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Crème Fraîche

Similar to sour cream or yogurt, crème fraîche is a tangy thick cream that can be used in sauces, soups, or even spoon over fresh fruit. For a sweeter treat, you can even whip it up with a mixer and add a bit of sugar and vanilla for some amazing tasting whipped cream.

To create crème fraîche, the lactic acid bacteria in the buttermilk does two things – it causes the cream to thicken, and it creates an acidic environment that prevents the cream from spoiling. In the fridge crème fraîche will stay fresh for several weeks.

It differs from sour cream and yogurt in that because of its higher fat content, it will not curdle or separate when heated. So its perfect to stir into hot soups, pasta sauces, or any other sauces when you want to add a bit of creaminess.

To use another way, mix some of it with a bit of Pesto and use as a condiment or as a topping over grilled chicken or fish.

CremeFraiche1

Crème Fraiche
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Serves: 8
Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits. Similar in taste to sour cream, but will not separate when overheated (during cooking). Or whip it up with some sugar for a delicious whipped cream.
Ingredients
  • 2 Tbsp buttermilk
  • 1 cup heavy cream (35%)
Instructions
  1. Stir heavy cream and buttermilk together, pour into a glass jar.
  2. Screw on lid and let sit at room temperature (about 70°F) for 8 to 24 hours.
  3. Stir well, then place in fridge for at least 24 hours before using (it will continue to thicken).
Notes
-The freshness of the ingredients is a huge factor in how thick the crème fraîche will be, so make sure your use the creams well before their best before dates.
-Use within 10 days.

 

7 Responses to Crème Fraîche

  1. Bonnie October 19, 2015 at 12:28 pm #

    This is simple but oh so good! I may never buy sour cream again. I'm eating some Chicken Santa Fe as I write this with a big dollop of your Creme. Sour cream curdles the sauce, but not this Creme Fraiche. It's delicious! The texture is so much smoother than sour cream and no curdles. Thank you so much for this recipe.

    • Marla Hingley
      Marla Hingley October 19, 2015 at 6:40 pm #

      I'm so glad you like it too! I was so amazed when I first made it how simple (and delicious!!) it was! You can thank Julia Child, I've 'rediscovered' her and started reading all her cookbooks and watching her old tv show The French Chef for cooking techniques and recipe ideas. I love learning about the science behind cooking, and Julia is great at explaining the whys and hows of her techniques. In the words of Julia... Bon Appétit! 🙂

  2. Connie February 11, 2016 at 6:03 pm #

    Can this recipe be doubled,

    • Marla Hingley
      Marla Hingley February 12, 2016 at 9:58 am #

      Yes you can double it, but it may need to sit at room temp for the full 24 hours to thicken - those bacteria have a lot of cream to work through! 🙂

  3. Connie February 11, 2016 at 6:05 pm #

    And if I use a mason jar should it be tightly sealed while it's sitting on the counter?

    • Marla Hingley
      Marla Hingley February 12, 2016 at 9:52 am #

      You just need to screw on the lid finger-tight (or close the hinge if using the type of jar shown in picture).

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