Crème Fraîche Chantilly
- 1 cup (240 grams) heavy whipping cream
- 2 tablespoons (14 grams) confectioners’ sugar
- ½ teaspoon (2 grams) vanilla extract
- ⅓ cup (80 grams) crème fraîche
- In a stand mixer fitted with a whisk attachment, whip cream, confectioners’ sugar, and vanilla until stiff. Fold in crème fraîche. Serve immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/creme-fraiche-pound-cake/
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