Crème Fraîche Frosting
 
Ingredients
  • ½ cup (100 grams) granulated sugar
  • 2 large egg whites (60 grams), room temperature
  • ⅛ teaspoon kosher salt
  • ⅔ cup (150 grams) unsalted butter, cubed and softened
  • ¼ cup (60 grams) cold crème fraîche
Instructions
  1. In the bowl of a stand mixer (see Note), whisk together sugar and egg whites by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 150°F (65°C) to 155°F (68°C).
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, 4 to 5 minutes. Beat in salt. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. Gently fold in cold crème fraîche by hand just until combined. Use immediately.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/tropical-carrot-cake/