Lime Crème Fraîche Cream
This lime crème fraîche cream I whipped up. It's like a little scoop of heaven—it is so delicious.
It starts with lime zest and freshly pressed lime juice mixed into cream and a little bit of crème fraîche with a bit of sugar and vanilla—it comes out so light and creamy.
The lime zest brings this pop of flavor, and the lime juice just brightens everything up. Plus, the lime juice gives it a bit more body, so it holds up just right.
And get this – after a chill in the fridge, the lime taste gets even more intense.
It's surprisingly light but packed with that fresh lime punch—perfect to fill or cover your sponge cakes with.
You've just gotta try it; it's a whole new level of yum!
It's perfect for filling or spreading on your cakes or dolloping on cupcakes.
Before you start
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Baker's Note
There are many different types of cream, distinguished primarily by their fat content. For this delicious frosting, I recommend using heavy cream with a 38% to 40% fat content. This range ensures the cream whips up beautifully and contributes additional richness to the frosting. Heavy cream may be labeled as either "heavy cream" or "heavy whipping cream." Always opt for the cream with the highest fat content within the 36% to 40% range for the best results.
Crème fraîche, with its 32% fat content, is a cultured cream that adds a rich thickness to our lime crème topping. Its high-fat level not only enhances flavor but also serves as a natural thickener, ensuring our cream holds its shape atop each slice.
Lime, with its vibrant, tangy essence, does more than just enhance flavor—it also acts as a thickener. When lime juice is added to whipped cream, the acidity helps the cream stiffen more effectively, creating a thicker, more luxurious texture.
Lime Crème Fraîche Cream
- 50 grams Powdered Sugar
- 1 teaspoon Vanilla Bean Paste
- 100 grams Crème Fraîche 32% fat, cold
- 300 grams Heavy Cream 40% Fat, cold
- Lime Zest From 2 or 3 limes
- 25 grams freshly pressed lime juice from approximately 1 lime
- A tiny drop of green food coloring (optional, for color)
Lime Crème Fraîche Cream
- Start by ensuring your 300 gram of heavy cream is very cold. Place it in the refrigerator and then in the freezer for about 15 minutes before using. This step is optional but recommended for better whipping results. The creme fraiche should also be cold. Keep your 100g of creme fraiche, with a 32% fat content, refrigerated until ready to use.
- Bakers Note: Lime, with its vibrant, tangy essence, does more than just enhance flavor—it also acts as a thickener. When lime juice is added to whipped cream, the acidity helps the cream stiffen more effectively, creating a thicker, more luxurious texture.
- Make sure to wash the limes before zesting and juicing. Zest them whole, then cut and juice.
- In the bowl of your mixer, equipped with the whisk attachment, combine the following ingredients: 50 gram powdered sugar, a teaspoon of vanilla bean paste, 100 gram cold creme fraiche, Add the zest from 2 or 3 limes, depending on your taste preference, the previously chilled 300 gram heavy cream, 25 grams of freshly squeezed lime juice—about the amount you'd get from one lime. For a touch of color that echoes the lime flavor, stir in a tiny speck of green food coloring. Just a little bit is enough to give your frosting a soft, lime-like hue.
- Begin mixing on low speed for 30 seconds to incorporate the ingredients. Then switch to medium-high speed and continue to mix until the mixture is fluffy, which should take between 1 to 3 minutes, depending on the temperature of your ingredients.
- Once you've achieved that dreamy, fluffy consistency, your frosting is ready for action. For a supremely soft, melt-in-your-mouth texture perfect for cake decorating or as a filling inside your cakes, stop whipping as soon as it reaches a fluffy bilowy stage.
- To decorate your cupcakes and need a sturdier touch, keep the mixer going a bit longer. This extra time thickens the frosting, making it ideal for detailed piping work.
- Any leftover frosting can be stored in the fridge. Scoop it into an airtight container, press a piece of plastic wrap directly onto the surface of the frosting (this helps prevent a skin from forming), and it'll keep beautifully for 3 to 5 days, or until the original expiry date of your cream.
- Should the Lime Crème Fraîche Cream need a little pick-me-up after chilling, feel free to give it a quick rewhip. This step is optional and based on your preference or the demands.
- Remember, this is a cream-based frosting—luxurious and rich, yet not as sturdy as some others. It thrives in the cool confines of your fridge. While it may not have the fortitude for long stints at room temperature, it's perfectly stable for spreading joy across your cakes or nestling between layers as a lush filling.
