Creme Fraiche

LeGourmetTV's picture

Aug. 22, 2012

Creme Fraiche (or creme fresh) is a great sour cream substitute and won't curdle when you use it in sauces over heat.


Whipped cream 2 Cup (32 tbs) (35%)
Buttermilk 6 Tablespoon (cultured)



1. Place a saucepan over low heat, pour cream in it. Heat cream and bring it to 105 degree.

2. Remove the pan from heat, and add buttermilk to it.

3. In a covered jar pour the mixture, and allow it to stand until it thickens but still has a pouring consistency.


4. Cook your favorite vegetable or chicken with cream fraiche, and serve it hot.


For every cup of whipping cream you require 3 tablespoons of buttermilk.

Check the temperature of cream using instant thermometer.

Allow the mixture to rest for about 24-36 hours, depending on your room temperature.

Your cream fraiche is ready when it is slightly sour in taste and nutty in appearance.

Your cream fraiche will remain fresh in refrigerator for 3-4 weeks.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 440Calories from Fat 359

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 33 mg1.38%

Total Carbohydrates 8 g2.7%

Dietary Fiber %

Sugars 6 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet