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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.

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories184
% Daily Value *
Total Fat 13g17%

Saturated Fat 8.2g41%
Cholesterol 41mg14%
Sodium 18mg1%
Total Carbohydrate 16g6%

Dietary Fiber 0.0g0%
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.