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Nutrition Facts
Serving Size 1 cups 313g Recipe makes 2 cups)
Calories 851
Calories from Fat 798		(93%)
Amount Per Serving		%DV
	Total Fat 88.7g	136%
	Saturated Fat 55.2g	276%
	Monounsaturated Fat 25.6g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 329mg		109%
Sodium 169mg		7%
Potassium 291mg		8%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 0.0g	0%
	Sugars 3.9g
Protein 7.4g		14%
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Creme Fraiche

Recipe #22044 | 2 min | 2 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Gingerbee
Mar 10, 2002

Creme Fraiche (pronounced "fresh" is not an item easily found in local grocery stores, in certain parts of the country. The French use it often in cooking and whenever a recipe called for this ingredient, of course, I didn't have it! Then Food & Wine published it and I use it again and again. I always have it on hand in the refrigerator just "in case" I have to use my imagination and whip up a sauce for something fast! A tablespoon of creme fraiche swished into the drippings of any pan roasted pork chop or chicken breast (& a dash of white wine) turns it into an amazing meal. If you don't know about this wonderful cream, try it and you'll find more uses to this "secret" ingredient

2 cups (change servings and units)

Ingredients

1 pint heavy cream
3 tablespoons cultured buttermilk

Directions

1
In a medium bowl, whisk together the cream and buttermilk.
2
Cover the bowl with a towel and let stand in a warm place until thickened, about 12 hours.
3
When thickened, cover bowl tightly and refrigerate until well chilled, 2 to 3 hours.
4
The Creme Fraiche can be refrgerated, tightly covered for up to 2 weeks.

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Featured Reviews for This Recipe

From: "THE" GINA

On Aug 4, 2009

This recipe was beautiful in its simplicity and ease. I used 4 TB of 1.5% fat buttermilk--great results in flavor and consistency after about 18 hours. Definitely recommend!

0 people found this review helpful

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From: Chef #1137158

On Mar 13, 2009

All I got after letting it sit for 48 hours on a heating pad set at low was regular old sour cream. Nothing like Creme Fraiche, what a waste of time!!!!!!

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From: HeatherFeather

On Mar 15, 2002

I am delighted to now have this great recipe for creme fraiche! I often make recipes that call for creme fraiche,which can be a pricey and hard to find ingredient in the USA. My local grocery just stopped carrying creme fraiche, so I decided to give this recipe a try. It was surprisingly simple to prepare and came out perfectly. I halved the recipe and it came out just right.

11 people found this review helpful

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From: ciao

On Feb 26, 2004

Love this stuff! It takes seconds to prepare, but the rewards are great. My husband actually made it. His favorite way to use it is to sprinkle some chicken legs with salt, pepper and herbes de provence, brown them in a saute pan, deglaze with white wine, cover the pan till the chicken is done, and at the end of cooking, stir in some creme fraiche. It makes a delicious sauce! Thanks for a great recipe!

8 people found this review helpful

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