Creme Fraiche Frosting
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 (http://www.marthastewart.com/285298/candied-lemon-zest)
- 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.
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