Make Your Own Creme Fraiche
Cooking tips for the caring cook.
Favored Creme Fraiche
Many cooks favor creme fraiche over cream and sour cream because it can be boiled, reduced and thickened without the risk of curdling. It can also be whipped like double cream and has a longer shelf life than both cream and sour cream. Creme fraiche can used as a substitute for sour cream in most recipes and for cream in many.
Creme fraiche makes a great topping for fresh fruits, puddings and other desserts. It is also an excellent ingredient in savory dishes such as soups and casseroles, and adds richness and body to sauces.
To make your own Creme Fraiche:
- Combine 1 cup heavy cream, 2 tablespoons buttermilk, and 2 teaspoons lemon juice in a glass bowl.
- Cover and let stand at room temperature for up to 24 hours, until thickened.
Note: Can keep up to a week in the refrigerator covered tightly.
American whipping cream with a butterfat content of at least 30 percent may be used in any French recipe calling for creme fraiche. If American whipping cream is thickened with a little buttermilk, it will taste much like Creme Fraiche.