The first time I remember having crème fraîche was at the Jekyll Island Club Hotel, during an afternoon tea. I had heard of this French sour cream-like dairy product before, but never tried it! Spreading it on a fresh blueberry scone with lemon curd was definitely a memorable first experience with crème fraîche. 😋 Imagine the creaminess and richness of sour cream, but with less tartness. Definitely a winner!
Crème fraîche isn’t limited just to teatime, though. Use it to garnish soups, like our butternut squash soup, or use it in place of sour cream or yogurt. Try spooning it over fresh fruit or serving with vegetables. Even some pastries use crème fraîche!
All you need to do to make crème fraîche is stir together 1 tablespoon of buttermilk with 1 cup of heavy whipping cream in a bowl. Let it stand for 8-12 hours, or until it reaches your desired thickness. The temperature of the room will affect how long it takes the cream to thicken–a warmer room will speed up the process, a colder room will slow it down. All this thickening comes from the growth of bacteria in the cream-buttermilk mixture. Once it’s thickened enough, put the bowl in the fridge. It will keep there for 4 weeks.
Now that’s quick and easy!Print
Need crème fraîche for a recipe? All you need is two ingredients, a bowl, spoon, and several hours. This French classic is super easy to make at home!
- 1 cup heavy whipping cream
- 1 tablespoon buttermilk
- Stir together the cream and buttermilk until combined.
- Cover tightly with plastic wrap and let it sit at room temperature for 8-12 hours, or until it reaches the desired consistency.
- Once it’s thickened, store in the fridge for up to 4 weeks.
The temperature of the room the crème fraîche is in will determine how long it takes to thicken. Warm temperatures will speed up the bacteria’s growth, while cool temperatures will slow it down.