How do you say “whipping cream” or “heavy cream” in French?
I had tried with crème fraîche épaisse, but that didn’t work. I forget what the recipe was, but my cream didn’t rise no matter how hard I whipped. In fact, we ended up with butter (and it was delicious).
Crème fraîche épaisse (thick fresh cream) is similar to sour cream, though not quite as sour. And it comes in full fat–entière–or light–légère. Sometimes even lighter than light. Usually it’s in a tub, but we recently saw it in these soft packages.
Then there’s crème fraîche liquide (liquid fresh cream), but it can have a wide variety of fat content, even when it’s entière. The one for whipping is labeled fleurette.
I cannot believe it took me this long to discover but there is actually a star system for crème fraîche.
Is it good for a sauce in a poêle (saucepan), or is it better in the four (oven)? Or for chantilly (whipped cream)? Four stars for whipped cream–bingo.
The dairy products section of a French supermarket is vast. There’s an entire aisle for yogurt, and sometimes two for cheese. Milk, however, tends to be sold in UHT (ultra-high temperature) packages that don’t need to be refrigerated. Crème fraîche also is available in UHT packages. The fresh crème fraîche section usually is near the butter.
There’s a sweet song about whipped cream that’s usually sung as a round (canon in French). While anglophone kids grow up singing “row, row, row the boat,” French kids sing an ode to whipped cream. That kind of sums things up. Here’s an adorable video of three teachers trying to
herd cats direct a choir of little ones. Maybe you can detect the melody.
Battez la crème, Battez la crème, Battez la crème, Battez la crème
De la crème fraîche que l’on fouette gaiement
Parfum vanille, un peu de sucre blanc
On l’aime à la folie, la crème chantilly
Beat the cream, beat the cream, beat the cream, beat the cream
Some fresh cream that we whip gaily
Vanilla flavor, a little white sugar
We love it crazily, the whipped cream