It is something all of us should have or probably wished that we had, when we were experiencing recipe substitution crisis or needed a sauce on the fly. I know I did lol 😆
So let's get to it!
What is Creme Fraiche?
Creme fraiche is basically a cream that's been thickened via the same process as yogurts and sour cream (so lactic acid fermentation for us biology nerds). It tastes creamy with a buttery note and a slight tang that helps balance out the richness. It is super versatile and usable for both cooking and baking.
Here are some suggestions but don't be limited because the list can go on and on:
- Add it to our Butternut Squash Soup for creaminess.
- Use it in baking to give cakes addition moisture.
- Whisk it into a pan of fond to make a pan sauce.
- Add it to some San Marzano tomatoes for a creamy, tomato pasta sauce.
- Add a dollop to your fruit bowl.
Now, tell me you're sold, because I'm here worshipping creme fraiche like the episode of South Park when Randy became a super foodie. 🙌
If you need more convincing, read this: It only requires two ingredients!
You're sold? I know. 😜
To make your own, simply add 2 Tablespoon of buttermilk and 1 cup of heavy cream to a jar. Stir and let it sit out at room temperature, covered, for 12-24 hours, until thicken. And there! You have creme fraiche! Keep it in refrigerated, and it'll serve you well for 2 weeks.
Homemade Creme Fraiche
- 1 cup heavy cream
- 2 Tablespoons buttermilk
- Combine heavy cream and buttermilk in a jar. Stir. Cover and let stand at room temperature for 12 to 24 hour (until it reaches the consistency of yogurt that's been mixed).
- Stir and use immediately or refrigerate up to two weeks.