Preparation info

  • 2 cups

    • Difficulty

      Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 1 cup heavy cream (not ultra-pasteurized)
  • 1 cup sour cream

    Method

    1. Whisk the heavy cream and sour cream together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen or other reasonably warm spot overnight, or until thickened. In cold weather this may take as long as 24 hours.
    2. Cover and refrigerate for at least 4 hours, after which the crème fraîche will be quite thick. The tart flavor will continue to develop as the crème fraîche sits in the refrigerator.