Cheese
Nancy Silverton's Crème Fraîche Whipped Cream
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20 Reviews
btglenn
November 15, 2015
If you don't have a machine to ship your cream, an old-fashioned rotary egg beater does the trick ecologically, and faster than a balloon style whip.
Elise R.
November 9, 2015
I always put a deep bowl and mixer beaters in the freezer. The cream whips in half the time.
ctgal
November 6, 2015
I am newly lactose intolerant. I can get lactose free half and half, but not lactose free heavy cream. Can you whip half and half? Perhaps with something else. I also have lactose free whole and skim milk. Tx!
Kristen M.
November 7, 2015
Coconut cream (the top part of the can of coconut milk) whips up beautifully!
beejay45
October 20, 2015
My friend's mom, who had a restaurant, always mixed a bit of softened gelatin into hers to stabilize it. However you do it, the world is a better place with whipped cream. ;)
Cathy B.
April 6, 2015
I read somewhere that adding some powdered milk would make whip cream stable and lasting, although I haven't tried it. I'm glad that sour cream can be used as creme fraiche isn't that easy to have on hand.
Cinnamonbark
September 21, 2013
Where can I get that BOWL!??! (cool recipe, but I want that bowl!! ) :-D
Kristen M.
September 21, 2013
I know, right? I think Amanda got it at ABC Home -- maybe we should start stocking it in Provisions too!
abatjour
September 17, 2012
wonderful indeed...and, it will keep up to four (4) days in the fridge. it ends
up sort of like marshmello fluff (although not as low fat). who knew whipped
cream was a keeper. true "staying power."
up sort of like marshmello fluff (although not as low fat). who knew whipped
cream was a keeper. true "staying power."
thecrabbycook
October 6, 2011
I would put whipped cream on top of EVERYTHING if I weren't concerned about expanding thighs. I'd like a plop of this on my tomato soup tonight...
saltandpeppersf
September 23, 2011
very clever to cool the bowl and whisk as well... will try that next time I whip cream!
ashleychasesdinner
September 22, 2011
I love this recipe! My mother always made whipped cream with heavy whipping cream and vanilla. Love the addition of creme fraiche!
luvcookbooks
September 22, 2011
am just cooking my way through The Foods of Campanile, with some detours to the Pastry Cookbook .... have you tried the Tuscan minestrone?
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