Crème Fraiche is a simple recipe that produces an upgraded double cream. One of the major benefits of crème fraiche is that it doesn’t curdle when boiled. This makes it ideal for thickening sauces and soups. I have also served this on top of warm desserts such as crumbles and cobbler. It is also amazing in pasta dishes, cakes and as a dip. All in all this is a very versatile simple recipe involving two ingredients.
Crème Fraîche
Crème Fraiche is the French version of soured cream but is twice as rich and twice as thick.
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Add to CollectionServings: 250 ml
Calories: 3kcal
Ingredients
- 1 cup whipping cream
- 1 tbsp buttermilk
Instructions
- Combine the cream and buttermilk in a glass bowl and allow to sit covered at room temperature for 8 to 24 hours, until very thick.1 cup whipping cream, 1 tbsp buttermilk
- Stir and store covered in the refrigerator for up to 10 days.
Nutrition
Calories: 3kcal | Carbohydrates: 0.03g | Protein: 0.02g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 0.4mg | Potassium: 1mg | Sugar: 0.004g
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