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Creme Fraiche

SUBMITTED BY: NEONWILLIE

"This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!"

RECIPE RATING:

Read Reviews (9)

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Original recipe yield 2 cups

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons buttermilk
2 cups heavy whipping cream

DIRECTIONS

Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
Cover and refrigerate for at least 24 hours before serving.

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REVIEWS

Reviewed on Oct. 5, 2007 by jkdodie

This is the same recipe I got from the chef where I work. You can also use sour cream instead... MORE

Reviewed on Jan. 26, 2009 by Fred V.

For best results, instead of storing in the refrigerator, place on top of a counter. Place a... MORE

Reviewed on Jan. 26, 2009 by midough

This works just as well with half and half with less calories. MORE

Reviewed on Jan. 28, 2009 by Kuhlimuh

It will be less runny if you use a yogurt maker or put it in the oven at about 100 degrees for... MORE

Reviewed on Apr. 23, 2008 by sowthside

Followed the directions explicitly, this creme fraiche is very runny. I expected it to... MORE

Reviewed on Dec. 27, 2002 by XANADITU

I've looked for a recipe for creme fraiche for a long time. Thank you so much!! MORE

Reviewed on Apr. 21, 2009 by JennyH

The creme fraiche was good, but didnt really thicken up the way I hoped... however I whipped... MORE

Reviewed on Sep. 27, 2006 by Caroline C

This wasn't exactly how I remembered creme fraiche, but it was good nonetheless. Thanks! MORE

Reviewed on Apr. 27, 2009 by MONICA397

This is a good recipe. However, I prefer to let mine cure on a shelf in my kitchen and not... MORE