Our Creme Fraiche Recipe is so simple to make at home and tastes like a dream! We love Crème Fraîche (as the French spell it) and there are a myriad of ways to enjoy it! Creme Fraiche can be added to both savory and sweet recipes and I think it’s especially lovely with fresh fruit. I first learned to make creme fraiche in culinary arts school and I’ve loved it ever since.
Culinary School French Crème Fraîche Recipe
When I was in culinary school, I remember making Crème Fraîche all the time! In all my classes we used it in both savory and sweet applications; it’s just that versatile. AND quite frankly, I simply adore it. We used this recipe a lot in my baking and pastries class in culinary school. I remember making vary large containers of it to garnish the top of desserts for our classes and it also tastes amazing on fruit or as a savory topping! It’s worlds above the ‘normal’ sour cream that we’re used to here in the states. Maybe because it’s made in small batches right at home? It’s so easy to make and tastes fresh and fabulous!
A few tid-bits about todays Creme Fraiche Recipe
• Crème Fraîche originated in the dairy-producing regions of France such as Normandy, Alsace, Franche-Comté and the northern Loire. Fresh milk was left to settle overnight at cool ambient temperature to allow the cream to rise to the top and then be collected for making butter.
• In France creme fraiche is a naturally thickened cream made with unpasteurized cream and provides a tart, buttery flavor. In the U.S. the product is made with pasteurized cream and fermented with either buttermilk or sour cream.
• Typically, crème fraîche will keep for up to eight weeks, if refrigerated. If separation occurs, gently stir the liquid back into the crème fraîche.
• Plain sour cream is a great substitute for crème fraîche, and the result will just be slightly more sour than if crème fraîche is used.
• While sour cream has subtle sour flavor, crème fraiche is rich and tart. And as a byproduct of the bacteria added to produce it, crème fraiche tends to make other foods taste buttery. But unlike yogurt, crème fraiche isn’t particularly acidic (so it’s not great for marinades).
Common uses for our Creme Fraiche Recipe
- Mixed into soups and pan sauces to thicken them.
- Blended with herbs and citrus as a topping for meat.
- Mixed with spices as a creamy salad dressing.
- Served atop scones.
- Added to scrambled eggs.
- Mixed into breads, cookies, and other baked goods.
- Whipped with sugar or vanilla and served with fresh fruit.
Our Creme Fraiche Recipe is delightful be sure to enjoy some of our other French recipes too!
- 2 cups heavy cream
- 3 tablespoons buttermilk
- In a small glass mixing bowl, whisk together cream and buttercream.
- Cover with a clean dish towel and allow to sit at room temperature for 12-24 hours or until the mixture thickens.
- Pour into a clean air tight jar and refrigerate.
- Use within 2 weeks.
Amount Per Serving: Calories: 136Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 18mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
Simply perfect Creme Fraiche Recipe! Enjoy 🙂
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