Crème Fraîche

(double click here on Crème Fraîche made with buttermilk, if you prefer that approach.)

If crème fraîche is hard to find in stores,  you can easily make your own.

Let it stand overnight for a more tangy flavor.

1 cup heavy whipping cream (not ultra pasteurized)
1 cup dairy sour cream

In a large bowl stir together whipping cream and sour cream; mix thoroughly. Serve immediately.

For a slightly thicker crème, let crème fraîche stand, covered, at room temperature for 2 to 4 hours or chill overnight till thickened. If thickening at room temperature, chill before serving. Store, covered, in refrigerator up to 1 week. Makes 2 cups.

How to use Crème Fraîche: 

crème fraîche can be used in place of sour cream in hot dishes, because it can boil without curdling.

crème fraîche can be used as a substitute for whipping cream or sour cream in cream soups.

crème fraîche can be used in combination with one teaspoon snipped fresh herbs, serve it hot or cold with fish or poultry.

Spoon over cakes, pies, and fruits, such as strawberries.

You can find this and related recipes by tapping here on the Home Cookin' index.