Crème Fraîche

Crème Fraîche is sour cream’s sexier, less sour, French cousin. It’s wonderful in all kinds of dishes from desserts to curry. It is almost non-existent in the United States, and if you do manage to find it, it’s really expensive.

The good news is, it’s really easy to make at home and it only takes two ingredients.

To every 1 cup of heavy whipping cream, add 1 tablespoon of buttermilk.

Give it a stir to combine.

Place the lid on the container, but don’t secure it. You want air to be able to escape. Leave the container on the kitchen counter at room temperature for 18 to 24 hours.

I started mine at almost 6:00 o’clock pm. There’s no need to do anything to it, the buttermilk’s doing all the work.

The next day around lunch time, I had  Crème Fraîche waiting on me!

Your crème fraîche will continue to thicken a bit in the fridge, and the flavor will also deepen.

It’s perfect anywhere you would use sour cream, but its delicate taste and texture is perfect spooned over fresh fruit, or as the filling for breakfast crepes. You’ll have so much fun  making it, you might even have the urge to break out your old beret.


~ Caroline


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5 Responses to Crème Fraîche

  1. Ali says:

    Genius, Caroline! This stuff is hard to find in Newfoundland, though you can get tiny amounts at exorbitant costs in the specialty stores. I will have to try this soon!

  2. Kimberly says:

    BTW, I have the same measuring spoons:)

    The Wanna Be Country Girl Reply:

    Don’t you just love them! When I saw them in the store, I knew they needed to come home with me. I’d much rather shop for kitchen supplies than clothes. :)

  3. Kimberly says:

    Sounds like a tasty science experiment! How long will it last in the fridge?

    The Wanna Be Country Girl Reply:

    Hi Kimberly,
    It’s wonderful! and it lasts at least 10 days. Let me know what you think if you make some.
    ~ Caroline

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