Ingredients

How to make it

  • Mix both creams at room temperature (not too cold).
  • Put in the fridge 1 or 2 hours min before using.
  • Serve with your favorite muffins, scones, waffles etc.

Reviews & Comments 7

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    " It was excellent "
    tilgidh ate it and said...
    Perfect! Now I see what you mean. Many thanks! *5*

    Regarding this recipe! laugh
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    " It was excellent "
    shuga ate it and said...
    Luv'd this!
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    " It was excellent "
    smooch ate it and said...
    This is great!
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    " It was excellent "
    zena824 ate it and said...
    Sounds like a keeper to me too...Great post Noir.....always love your recipes..
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    " It was excellent "
    pink ate it and said...
    I think that is why she wrote it as *Light* *smile* and stated it wasn't a traditional one! Sounds like a keeper to me! I'll take less fat,thank you!
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  • chefjeb 6 years ago
    Nice recipe, but it's not creme fraiche by any stretch of the imagination. Sour cream is cultured LIGHT cream with a butterfat content from 14 -20 percent. Creme fraiche is made from HEAVY cream with a butterfat content of about 30 percent and can range up to 40 percent. California-made creme fraiche tends to go the higher butterfat content. Nothingh wrong with the recipe, but it needs a new name.
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    " It was excellent "
    mystic_river1 ate it and said...
    easy and good. TY foodie friend
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