This slightly fermented heavy cream is used in France for desserts. It adds a tart-sweet note to soups and sauces, and can be whipped and flavored just like heavy cream but has a more full-bodied, tangy taste. It stores quite well, so do make the full amount.
Crème fraîche must be made at least 60 hours in advance; it can be stored in the refrigerator for a week once it is fully fermented.
Total Timea day or more
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, rich, tangy, tart
Type of DishCondiments
- 3 cups heavy cream (not ultrapasteurized)
- 2 tablespoons buttermilk
- Pumpkin and Yam Soup
- Sweet-Potato Vichyssoise
- Maple-Cinnamon Bread Pudding, instead of Vanilla Cream
At least 2½ days before you will be serving the crème fraîche, combine the cream and buttermilk in a large bowl. Stir well and cover tightly. Let stand at room temperature for 36 hours, or until slightly thickened, then refrigerate at least another 24 hours and up to 10 days before serving. It will continue to thicken in the refrigerator.
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