Creme Fraiche

May 22, 2012 by

Creme fraiche (French for “fresh cream”) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Ingredients

2 cups of heavy cream
1 cup of buttermilk
2 tbsp. lemon juice

Instructions

Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.

Creme Fraiche
 
Prep time
Total time
 
Creme fraiche (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
Author:
Recipe type: Sauce
Cuisine: European
Ingredients
  • 2 cups of heavy cream
  • 1 cup of buttermilk
  • 2 tbsp. lemon juice
Instructions
  1. Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.

 

*Arrisje’s Recipe Card. Click on the pic below then save to your hard drive and print as a 4×6 picture*

Recipe Card Creme Fraiche

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2 Comments

  1. Myra Stroud

    Never heard of this. Do you eat this by itself or put it on a piece of cake or something?

    • arrisje

      I use it anywhere sour cream is used. it’s great for soups, sauces and other hot preparations, because it is more heat-stable than sour cream, so you don’t get that curdled appearance.

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