Crème Fraîche

Preparation info
  • Makes

    1 cup

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

While there are several ways of making an approximation of the thick, slightly ripened heavy French cream called crème fraîche, this version comes closest to our idea of what it should be: rich and silky, with an edge that is reminiscent of the real stuff (which cannot be made at home because we lack the French starting culture). Although several editions of the French cream have recently arrived in some American specialty shops, they are breathtakingly expensive and, to our taste bu