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Creme Fraiche

Read Reviews (18)

"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!" — NEONWILLIE

Ingredients Edit and Save

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All about Cream

Original recipe makes 2 cups Change Servings

2 tablespoons buttermilk

2 cups heavy whipping cream

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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 More Reviews

Most Helpful Positive Review

Oct 05, 2007

This is the same recipe I got from the chef where I work. You can also use sour cream instead of buttermilk if you don't have it on hand.

—jkdodie

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Most Helpful Critical Review

Jan 26, 2009

For best results, instead of storing in the refrigerator, place on top of a counter. Place a piece of cheese cloth over the top of the bowl and secure it with a rubber band or piece of string. When you are ready to use, add a half teaspoon of sugar and blend with a spoon until the texture is consistent, as some liquid will usually accumulate in the bowl during the curing period. Buttermilk is usually the preferred culture, but sour cream works better, in my opinion.

—Fred V.

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19 Ratings

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Jan 26, 2009

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

—midough

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Sep 20, 2010

I make mine with equal parts whipping cream & sour cream (8 oz ea). Mix together & leave all day on countertop. I make mine into a horseradish dip for prime rib. I just add some horseradish & salt to taste (after it's spent all day thickening). Everyone raves. I'm sure it would be equally wonderful to add sugar to taste & then use on berries. I'm getting hungry.

—Roxanne

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Jul 27, 2010

I haven't tried this recipe yet, but i have read that when making creme fraiche to avoid buying ultra-pasturized whipping cream because it take much longer to thicken. I thought this might help since some people feel it comes out too thin. Also, many people choose to heat the cream to about 104 degrees, remove from heat, and then add the buttermilk, and stir everyone 5 hours when storing at room temp.

—sherry

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Jan 28, 2009

It will be less runny if you use a yogurt maker or put it in the oven at about 100 degrees for five hours or even overnight. Just keep an eye on it so it doesn't start to take on a cheese-like quality.

—Kuhlimuh

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Apr 23, 2008

Followed the directions explicitly, this creme fraiche is very runny. I expected it to congeale, but it never did. Same consistency a day and a half later as when I first combined the buttermilk and cream.

—sowthside

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Apr 27, 2009

This is a good recipe. However, I prefer to let mine cure on a shelf in my kitchen and not the refrigerator. Mine comes out thicker than this.

—MONICA397

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Nutrition

Calories
103 kcal
5%

Carbohydrates
0.9 g
< 1%

Cholesterol
41 mg
14%

Fat
11 g
17%

Fiber
0 g
0%

Protein
0.7 g
1%

Sodium
13 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creme Fraiche

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 103
Calories from Fat: 99

% Daily Value *
Total Fat 11g 17 %
Saturated Fat 6.9g 34 %
Cholesterol 41mg 14 %
Sodium 13mg < 1 %
Potassium 25mg < 1 %
Total Carbohydrates 0.9g < 1 %
Dietary Fiber 0g 0 %
Protein 0.7g 1 %
Sugars 0.1g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 3 %
Iron < 1 %
Thiamin < 1 %
Niacin 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.