Creme Fraiche Cream Cheese Frosting

Vegan Dark Chocolate Triple Layer Cake

with

Creme Fraiche Cream Cheese Frosting.

I’ve been on a creme fraiche kick lately.

Having never eaten creme fraiche before and not knowing what yummy goodness I had been missing. I came across instructions on making homemade creme fraiche.

Even though I had no idea how creme fraiche tasted the kitchen scientist in me had to try it.  You see I have made homemade yogurt, homemade butter and homemade buttermilk. I can’t help myself I have to try things like this.

By the way it tastes divine. Some people compare it to sour cream but creme fraiche has so many other tangy flavor notes I really don’t think it tastes anything at all like sour cream.

So once I made the homemade creme fraiche I had to come up with ways to use it so I could make more because once I tasted it I just couldn’t get enough. I sampled quite a bit on a spoon. The first thing I made was this creme fraiche cream cheese frosting for this delicious Vegan Dark Chocolate Triple Layer Cake. I’ll give directions for making your own creme fraiche after the recipe.

Crème Fraiche Cream Cheese Frosting

1 stick butter, softened
1- 8 oz block of cream cheese, softened
16 oz powdered sugar, sifted
2 tbs crème fraiche or buttermilk
Beat the butter and cream cheese until smooth and dreamy or creamy, which ever you prefer.
Slowly add about ¾ of the powdered sugar to your bowl. I used a ½ cup measuring cup and would wait until each scoop was incorporated before I added the next. By the time you add about ¾ of the powdered sugar the mixture will be fairly thick. Add 1 tablespoon of crème fraiche or butter milk and mix until incorporated. Then add the last tablespoon of crème fraiche. Beat the mixture for about a minute and add the remaining powdered sugar. Once the last of the sugar is completely mixed in turn the mixer up on medium high and beat for another minute or two.

This recipe will frost a triple layer cake.

How To Make Homemade Creme Fraiche

 

Now if you would like to make your own creme fraiche this is what you do. Fill a pint jar 3/4th full with heavy whipping cream. Add two tablespoons of buttermilk to the jar and mix. Cover with a lid and place in a draft free place on your kitchen counter. Occasionally shake it up a bit. Let the heavy cream and buttermilk culture for 24 hours. After 24 hours you will have creme fraiche. This first batch will be a bit thinner then your second batch will be. Yes you will want to make a second batch take my word for it.


After 24 hours place the creme fraiche in the refrigerator. It will thicken up a bit more.

Now I have read that you can not make creme fraiche with ultra pasteurized heavy cream. That is the only type of heavy cream I could find in any of my local grocery stores. I tried it any way and I am happy to report the second batch turned out so thick I couldn’t believe it. You could stand a fork up in it.

So don’t always believe what you read!

For your second and any other future batches of creme fraiche you will reserve about 1/3 of a cup of your batch of creme fraiche. Add the third of a cup of creme fraiche to a pint jar and fill the pint jar full of heavy cream. Leave enough head space so you can shake it up a bit while it is culturing.  Leave for 24 hours and the refrigerate.



Comments

  1. ajcabuang04 says:

    This looks and sounds delicious!! I haven't tasted creme fraiche either. This makes me want to go out and get some! :)

  2. This looks amazing! A very naughty cake! Never had creme fraiche cream cheese before but it sounds superb. Buzzed :)

  3. Mmm this cake looks so decadent and delicious, what a great recipe!! :)

  4. Lindselicious says:

    Creme Fraiche and cream cheese sound like a match made in heaven. The cake looks delish too! I will have to check out how to make your own creme fraiche too- so many things to try!

  5. I've never made frosting with creme fraiche before, but I can imagine that it's just downright delicious =)

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