Ingredients

How to make it

  • In a jar with a lid, place whipping cream and buttermilk or sour cream; cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. Cream will thick faster if the room is warm.
  • Stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.
  • ...........................................................................................................................Variations:
  • Whipped Creme Fraiche: Beat creme fraiche until soft peaks form (it won't become stiff).
  • Sweetened Creme Fraiche: Add 1 to 2 tablespoons powdered (confectioners) sugar before shaking the cream.
  • Vanilla-flavored Creme Fraiche: Stir 1 to 1 1/2 teaspoons vanilla extract into creme fraiche just before refrigerating
  • .....................................................................................................

Reviews & Comments 1

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    " It was excellent "
    Romanejo ate it and said...
    Ahhh! That's what it is called! I have made it without knowing it using a rather different method, but my family is dubious about eating it without a NAME. (Oy!) Thank you!

    It came about this way: I make kefir from certified raw organic milk (no kefir grains needed after the first time) and I started skimming the cream off the top (either before or after culturing) and making butter. Butter used to be made from cream that had naturally cultured (as opposed to "sweet cream" butter). I pour/spoon the "cultured" cream into a food processor, and before it becomes butter it becomes wonderful "whipped cream" with a lovely flavor. I added powdered sugar one time and put it on strawberries. Yum!
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    " It was excellent "
    bobbyc0117 ate it and said...
    great recipe,I bet the sweetened version would be great with strawberries.
    Was this review helpful? Yes Flag

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