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Creme Fraiche Frosting

60
  • Yield: Makes 6 cups

Source: Martha Stewart Living, October 1999

Ingredients

Directions

  1. 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.

Reviews Add a comment

  • gmlnyc
    6 MAY, 2013
    Yum. I only neded a little frosting (for a few cupcakes) so I just did about 1 c creme fraiche and 1/4 c powdered sugar. crazy easy and yummy! killer on carrot cake.
    Reply
  • gmlnyc
    6 MAY, 2013
    Yum. I only neded a little frosting (for a few cupcakes) so I just did about 1 c creme fraiche and 1/4 c powdered sugar. crazy easy and yummy! killer on carrot cake.
    Reply