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5 from 9 votes

Homemade Creme Fraiche

Creme fraiche is sour cream's fancy, French, expensive sister in the grocery store. But with just two ingredients and a day, you can have homemade creme fraiche for pennies on the dollar.
Prep Time1 minute
Additional Time1 day
Total Time1 day 1 minute
Course: Sauces
Cuisine: French
Servings: 1 cup
Calories: 19kcal
Author: Eden Westbrook

Ingredients

  • 1 cup 120g heavy cream (at least 30% fat)
  • 2 tablespoon 30 mL buttermilk or sour cream

Instructions

  • In an extremely clean glass container, add in buttermilk and heavy cream.
  • Cover with plastic wrap or lid, and let thicken at room temperature for 12-48 hours.
  • Store creme fraiche in refrigerator for up to 10 days.

Notes

You cannot freeze creme fraiche.
Stirring while checking on the thickening of the creme fraiche is okay, I've done it without an issue. Stir away!
Putting it in the fridge will stop the fermentation process. If you want it to be thicker, keep it out until desired thickness.

Nutrition

Serving: 1g | Calories: 19kcal | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 2mg