Can anyone let me know what Crème fraiche is? Suggest some reciepe with this product.....Can this used as cake frosting?
Thanks.
Hello Ef'ers,
No. It's cream that's been treated with a souring agent, like lemon juice, which thickens it and gives it a really sharp taste, certainly not suitable for cakes, even if you sweeten it.
This link takes you to a site that should answer all your questions, with recipe included. Have fun, it sounds good and I'll be trying it out shortly, for myself.
There are many recipes available if you google either creme fraiche or sour cream frosting.
It's like wimpy sour cream. Enjoy!
Crème Fraiche is lovely stuff!
I just discovered how lovely and useful it is this week - when I did not know what to do with this huge 1 ltr container someone bought and did not use.
I stirred it into a Bolognaise mixture .... and it made it all thick and creamy - and delicious!
Then ... I stirred it into my curry mixture (I made the curry after reading that thread about meals under Sfr10) and ended up with a lovely thick creamy curry sauce!
Lovely stuff - I can`t live without it anymore.
How would it be for a topping on Carrot Cake?... mixed with icing sugar?
That cake usually has a slightly "tart" icing.
It's become a really common ingredient the world over:
http://en.wikipedia.org/wiki/Cr%C3%A8me_fraiche
A few ideas can be found on BBC:
I find this brand in particular too soft for cake icing. However, if you add a bit of fresh lemon rind to it, it is magnificent with summer fruit and berries, or as a savory addition to soups (asparagus in particular).
I use a spoonful (without the lemon rind) as a substitute for sour cream on top of a good bowl of goulash as well.
No, it is creme that is slightly fermented, like yogurt.
I often make it myself, starting with fresh cream to which is added a starter (i.e. some creme fraiche or buttermilk), then let it sit out for a day or so, then refrigerate.
Tom
A little off topic, mentioning Creme Fraiche reminds me of this episode of South Park:
i've never used it for frosting (and imagine it wouldn't work), but it's a great ingredient for cake batter, for example recently made this Chestnut cake , which instead of a typical "fat" (butter, oil), uses creme fraiche.
On baked potatoes...
or on blinis with caviar on top...