A creamy, chilled topping for cakes or cookies. You’ll need to start making this topping a day before serving.
1/2 cup sour cream
1/2 cup whipping cream
1/4 cup pure maple syrup
Step 1: Shake together all ingredients in a sealed jar. Leave it out on the counter overnight to thicken. Chill until serving time.
Step 2: Serve in a bowl or pitcher for drizzling over cake.
Makes about 1 cup
Try a dollop of this crème fraîche on our Apricot Ginger Frangipani Batch Cake.
Print this pageComment Guidelines
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Alert a Moderator.” Thank you.