Crème fraiche may sound fancy, but this two-ingredient recipe is perfect for topping tacos or stirring into savory sauces. And it’s a SNAP to make at home.
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What is Crème Fraîche?
In a nutshell, it’s thickened cream; a rich, thick, creamy wonderfulness. It’s a French recipe, made from dairy cream that has been soured.
Made with heavy whipping cream and buttermilk, this homemade crème fraiche recipe is beyond easy to make.
Ingredients
Heavy creme — Traditional French creme fraiche is made with cream that has a fat content more than 30%. The heavy cream and whipping cream on America’s dairy shelves both meet this requirement.
Buttermilk — This is an ingredient that not everyone has on hand on the regular, but using it creates a thick texture and tangy flavor.
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How to Make it
Trust me when I say this couldn’t be easier. It’s a one-step recipe: combine the cream and buttermilk in a glass jar.
Hot tip: Use a canning jar with measurements on the side and you won’t even have to dirty a measuring cup.
Cover the jar lightly with a cloth and rubber band and allow the mixture stand at room temperature for 8 hours or overnight, until thickened.
I know, letting dairy products sit at room temperature goes against everything you’ve been taught. But left to sit, the ingredients will thicken and take on a lovely tang.
Store in an airtight container in the fridge for 7-10 days.
Uses for Creme Fraiche
This deliciously tangy topping is so versatile and adds a depth of flavor to so many recipes!
- Use it to top tacos, enchiladas, or your favorite Mexican meal
- Add a dollop to creamy soups, like this pumpkin soup
- It’s a great ingredient to use in creamy salad dressings
- Top pancakes and crepes
- Sweeten it lightly with honey and use it to top fruit pies
- Stir some into mashed potatoes for extra creaminess
The Best Substitute for Creme Fraiche
If you just don’t have the ingredients to make this recipe, the best alternative is to use sour cream. Store bought is fine, you can make your own using this sour cream recipe. It uses lemon juice rather than buttermilk, which is often more readily available in the pantry.
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How to Make Crème Fraiche with Just Two Ingredients
It sounds fancy, but this two-ingredient recipe is easy as can be and a great substitute for sour cream. It's super easy to make!
Ingredients
- 1 cup heavy cream
- 2 tablespoons buttermilk
Instructions
- Combine heavy cream and buttermilk in a jar. If you use a canning jar, the measurements on the side of the jar make it easy!
- Use a rubber band to secure a thin piece of cloth over the jar.
- Let mixture sit at room temperature until thickened to your liking, 8-24 hours.
- Stir creme fraiche and store in the refrigerator for up to two weeks.
Notes
Choose a heavy cream or whipping cream with a fat content that exceeds 30%.
Nutrition Information:
Yield: 16 Serving Size: 1 tablespoonAmount Per Serving: Calories: 52Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 21mgSodium: 8mgCarbohydrates: 1gSugar: 1gProtein: 1g
I just made some and it turned out very nice. I have been making it with sterilized milk and buttermillk, but this recipe is quicker and easier.
Can you freeze heavy cream & then use it for this recipe as well?
I have not tried this; let us know how it turns out if you do!
I have not made this with heavy cream that was in the freezer, but I have tried making other things with frozen milk and it doesn’t come out right. The texture is not creamy. You can always try and see if it works.
I had made this once with store bought buttermilk and it came out perfectly! But recently I’d made some homemade butter that left me with plenty of buttermilk so I used that and this time it took almost 48 hours to even get moderately thick. What did I do wrong?
Most store bought buttermilk is *cultured. I imagine that’s the difference.
What exactly do you mean by cultured when you refer to buttermilk. Is this a special process used to make commercial buttermilk?
This looks great. If I’m not able to use it all up in two weeks, will it freeze well?
I’d be more inclined to halve the recipe if you didn’t think you’d use it all. Freezing will work, but the texture will change slightly. (Good for baking with, though.)