Best 3 Creme Fraiche Frosting Recipes

VANILLA CAKE WITH CREME FRAICHE FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer using the paddle attachment on medium speed, cream together butter, sugar, and vanilla seeds until light and fluffy, about 3 minutes.
• Sift together flour and baking powder. With the mixer on low speed, add the dry ingredients, alternating with milk, starting and ending with flour; scrape down sides twice. Transfer batter to a large bowl.
• In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on low speed until foamy. Increase speed to high, and continue to whisk until stiff (but not dry) peaks form, 3 to 5 minutes. Whisk one-third of the beaten whites into the batter to lighten the mixture. Using a large rubber spatula, fold remaining whites into the lightened batter. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the cakes comes out clean, 40 to 45 minutes. Remove the pans to a rack to cool for 5 minutes. Invert the cakes onto the wire rack to cool completely.
• If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers, about 3/4 inch thick. (You will have four layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/4-inch of frosting. Repeat with remaining layers, placing the final layer bottom-side up. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Garnish with candied lemon zest. Serve immediately, or keep refrigerated until ready to serve.

LAYERED FRUITCAKE WITH CREME FRAICHE FROSTING

Steps:

• For the cake: Preheat oven to 400. Butter three 8-by-2-inch round cake pans. Line bottoms with parchment cut to fit, and butter parchment.
• Whisk together flours, confectioners' sugar, nutmeg, and salt in a bowl.
• Finely chop fruits and peels; coarsely chop almonds. Mix with brandy.
• In the bowl of a standing mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Gradually beat in granulated sugar. Raise speed to medium-high, beating until stiff peaks form. Transfer to a large bowl. Sprinkle a third of the flour mixture over the peaks, and fold with a spatula until just combined. Gently fold in another third of the flour mixture. Toss brandied fruits and nuts with remaining flour mixture, then fold into batter.
• Divide batter evenly among prepared pans, and smooth tops. Bake until golden brown and cakes pull away slightly from sides of pans, 15 to 17 minutes. Let cool in pans on wire racks for 20 minutes. Run a knife around edges to loosen, then invert cakes onto racks to cool completely. (Cakes can be wrapped in plastic and refrigerated overnight.)
• For the frosting: Beat cream cheese with a standing mixer on medium-high speed until soft, 3 to 4 minutes. Reduce speed to low, and beat in confectioners' sugar. Raise speed to medium-high, and beat until fluffy, about 3 minutes. Switch to the whisk attachment. With mixer on low speed, beat in 1 1/2 cups cream and the vanilla. Add creme fraiche, and beat until smooth, scraping sides of bowl as needed. (Frosting is best used the day you make it; refrigerate it in an airtight container until needed.)
• To assemble: Place 4 1/2 cups frosting in a large bowl, refrigerating remainder for glaze. Whisk until very stiff peaks form. Place 1 cake on an inverted baking sheet lined with parchment. Brush with 2 tablespoons jam. Using an offset spatula, spread 3/4 cup frosting over jam. Repeat with second cake, 2 tablespoons jam, and 3/4 cup frosting. Top with remaining cake. Refrigerate remaining 3 cups frosting. Freeze cake for 1 hour.
• Spread remaining 3 cups frosting over top and sides of cake, smoothing with an offset spatula. Freeze for 1 hour.
• For the glaze: Add remaining 1 1/2 cups cream to the refrigerated frosting, and whisk until combined. Place cake on a wire rack set on a parchment-lined baking sheet. Using a ladle, spoon glaze over cake, allowing it to drip down sides, until cake is covered. (You will have a generous amount of leftover glaze. The glaze on the cake will appear slightly translucent but will become more opaque when chilled.) Refrigerate, uncovered, at least 4 hours or overnight.
• Using 2 spatulas, transfer cake to a serving platter or a cake stand. Sprinkle sanding sugar over top, and gently toss it onto sides to coat entire cake. Wipe sugar from edges of platter. Garnish with sugared lemon zest if desired. Serve immediately.

CREME FRAICHE FROSTING

Steps:

• 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.