Crème Fraîche Frosting
This 3-ingredient frosting recipe offers an undeniable tange and a smooth, silky consistency.
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.Nutrition
Calories: 193kcal | Carbohydrates: 26g | Protein: 0.4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 6mg | Potassium: 21mg | Sugar: 25g | Vitamin A: 326IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.03mg