Silky Creme Fraiche Whipped Cream

flourless chocolate heart mini cakes topped with swiss-meringue buttercream
Photo: Johnny Miller
Prep Time:
5 mins
Total Time:
3 hrs 10 mins
Makes about 3 1/2 cups

A little créme fraiche adds a pleasant tang to an otherwise plain whipped cream, and the small amount of gelatin brings double the benefits: it makes it silky-smooth and a dream to work with for piping on Martha's Roberta Heart Cakes. It also stabilizes the mixture so it will stay fluffy and scoopable for days.


  • ½ teaspoon unflavored gelatin

  • 1 ½ cups heavy cream, divided

  • cup confectioners' sugar

  • ½ teaspoon pure vanilla extract

  • ½ cup crème fraÎche


  1. Sprinkle gelatin over 1 tablespoon cold water; let stand 5 minutes. Meanwhile, heat 1/4 cup heavy cream in a small pot over medium until bubbling around edges. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until dissolved. Stir mixture into remaining 1 1/4 cups heavy cream. Refrigerate until cold and beginning to set, at least 2 hours or, covered, up to 2 days.

  2. Add confectioners' sugar to cream mixture and whisk to soft peaks. Whisk in vanilla and crème fraîche. Refrigerate until firm but still silky, at least 1 hour, or, in an airtight container, up to 1 day.

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