Mixing crème fraîche into basic whipped cream adds just the right amount of tang to cut through rich desserts. Try this recipe on strawberry bread pudding or with a slice of pecan pie.
1 cup heavy cream
1/2 cup crème fraîche or sour cream
1 tablespoon granulated sugar or packed light brown sugar
Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
Place all of the ingredients in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.) Serve immediately.