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Saturday, February 11, 2017

CRÈME FRAICHE




CRÈME FRAICHE
Lovely sweetened whipped topping for serving with desserts or for garnishing desserts like cheesecakes and pies. It holds up much better than plain whipped cream, and tastes way better as well. It is probably not the same as real Creme Fraiche, but believe me, you'll like this.  I've been using this for years top desserts such as pies, cakes and cheesecakes.
 You can add cocoa and make a frosting for cakes.  It's a very versatile recipe.  It lasts long in the refrigerator as well - at least 1 week.  You can use nonfat sour cream if calories are a problem for you.  Normally I don't suggest nonfat dairy, but in this recipe, it actually works very well.  This is a VERY useful recipe. I typically buy shelf-stable cream these days so that I always have cream on hand, but fresh whipping cream is very good in this recipe, too.   If using shelf-stable cream, make sure it is chilled overnight and that the bowl and beaters are placed in the freezer overnight.  Then you will have the best results.

1 cup whipping cream (250 mL)
1/4 tsp cream of tartar (1 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
2/3 cup regular sour cream, OR nonfat sour cream (150 mL)
  (the latter for calorie-conscious people)
1/2 tsp vanilla extract (2 mL)

In cold bowl of mixer with cold beaters, process, process whipping cream with cream of tartar, if using, until thickening.  Add sweetener. Process until getting stiff. Add sour cream and vanilla extract; process on medium high speed just until combined. It will keep at least one week or longer in the refrigerator.

Helpful Hints:  If you would like the Creme Fraiche to be even more stable, use a tiny bit of xanthan gum as it thickens - can use up to 1/2 tsp (2 mL). This recipe may easily be doubled or halved. Half this recipe will suffice as a topping for a cheesecake. 

Nutritional Analysis: 
2 1/8 cups 525 mL)
2 tbsp (25 mL) per serving
56.8 calories
0.6 g protein
5.8 g fat
0 g fiber
0.9 g net carbs


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