Crème Fraîche

Preparation info

  • Difficulty

    Easy

  • Makes:

    1 cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
heavy cream, preferably not ultra-pasteurized 1 cup (237 ml) 8.2 ounces 232 grams
buttermilk, preferably full fat 1 tablespoon (15 ml) 0.5 ounce 15 grams
superfine sugar 1 tablespoon 0.5 ounce 13 grams

Method

Make the Crème Fraîche

In a jar with a tight-fitting lid, stir together the cream and buttermilk. Place the jar in a warm spot, such as the top of the refrigerator or near the range, and allow the mixture to sit undisturbed until thickened but still pourable, 12 to 14 hours, or as long as 36 hours for cream that is ultra-pasteurized. The crème fraîche will continue to thicken on chilling and will keep for about 3 weeks refrigerated. When ready to whip, add the sugar and whisk lightly until soft peaks form when the whisk is raised. You can also use a handheld mixer on low speed.