Creme Fraiche Cream Cheese Frosting

Creme Fraiche Cream Cheese Frosting

This homemade Creme Fraiche Cream Cheese Frosting is the perfect frosting for this Vegan Dark Chocolate Triple Layer Cake. 

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.

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

This recipe will frost a triple layer cake.

Creme Fraiche Cream Cheese Frosting

Arlene Mobley - Flour On My Face

Creme Fraiche makes amazing whipped cream cheese frosting for your favorite cake recipe.

5 from 4 votes

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 1 minute min

Cook Time 1 day d

Total Time 1 day d 1 minute min

Course Dessert

Cuisine French

Servings 8 servings

Calories 421 kcal

Ingredients  

1x2x3x

• ▢ 1 stick butter (softened)
• ▢ 8 oz cream cheese (softened)
• ▢ 16 oz powdered sugar (sifted)
• ▢ 2 tbs crème fraiche or buttermilk

Follow Flour On My Face on Pinterest

Instructions 

• Beat the butter and cream cheese until smooth and creamy.
• Slowly add ½ cup of powdered sugar at a time to the bowl and beat until mixed in well. Repeat with remaining sugar until all the sugar has been mixed into the butter and cream cheese.
• When the mixture gets too thick add the creme fraiche slowly and beat in.
• Beat for about a minute and add any remaining powdered sugar.
• Once the last of the sugar is completely mixed in turn the mixer up on medium high and beat for two minutes.
• Frost cooled cake immediately and refrigerate until ready to serve.

Nutrition

Calories: 421kcalCarbohydrates: 58gProtein: 2gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 62mgSodium: 197mgPotassium: 49mgSugar: 57gVitamin A: 740IUCalcium: 36mgIron: 1mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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 ¾th 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 ⅓ 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.