In the bowl of a stand mixer fitted with a whisk attachment (or in a medium bowl using a hand mixer fitted with whisk beaters), beat together the crème fraîche, vanilla bean seeds, sugar, and cocoa powder until thickened and smooth, 20 to 30 seconds. Be careful not to overbeat. Store in an airtight container in the refrigerator for up to 3 days.
When you’re ready to use the frosting, let it sit at room temperature for 30 minutes. Whisk using a stand mixer with the whisk attachment (or in a large bowl using a hand mixer with whisk beaters) for 1 minute, or until smooth and fluffy.
© 2015 Amy Guittard. All rights reserved.