Crème Fraîche

Crème Fraîche

Crème fraîche is the European cousin to sour cream. But it has a finer texture, tastes a little sweeter and has the advantage of being able to be whipped like whipping cream to achieve just the right texture. It's incredibly easy to make.

1 pint heavy cream
¼ c. fresh buttermilk

Add the buttermilk to the heavy cream, cover it so it's tightly sealed, and let it sit out on the counter about 8 hours or so. The texture will change into a creamy thickness, about like store-bought egg nog and it will have taken on a slightly sweet taste.

Refrigerate or use immediately. Crème fraîche will last a couple weeks in the fridge. Crème fraîche is often used when serving caviar.

Creme Fraiche Recipe