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Crème Fraîche
Preparation info
- Yield:
2 cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
Method
- Stir the sour cream into the heavy cream. Cover and let stand at 80° to 90°F(26° to 32°C) for 24 hours. An oven with a pilot light, or the top of a stove with pilots, are possible places to maintain this temperature. Store, covered, in the refrigerator.
- To thicken the cream, whip until you achieve the desired consistency.