Thursday, March 10, 2011

Crème Fraîche

Crème fraîche is simply a cultured cream.
It's rich, creamy and delicately tangy in flavor, but not quite as strong or thick as it's close relative sour cream.

It's a great accompaniment to salmon, potatoes, scones or fresh berries, crepes or poundcake (and a nice counterpoint to lemon curd or jam)... but it also works very well as a topping for soups or a creamy thickening addition to sauces since it doesn't curdle or separate.

Crème fraîche can be beaten with a little sugar to give you something similar to whipped cream. Use with fruit desserts, or as a frosting for cakes...

While extremely fresh and without any extra additives when made at home, it's also much cheaper than what can be found at the store.
I can find 8 oz. for more than $5, but I can make the same amount for less that $2.

So, if you've got a little forethought, it's worth the very little trouble it takes to make crème fraîche.

Crème Fraîche
makes approximately 8 oz.

1 c heavy cream
2 T buttermilk

In a medium bowl stir buttermilk into cream. Cover the bowl with plastic wrap and leave at room temperature 12-24 hours, or until desired consistency. Stir the thickened cream, transfer to a glass jar, cover with a lid and store in the refrigerator up to two weeks.


  1. This was very nice on hot scones and then jelly or jam to accompany it (Chardonnay jelly? mmm).
    Last week we made some roasted vegetable soup and dolloped a glob of creme'fraiche---very good too!

  2. sweet white rose