Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
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Crème Fraiche
Cookbook
Yield : 2 cups
Ingredients
- 1 cup heavy cream (not ultra-pasteurized)
- 1 cup sour cream
Directions
1. Whisk the heavy cream and sour cream together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen or other reasonably warm spot overnight, or until thickened. In cold weather this may take as long as 24 hours.
2. Cover and refrigerate for at least 4 hours, after which the crème fraîche will be quite thick. The tart flavor will continue to develop as the crème fraîche sits in the refrigerator.
© 1979, 1980, 1981, 1982, 2007 Julee Rosso and Sheila Lukins
Nutritional Information
Nutrients per serving
Nutritional information is based on 16 servings.
79 kcal
3 % daily value
0 % daily value
3 % daily value
31 mg
2 mg
1 g
1 g
0 g
1 g
28 mg
17 mg
5 g
8 g
0 % daily value
