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Crème fraiche is a delicious type of cream that originated in France. It can be added to your favorite dishes as a topping or sauce and substituted in many recipes to create a rich texture. Although it can be expensive to buy in stores and restaurants, making it at home is simple and easy.
Steps
Basic Crème fraiche
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1Pour one cup of heavy cream into a jar with a lid. If you prefer, you can use yogurt instead of heavy cream but the results will be a bit runnier than traditional Crème fraiche.[1]
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2Add one tablespoon of buttermilk. Put the lid on the jar and shake well for fifteen to twenty seconds.Advertisement
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3Place the closed jar on a windowsill. The cream needs to sit for 24 hours in order to form. Stir one to two times during this waiting period.
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4Stir the thickened Crème fraiche. It should be quite thick now, peaking with the spoon. Refrigerate for six hours before serving.
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5Serve and enjoy! The Crème fraiche is good for 7-10 days before needing to be discarded. Keep refrigerated in a sealed container.[2]
Variations of Crème fraiche
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1Make sweetened Crème fraiche. Add one to two tablespoons of powdered sugar to taste, and stir well. If desired, add one teaspoon of vanilla as well.
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2Whip your Crème fraiche. Use a whisk or an egg-beater to beat the Crème fraiche. It should peak, but will not become stiff like classic whipped cream. [3]
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3Try herbed Crème fraiche. Add chives and tarragon with a bit of lemon juice, salt, and pepper for a savory variation that perfectly complements meat.[4]
Cooking with Crème fraiche
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1Try scrambled eggs with Crème fraiche. For the lightest, creamiest eggs add one to two tablespoons and whisk well before cooking over low heat.
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2Substitute Crème fraiche for cream in soups. Using your favorite cream-based soup or chowder recipe, switch out the cream for Crème fraiche in half the amount. This will provide a more rich texture as well as a slightly enhanced flavor.
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3Make creamy mashed potatoes. After boiling and mashing your potatoes, add in half a cup of Crème fraiche with a bit of softened butter and blend. The resulting mashed potatoes will be creamy and light, a perfect side dish.
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4Serve Crème fraiche with grilled fruit for dessert. Choose a fruit to your liking, although peaches and apricots work well, and grill them with a little brown sugar. Serve with a dollop of Crème fraiche.
Community Q&A
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QuestionCan I use heavy cream and yogurt to make creme fraiche?
Community AnswerNo, unfortunately you need buttermilk as well. However, you can add yogurt into the recipe with your heavy cream and buttermilk if you'd like. -
QuestionWhat does this taste like?
ScottCommunity AnswerCreme fraîche tastes similar to sour cream or Mexican crema. Creme fraîche has a nutty, tangy, slightly sour taste. -
QuestionCan you use crème fraîche instead of buttermilk as a starter?
Evee GordilloCommunity AnswerIt would be better to use plain or Greek yogurt, thinned with milk or water. Add milk or water, splash by splash, to any kind of yogurt (or even sour cream or crème fraîche) until you reach a buttermilk-esque consistency, and whisk until smooth.
References
About This Article
To make crème fraiche, start by pouring 1 cup of heavy cream and1 tablespoon of cultured buttermilk into a jar. Then, put the lid on the jar and shake it for 20 seconds. Once you've shaken up the jar, place the jar on a windowsill and let it sit for 24 hours. After 24 hours, put the crème fraiche in the fridge and let it chill for a few hours before serving. For tips on how to make a sweetened crème fraiche, as well as how to cook with your crème fraiche, read on!
