Creme Fraiche Frosting
- Yield: Makes 6 cups
Source: Martha Stewart Living, October 1999
- 4 cups (32 ounces) creme fraiche
- 3/4 cup confectioners' sugar
- 1 1/2 tablespoons Candied Lemon Zest Candied Lemon Zest for Desserts
In the bowl of an electric mixer fitted with the whisk attachment, whip creme fraiche, confectioners' sugar, and candied lemon zest until thick and creamy, about 3 minutes. Cover with plastic wrap, and refrigerate at least one hour.