Directions

Remove crème fraîche and butter from the refrigerator about 10-15 minutes prior to starting this recipe.
Using a hand or stand mixer with a whisk attachment (or by hand with a whisk), beat the stick of room temperature butter for about 30 seconds, until soft, glossy & rippled. Add in the crème fraiche and mix lightly until just combined, don’t overmix. The mixture may start to look curdled at this stage if the crème fraîche was still slightly chilled, but this should not ruin the recipe. Final texture will still be soft and smooth.
Measure/weigh the confectioners’ sugar and add in stages. Mix on low to medium speed at first to incorporate. At this stage, add the vanilla bean paste and a large pinch of sea salt and continue mixing on medium to high speed for approximately one minute until all clumps of powdered sugar are incorporated and frosting is luscious and smooth. Note: you can add an additional 50g of confectioner’s sugar for an immediate firmer texture, though it will rise in sweetness. Or you can even reduce sugar and refrigerate for a few minutes until firming occurs naturally as it cools.
Refrigerate frosting until ready to use, and bring back to room temperature before applying. Use to fill cookie sandwiches or frost your cakes, and pair with a nice citrus curd or a jam. Works particularly well with bright, citrusy flavor profiles, however will also brighten up rich, chocolately or spice-heavy desserts.