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Homemade Creme Fraiche Recipe-9312

Photo by: Joseph De Leo
Comments: 0


Crème fraîche is thick, heavy cream with a slightly tart taste. It makes a delicious substitute for whipped cream on fresh fruits, pies, and cobblers. For a touch of sweetness, stir in a little honey or sugar before serving.

Yield: Makes about 2¼ cups


  • 2 cups heavy whipping cream
  • 2 tablespoons sour cream or buttermilk


Place the heavy cream in a small bowl and add the sour cream. Whisk to combine.

Cover with plastic wrap and let sit at room temperature until thick, 12 to 18 hours (the sour cream or buttermilk protects the cream from developing harmful bacteria while it is thickening).

Once thickened, the crème fraîche can be refrigerated, covered, for up to 1 week.

© 2006 Myra Goodman

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 18 servings.

92kcal (5%)
19mg (2%)
0mg (0%)
109mcg RAE (4%)
36mg (12%)
12mg (0%)
6g (31%)
10g (15%)
0mg (0%)

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