Crème fraîche is pronounced "krem fresh." It
is a thick and smooth heavy cream with a wonderfully rich and velvety
texture. Crème Fraiche is widely used in France, where the cream is unpasteurized and contains the
"friendly" bacteria necessary to thicken it naturally.
Since creme fraiche
doesn't curdle when boiled, it's the ideal thickener for many sauces and
soups. Vegetables (particularly potatoes) benefit from a dollop of it.
It's also delicious on fresh fruit, cakes, cobblers, and
puddings. Commercial creme fraiche is
quite expensive, so the homemade version is a life saver.
Check out Linda's
Butters, Condiments, Sauces, Relish & Jelly Recipes
for more great ideas.
Homemade (Mock) Crème fraîche
Yields: serves many
Prep time: 10 min
whipping cream, room temperature
1 tablespoon buttermilk or 1/2 cup sour 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
Vanilla-flavored Creme Fraiche:
Stir 1 to 1 1/2 teaspoons vanilla extract into creme fraiche just before