Caramel Crème Fraîche

Yields Makes about 4 1/2 cups; enough to fill and frost four 9-inch cake layers

Notes: If you can't find crème fraîche, substitute 1 cup additional whipping cream in step 2.

Ingredients

 1 1/3 cups sugar
 2 cups whipping cream
 1 cup crème fraîche (see notes)
Nutrition Facts

Servings 0

Amount Per Serving
Calories 184Calories from Fat 64
% Daily Value *
Total Fat 13g20%
Saturated Fat 8.2g41%
Cholesterol 41mg14%
Sodium 18mg1%
Total Carbohydrate 16g6%
Dietary Fiber 0.0g0%
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a 3- to 4-quart pan over medium heat, stir sugar and 1 cup water until sugar is dissolved. Increase heat to high and boil without stirring until mixture is a deep caramel color, 12 to 20 minutes. When sugar begins to brown around edges of pan, swirl gently to ensure that the mixture caramelizes evenly. Remove from heat and immediately add 1 cup cream (mixture may splatter); whisk until smooth. Pour into a large bowl and let cool to room temperature, about 20 minutes.

Step 2
2

In a bowl, with a mixer on high speed, beat remaining 1 cup cream and the crème fraîche (see notes) until mixture holds medium-soft peaks. Stir about 1 cup cream mixture into caramel until no white streaks remain. Gently fold remaining cream mixture into caramel. When completely incorporated, whisk gently to thicken to spreadable consistency, if necessary. Use immediately, or cover and chill up to 3 hours.

Ingredients

 1 1/3 cups sugar
 2 cups whipping cream
 1 cup crème fraîche (see notes)

Directions

Step 1
1

In a 3- to 4-quart pan over medium heat, stir sugar and 1 cup water until sugar is dissolved. Increase heat to high and boil without stirring until mixture is a deep caramel color, 12 to 20 minutes. When sugar begins to brown around edges of pan, swirl gently to ensure that the mixture caramelizes evenly. Remove from heat and immediately add 1 cup cream (mixture may splatter); whisk until smooth. Pour into a large bowl and let cool to room temperature, about 20 minutes.

Step 2
2

In a bowl, with a mixer on high speed, beat remaining 1 cup cream and the crème fraîche (see notes) until mixture holds medium-soft peaks. Stir about 1 cup cream mixture into caramel until no white streaks remain. Gently fold remaining cream mixture into caramel. When completely incorporated, whisk gently to thicken to spreadable consistency, if necessary. Use immediately, or cover and chill up to 3 hours.

Caramel Crème Fraîche
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