arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Creme Fraiche

Adapted By Brennan's 27 Sep 2018


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.