2 cup(s) heavy (whipping) cream
1 cup(s) confectioners' sugar
1/3 cup(s) crème fraîche or sour cream
1 teaspoon(s) vanilla extract
Prepare Frosting: With mixer on medium speed, whisk cream until soft peaks form. Reduce speed to low; add confectioners' sugar, crème fraîche, and vanilla. Whisk until stiff peaks form. Spread frosting all over cake. Garnish with sugared berries. Cake can be covered and refrigerated up to 1 day. Remove from refrigerator 30 minutes before serving.
Notes:
This held up well for several hours unrefrigerated, being driven in a warm car for an hour and then being reapplied after sliding off a slipper jam cake top. I even used regular whipping cream and it held up extremely well. This is enough to frost a 3 layer cake I think. I reduced the recipe because I had ~1.25 cups cream and it frosted a 2 layer cake just fine.
1 cup(s) confectioners' sugar
1/3 cup(s) crème fraîche or sour cream
1 teaspoon(s) vanilla extract
Prepare Frosting: With mixer on medium speed, whisk cream until soft peaks form. Reduce speed to low; add confectioners' sugar, crème fraîche, and vanilla. Whisk until stiff peaks form. Spread frosting all over cake. Garnish with sugared berries. Cake can be covered and refrigerated up to 1 day. Remove from refrigerator 30 minutes before serving.
Notes:
This held up well for several hours unrefrigerated, being driven in a warm car for an hour and then being reapplied after sliding off a slipper jam cake top. I even used regular whipping cream and it held up extremely well. This is enough to frost a 3 layer cake I think. I reduced the recipe because I had ~1.25 cups cream and it frosted a 2 layer cake just fine.
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