Crème Fraîche

Preparation info

  • Difficulty


  • Yield

    6 cups

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Crème fraîche has a more tangy taste and is lighter than sour cream. If it is unavailable in your area, here is a recipe to make your own. This recipe is from Sadie Kendall of Kendall Farms in Atascadero, California. She makes crème fraîche commercially and has been supplying it to Stars since we opened. For pictures of her cheeses and farm, see Jeremiah’s New American Classics.


  • 6 cups heavy cream (not ultrapasteurized)
  • 1 cup sour cream


Whisk together the heavy cream and the sour cream in a stainless steel or glass bowl. Cover the bowl with cheesecloth.

Let the cream sit at room temperature (around 68 degrees) until it thickens. This will take from 12 to 24 hours. Stir the crème fraîche until smooth and refrigerate it.

The crème fraîche will stay fresh for several weeks. As it ages it will give off some watery liquid. Either stir it back into the crème fraîche or spoon it off and discard it.