Whipped Cream

• 1 cup very cold heavy whipping cream
• 1/4 cup plus 1 tablespoon creme fraiche or sour cream

1. Pour the whipping cream into a chilled bowl and whip it with a chilled whisk until it thickens to soft peaks.
2. Do not overwhip the cream, as it will become curdled.
3. Add the creme fraiche and gently beat it until the whipped cream is thick and mousselike.
4. (Use the cream or cover the bowl and refrigerate until youre ready to serve it or for up to several hours.
5. Before serving, whip gently to stiffen if it separated.)

very cold heavy whipping cream, creme fraiche

Taken from www.epicurious.com/recipes/food/views/whipped-cream-393633 (may not work)