Creme Fraiche

Creme Fraiche

18
NEONWILLIE 0

"This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!"

Ingredients {{adjustedServings}} servings 103 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
  2. Cover and refrigerate for at least 24 hours before serving.
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Reviews 18

  1. 19 Ratings

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jkdodie
10/5/2007

This is the same recipe I got from the chef where I work. You can also use sour cream instead of buttermilk if you don't have it on hand.

Fred V.
1/26/2009

For best results, instead of storing in the refrigerator, place on top of a counter. Place a piece of cheese cloth over the top of the bowl and secure it with a rubber band or piece of string. When you are ready to use, add a half teaspoon of sugar and blend with a spoon until the texture is consistent, as some liquid will usually accumulate in the bowl during the curing period. Buttermilk is usually the preferred culture, but sour cream works better, in my opinion.

midough
1/26/2009

This works just as well with half and half with less calories.