Creme Fraiche Recipe

Creme Fraiche on Blin with Smoked Salmon,

The Creme Fraiche Recipe, actually Crème Frâiche, produces a sweeter, richer version of sour cream. It's a great way to add a gourmet touch to any recipe that calls for sour cream. But if you find it difficult to obtain it in your area, you can make your own.

Creme Fraiche is very simple, very easy, but it does take 2 or 3 days to make. Mostly, it just sits there.

Pictured: Creme fraiche and smoked salmon on a blin, with a chive garnish

Crème Frâiche

1 cup heavy cream
1 tablespoon buttermilk

Combine the cream and buttermilk in a small saucepan and heat just to lukewarm over medium-low heat. Do not let it boil.

Immediately remove it from the heat and cover. Let it thicken at room temperature for 8 to 48 hours, until it reaches the desired thickness and flavor.

Chill well. Makes 1 cup.


If something goes awry, start over by adding fresh buttermilk to the cream and warming them again. Then let it sit as before.

Creme Fraiche is traditionally served with caviar on blini and is also paired with caviar in the Stuffed New Potatoes recipe. Take a look.

Or for a well-loved brunch menu idea try the Creme Fraiche recipe on Potato Nests.

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