Crème fraîche Recipe - How To Make Creme
Commercial creme fraiche is quite expensive, so the homemade version is a life saver.
heavy or whipping cream, room temperature
In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. NOTE: Cream will thicken faster if the room is warm.
Stir thickened creme fraiche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.
Whipped Creme Fraiche: Beat creme fraiche until soft peaks form (it won't become stiff).
Sweetened Creme Fraiche: Add 1 to 2 tablespoons powdered (confectioners) sugar before shaking the cream.
Vanilla-flavored Creme Fraiche: Stir 1 to 1 1/2 teaspoons pure vanilla extract into creme fraiche just before refrigerating.