1 cup heavy cream (whipping cream)
2 Tablespoons buttermilk
Creme Fraiche is a thick cream used in sauces, soups and as a condiment for fresh fruit. Because this recipe needs to sit for 8-24 hours, plan ahead if making this.
Combine cream and buttermilk in a glass jar. Cover and let stand at room temperature (about 70 degrees F) for 8 to 24 hours, or until thickened.
Stir well and refrigerate.
Use within 10 days.Tips:~ Use as a thickener for soups or sauces.~ Spoon over fresh fruits, puddings or warm cobblers.~ Can be used in boiled recipes. Will not curdle.