September 10, 2012 at 8:09 am (Cake, Modern Baker Challenge, Nick Malgieri, The Modern Baker)
Tags: butter, Cake, Caramel, heavy whipping cream, homemade butter, layer cake, Modern Baker, Modern Baker Challenge, Nick Malgieri, whipped cream, whipping cream
I’m still baking my way through the Cakes Section of the Modern Baker Challenge, and this week’s entry is a simple and delicious layer cake. What makes this cake unique is that the butter you would normally expect to find in a cake is replaced by whipping cream. This makes sense if you recall that overwhipped cream turns into butter.
So all you are really doing with this recipe is replacing the butterfat in butter with that in whipped cream. The fat and the air whipped into the cream add to the texture, lightness, and tender crumb in this cake.
The frosting for this cake is also made with whipped cream, but the sweetness of the cake and cream are balanced by the addition of caramel to the frosting. At least, they are supposed to be.
My misadventures with caramel are legend (although I’ve had some successes, too). At least I’m at the point of not fearing caramel in recipes anymore. So I wasn’t really concerned about making the caramel for this frosting. And it seemed to come out OK. But some of it seized up when I mixed in the cream, and after pulling out the solid chunks, what remained wasn’t enough to be visible or to flavor the whipped cream in any discernible way.
No matter, because even with regular whipped cream, this cake was light, airy, and delicious. Definitely one to make again.
October 27, 2011 at 8:14 am (Around My French Table, Dorie Greenspan, French Fridays With Dorie, Recipes, Techniques)
Tags: Around My French Table, Buttermilk, creme fraiche, culture, Dorie Greenspan, fermenting, French cooking, French food, French Fridays With Dorie, Heavy Cream, heavy whipping cream, whipping cream
I recently made blini with smoked salmon and crème fraîche from Dorie Greenspan’s Around My French Table. And, as always when I make a recipe calling for crème fraîche, I looked at the price of it in the store and decided to make my own. Dorie has a recipe for crème fraîche in her book, and there are lots of recipes available online. My method differs slightly from other recipes I’ve seen and is based on my experience making it numerous times.
I start with 1 cup whipping cream and 2 tablespoons buttermilk. Most recipes recommend using pasteurized, rather than ultra-pasteurized, whipping cream. But because ultra-pasteurized is the only kind I can regularly find, that’s what I use.
I heat the cream and buttermilk to about 100˚ to 110˚F. I find that heating the ingredients gives the culturing process a jump start.
Next, I cover the container with plastic wrap and leave it on the counter for 36 to 48 hours, stirring once or twice per day.
I let the cream culture until it thickens and gets tangy. It won’t be quite as thick as sour cream, but it will continue to thicken in the refrigerator.
I put a tight-fitting lid on the container and store it in the fridge. It will keep for about 2 weeks and will continue to get tangier during that time.
For my money, homemade crème fraîche is every bit as good as store bought at less than half the price. Once you make it, you’ll find all sorts of things to do with it, like this:
- 1 cup heavy whipping cream
- 2 tablespoons buttermilk
- Heat cream and buttermilk in a small saucepan to about 110˚F.
- Put cream mixture in clean container, cover loosely with plastic wrap, and allow to culture at room temperature for 36 to 48 hours, stirring several times per day, until thickened and tangy.
- Cover container tightly and store in refrigerator.
Yields 1 cup. Best used within 2 weeks.