Homemade Crème Fraiche Recipe
Published December 15, 2021. This post may contain affiliate links. Please read my disclosure policy.
This delicious homemade crème Fraiche recipe takes only 2 ingredients to make, and it is incredibly simple to prepare. You won’t believe how great this is as a sauce or on top of a soup.
Much like my comeback sauce or tartar sauce, this crème Fraiche is just so much better when it’s homemade.
What is Crème Fraiche?
Crème Fraiche is a matured thickened cream that has a tangy, nutty flavor and velvety texture. The thickness of it can range from sour cream to room-temperature margarine. If you’ve never had this before, it will remind you a lot of a full-flavored sour cream.
In France, crème Fraiche is unpasteurized so it contaminates the necessary bacteria to thicken naturally. Since everything is pasteurized in America, you will have to add buttermilk or sour cream to the cream to help thicken it. It is a very easy process to make this, and the flavors are incredible.
Crème Fraiche Ingredients
Crème Fraiche is made using only two ingredients:
- Heavy Whipping Cream – Use the full fat heavy whipping cream option for this recipe.
- Buttermilk – Use full fat cultured buttermilk.
How to Make Crème Fraiche
Use these easy-to-follow instructions for making a homemade crème Fraiche:
- Add heavy cream to a medium-size saucepot and heat to 100°.
- Transfer the mixture to a glass jar or container.
- Add buttermilk to the heavy cream.
- Wrap the top using cheese cloth and a rubber band and let sit at room temperature for 6-24 hours or until thickened.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 day ahead of time.
How to Store: Cover and keep in the refrigerator for up to 2 weeks
Chef notes + Tips
- When cooking the cream, it can go as high as 110°.
- Make sure the room you are leaving your crème fraiche in is not below 60°.
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Homemade Crème Fraiche Recipe
Ingredients
- 2 cups heavy whipping cream
- 3 tablespoons buttermilk
Instructions
- Add the heavy cream to a medium-size saucepot and heat to 100°.
- Transfer the mixture to a glass jar or container.
- Add buttermilk to the heavy cream and gently mix.
- Wrap the top using cheese cloth and a rubber band and let sit at room temperature for 6-24 hours or until thickened.
I made this and it’s fantastic! Thanks for the recipe.
Are the temperatures prescribed in F or C?
always F
Yummy
I have not made this, but very curious about the nutrition information. 89 grams of fat? WOW. What is a serving size?
It’s straight heavy whipping cream and buttermilk.
Easy recipe and far superior taste and best yet, you KNOW what your eating!
thanks for giving it a shot!!
Excellent!