Mixing crème fraîche into basic whipped cream adds just the right amount of tang to cut through rich desserts. Try this recipe on strawberry bread pudding or with a slice of pecan pie.
- Yield: About 2 1/2 cups
- Difficulty: Easy
- Total: 15 mins
- 1 cup heavy cream
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon granulated sugar or packed light brown sugar
- Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
- Place all of the ingredients in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.) Serve immediately.