! And..... DREAMY!! 5 STARS! Keep these recipes coming!