CRÈME FRAICHE
Lovely sweetened whipped topping for serving with desserts or for garnishing desserts like cheesecakes and pies. It holds up much better than plain whipped cream, and tastes way better as well. You can add cocoa and make a frosting for cakes. It's a very versatile recipe. It lasts long in the refrigerator as well. You can use nonfat sour cream if calories are a problem for you. Normally I don't suggest nonfat dairy, but in this recipe, it actually works very well. This is a VERY useful recipe and I use to use it a ton when I lived in Canada. Fresh whipping cream is very expensive here and doesn't last very long in the refrigerator for whatever reason...maybe it was the heat when we lived in the city. I think it is better on the mountain. But since I live so far from the city and grocery stores, I typically buy shelf-stable cream, but my experience is that it is not that great in this recipe, nor does it whip beautifully like fresh cream.
1 cup whipping cream (250 mL)
Sweetener to equal 1/2 cup sugar (125 mL)
1/4 tsp Thickening Agent, OR (1 mL)
xanthan gum(optional) - may need up to 1/2 tsp
2/3 cup regular sour cream, OR (150 mL)
nonfat sour cream
1/2 tsp vanilla extract (2 mL)
In food processor, on low speed, process whipping cream with sweetener. While processing, sprinkle in Thickening Agent, OR xanthan gum through feed tube. Process until stiff. Add sour cream and vanilla extract; process on medium high speed just until combined. It will keep at least one week or longer in refrigerator.
Nutritional Analysis: 2 1/8 cups, 2 tbsp (25 mL) per serving: 56.8 cal; 0.6 pro; 5.8 fat; 0.9 g carbs
Helpful Hints: Thickening Agent makes the Crème Fraiche firmer and easier to garnish desserts using a pastry bag {use up to 1/2 tsp (2 mL)}. This recipe may easily be doubled or halved. Half this recipe will suffice as a topping for a cheesecake. (1.1 g Carbs)