How to Make Creme Fraiche Icing Carrot Cake

Chef John's Creme Fraiche

Carrot, courgette & cardamom are a wonderful combination of flavours.

Recipe Summary Chef John's Creme Fraiche

Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.

Ingredients | Creme Fraiche Icing Carrot Cake

2 cups heavy cream

3 tablespoons cultured buttermilk

Directions

Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Chef's Note:

Be sure to use the best, freshest cream you can find. Look for pasteurized, not ultra-pasteurized heavy whipping cream. Make sure to use cultured buttermilk, otherwise you will wait a full day to see nothing happen.

Info | Creme Fraiche Icing Carrot Cake

prep: 5 mins additional: 2 days total: 2 days Servings: 32 Yield: 1 pint

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