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Julee Rosso, Sheila Lukins

Creme Fraiche

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Preparation info

  • 1 cup

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

More tart than whipped heavy cream and a bit richer than sour cream, crème fraîche is a delicious addition to sauces and is just the right topping for rich chocolate desserts.

Ingredients

  • ½ cup heavy or whipping cream (not ultra-pasteurized)
  • ½ cup sour cream

Method

Whisk the creams together in a small bowl. Pour the mixture into a jar, cover, and let stand in a warm place for 12 hours. Then stir, and refrigerate for 24 hours.

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