This easy crème fraîche recipe turns ordinary dishes into gourmet creations. It practically makes itself with just 2 ingredients. No more overpriced tubs. It's creamy, buttery, thick, and slightly tart.
Have you skimmed past a recipe after discovering it calls for crème fraîche? It's that luscious European-style cultured fresh cream that seems impossible to find in many grocery stores.
Or maybe you've spotted it in the specialty section with a price tag that made your eyes widen. It’s a good thing you can make this ridiculously easy crème fraîche recipe in just a day.
Crème fraîche has not been widely available in my region, but some of our grocery stores carry this one from Vermont Creamery. It is a great product.
Before the holidays, I had a problem finding it. I was at our local Price Chopper's artisan cheese area and asked the deli person if she had any crème fraîche. She said they ordered it, and it's on their weekly delivery. So, she went back to check the unopened boxes. She returned and confirmed it had not arrived. I told her, "No problem, I'll just make my own". She was surprised and said, "You can make it?". Yep.
I like to use a ratio of 1 part buttermilk to 3 parts heavy whipping cream. I don't have friends who raise dairy cows. Therefore, the grocery store's low-fat cultured buttercream and ultra-pasteurized whipping cream are my only options, and they work.
It adds a velvety texture to soups and sauces and a creamy addition to desserts like fresh berries and pies. Unlike its cousin, sour cream, crème fraîche doesn't curdle when simmering, making it incredibly versatile in cooking.
A simple way to serve this crème fraîche is by smearing a spoonful under these roasted beets, or replacing the sour cream on baked potatoes.
If you love the occasional indulgent and creamy dairy products, then I hope to have encouraged you to make this effortless 'cheffy' ingredient.
Jump to:
Crème Fraîche Uses
- Add it to your mashed potatoes instead of cream or milk.
- Mix crème fraîche with powdered sugar and use it for topping fruit and desserts.
- Add to your scrambled eggs before cooking, as Bobby Flay recommends.
- Add some horseradish and serve with your prime rib.
- Top with chives or caviar and serve with potato chips.
- Use as a substitute for sour cream or Mexican crema on tacos.
Ingredients
You only need 2 ingredients to make homemade crème fraîche!
- Heavy Whipping Cream: Pasteurized or ultra-pasteurized heavy whipping cream works. Do not substitute half and half.
- Buttermilk: Cultured 1% butterfat from the grocery store. If you can find buttermilk with more fat content, try it.
See the recipe card below for ingredient measurements.
Step-by-Step Instructions
Step 1: In a clean mason jar, add the buttermilk.
Step 2: Add the heavy whipping cream. Mix with a spoon.
Step 3: Cover the mason jar with a piece of cheesecloth and use the ring to hold the cheesecloth in place. Keep the jar on the kitchen counter at room temperature until it's thickened to your liking, around 8-24 hours.
Step 4: Use a spoon to check it. It will take 8-24 hours. When ready, cover the mason jar and store it in the refrigerator for up to 2 weeks.
Easy Entertaining Tip
Crème Fraîche helps you create a simple and elegant dessert for a dinner party:
- Fill small glass bowls, cups, mini mason jars, or martini glasses with berries.
- Chill them on a cookie sheet in your fridge.
- Just before serving, spoon crème fraîche over the berries.
- Sprinkle demerara sugar or turbinado sugar over the crème fraîche for some crunch.
- Enjoy!
FAQ
Crème fraîche has a higher fat content (37-40%) than sour cream, which has no less than 18% fat content. The result is that sour cream may curdle if you heat it up, and it is best used in cold dishes. They both have a little tang. The taste of crème fraîche lingers with a buttery mouthfeel.
Heavy whipping cream is my preferred substitute for savory dishes, or sour cream for cold dishes.
Make sure you use cultured buttermilk rather than a home version of buttermilk made with lemon juice. Try moving it to a slightly warmer spot and wait an additional 12 hours. Make sure the room temperature is at least 65°F.
You have to wait for the culture to grow and do its work. If you are not able to wait at least 8 hours, substitute heavy whipping cream for a recipe that is going to be heated. If the recipe is cold, sour cream is another option.
Store your crème fraîche covered in the refrigerator for up to 2 weeks.
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📖 Recipe
Crème Fraîche Recipe
Equipment
- 1 mason jar (2-cup capacity)
- 1 cheesecloth (6-inch square piece)
Ingredients
- 4 ounces buttermilk
- 12 ounces heavy whipping cream
Instructions
- In a clean mason jar, add the buttermilk.
- Add the heavy whipping cream. Mix with a spoon.
- Cover the mason jar with a piece of cheesecloth and use the ring from the lid to hold the cheesecloth in place. Keep the jar on the kitchen counter at room temperature until it's thickened to your liking. Use a spoon to check it. It will take 8-24 hours.
- Put the lid on the mason jar and store in the refrigerator for up to 2 weeks.
Notes
- I like to make this in the evening and let it sit on the counter overnight. It's always been thick and ready in the morning.
- Store your crème fraîche covered in the refrigerator for up to 2 weeks.
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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