Brown Sugar Cream
Yield: 1½ cups • Preparation: 10 minutes • Refrigerate: 2 hours
  • ½ cup cold heavy whipping cream
  • 1 tablespoon confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • ¼ cup crème fraîche*
  • 3 tablespoons light brown sugar
  1. In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with an electric mixer until soft peaks form. Set aside.
  2. In a medium bowl, combine crème fraîche and brown sugar, stirring until blended. Add whipped cream, folding gently until incorporated. Refrigerate in a covered container until cold, approximately 2 hours.
*Sour cream may be substituted for crème fraîche.
Recipe by TeaTime Magazine at