Crème Fraîche

Preparation info

  • Yield:

    2 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 1 ounce (30 g) sour cream
  • 2 cups (480 ml) heavy cream


  1. 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.
  2. To thicken the cream, whip until you achieve the desired consistency.