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Crème fraîche is one of my food obsessions. If you’ve never cooked with this decadent, slightly sour cream, you’ve been missing out. It is often used to finish hot sauces or served on the side of a tart fruit crisp as a tangy alternative to whipped cream. But my new obsession is whipped, light, crème fraîche frosting, a sexy and not-too-sweet topping for all kinds of cakes.

Why you’re going to love this three-ingredient frosting recipe

Why should you ditch traditional buttercream for my crème fraîche frosting? Let’s start with the fact that it calls for just three ingredients. You need nothing more than unsalted butter, crème fraîche and powdered sugar.

I originally added vanilla but at some point realized that the sweet, almost floral flavor of vanilla bean distracted from the bright, tart flavor of the crème fraîche.

What is crème fraîche?

Crème fraîche, the base for this frosting recipe, is a dairy product similar to thickened cream but with a distinctly tart flavor. According to Larousse Gastronomique, crème fraîche is “cream to which a lactic bacteria starter has been added which thickens the cream and gives it a slightly sharp, but not sour flavor.” Originally, this process happened naturally when cream was left to sit at room temperature.

Today, crème fraîche is made under controlled conditions, typically from pasteurized dairy. The resulting product is similar to sour cream only with a more buttery color and distinct weight on the tongue. (Crème fraîche typically has about 10% higher butterfat content than you would find in sour cream.) In crème fraîche frosting, that richness is used to replace butter to make an opulent topping for cakes. And although I have many recipes using crème fraîche, this cake topping might be my favorite.

How to make the frosting

This frosting is easy to make but it’s important to follow the instructions exactly. The most important points to keep in mind:

The butter must be softened but not melted.
The crème fraîche must be warmed slightly from refrigerator temperature but not quite as warm as room temperature.
The powdered sugar must be sifted.

Tools

You probably have all of the equipment you need to make this frosting.

You’ll want a stand mixer with a paddle attachment or a pair of old-fashioned beaters. I use a Kitchenaid Artisan (pictured) for all of my recipe testing.

You’ll also need a sifter for the sugar. I just use a basic strainer with a handle. And you’ll need a good spatula for scraping the bowl.

Tips and troubleshooting

The most important thing to understand about this frosting is that the consistency varies from batch to batch. It can depend both on the temperature of the kitchen and the brand of crème fraîche…possibly even the time of year. Here’s an article on the chemistry of cream if you really want to geek out on why this happens.

If your frosting is thinner than you want, you might be tempted to make a more stiff frosting by adding extra powdered sugar. Do not do this! You will wreck the balance of flavors.

Instead, try refrigerating your frosting to see if you can get your desired consistency and if not, spoon it over your cake. It will still taste delicious.

The most important tip for making a great frosting is to warm both the butter and your crème fraîche before blending the two.

The butter should be softened on the counter and then beaten to creamy smoothness before you add the crème fraîche. And be sure to take crème fraîche out of the refrigerator before you start whipping the butter. It should not go into the mixer ice cold. This will help ensure that the two forms of dairy are incorporated properly.

Once you’ve combined the butter and crème fraîche, blend only until smooth. Over-blending can cause the mixture to break.

Storing the cake in the refrigerator will help keep the frosting set.

How do you use crème fraîche frosting?

As far as I’m concerned, this frosting recipe is as versatile as white buttercream but much sexier. No, I can’t try to sell you on the idea that crème fraîche is an aphrodisiac but its flavor is a unique sensory explosion in your mouth. And that’s undeniably sensual.

It’s great on carrot cake and pumpkin cake in place of cream cheese frosting. Try it as an alternate frosting for my passion fruit cake. It’s even delicious on a basic chocolate layer cake or a mocha cake. (Note that if you’re frosting is thin, you may have trouble using it for the middle layer of a layer cake.)

The only way I don’t recommend using this frosting is on red velvet. The tangy frosting on top of the slightly sour cake is just a tang overload as far as I’m concerned.

If you want more of my unusual takes on desserts, check out my aphrodisiac dessert cookbook Eat Cake Naked.

Creme Fraiche Frosting in a red Kitchenaid mixer

Crème Fraîche Frosting

Print Recipe

This 3-ingredient frosting recipe offers an undeniable tange and a smooth, silky consistency.

Course Dessert

Cuisine American

Dish Type Frosting

Cooking Style Baking

Ingredient creme fraiche

Prep Time 15

Total Time 15

Servings servings

Calories 193

Author Amy Reiley

Ingredients

4 oz unsalted butter softened
3/4 cup creme fraiche
2-2 1/2 cup powdered sugar sifted

Instructions

Remove the creme fraiche and butter from the refrigerator to soften. (If the creme fraiche is too cold, it can cause the butter mixture to break.)
Beat the softened butter in the bowl of an electric mixer on medium speed until it is fluffy.
Add the creme fraiche. Continue to mix until the creme fraiche is fully incorporated and the frosting looks creamy.
Add the sifted powdered sugar, 1/2 cup at a time, with the mixture on low. Continue to add the powdered sugar until you’ve added 2 cups. If it is not at your desired thickness, continue to added powdered sugar, 1/4 cup at a time up to 2 1/2 cups. (The final frosting will be slightly softer than buttercream.)
Mix on medium speed until the frosting is completely smooth.
Spread on your favorite cake and serve immediately or store in the refrigerator.

Notes

Do not try to mix refrigerator-temperature creme fraiche to the butter. It will not incorporate properly and you'll probably have to throw the whole batch out.

Be careful not to overmix the creme fraiche with the butter. Mix until just incorporated and creamy before adding the sugar.

Make sure your powdered sugar is sifted. Unsifted sugar can cause the frosting to be lumpy.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

How to Make Crème Fraîche Frosting