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Crème Fraîche is expensive at the grocery store, if you can even find it, but it’s easy to make from scratch and has so many uses. To make this classic French condiment, just combine buttermilk and heavy cream and let it sit for 48 hours.
Meggan’s notes
Ever since I finished culinary school, I have been making this fool-proof homemade crème fraîche recipe because it is so easy and has so many uses! You’ll only need two ingredients: heavy cream and buttermilk. The secret is to use store-bought cultured buttermilk. This is the one time when homemade buttermilk won’t cut it. You need the live active cultures in store-bought buttermilk in order to achieve a thick and luscious creamy texture.
All you have to do is combine buttermilk and heavy cream and let it sit at room temperature for 24 hours, then transfer to the refrigerator to chill for an additional 24 hours. Once ready, crème fraîche keeps for up to 2 weeks.
The French serve this with sweet desserts, like Tarte Tatin, but you can use your crème fraîche as a dessert topping, dolloped over soups, or anywhere that you might use sour cream. This is milder and less sour than sour cream.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Buttermilk: Do not make homemade buttermilk here; you need the active bacteria from store-bought buttermilk to make créme fraîche. Look for “cultured buttermilk” on the label.
Step-by-step instructions
- In a sterilized glass jar, stir together heavy whipping cream and buttermilk.
- Cover with a coffee filter secured by a rubber band and let sit at room temperature (about 70 to 75 degrees) until thickened, about 24 hours.
- Transfer the mixture to the fridge and chill for 24 hours longer. The crème fraîche will continue to thicken.
Recipe tips and variations
- Yield: One batch makes 2 cups of créme fraîche.
- Storage: Store covered in the refrigerator for up to 2 weeks.
- Make ahead: This recipe requires prep time as it needs to sit for 48 hours, so it’s a great recipe to make ahead to add that special touch to recipes.
- Freezer: While you can freeze crème fraîche, it will lose its texture when defrosted and become watery. While technically possible, it is not recommended.
Frequently Asked Questions
Add it to soups or use it to make creamy sauces for pasta or meat. Or it can be used as a topping for pies and other desserts. It tastes great with berries! Crème Fraiche can be substituted anywhere that you might use sour cream or Greek yogurt.
Crème fraîche is a French-style gourmet dairy product that is lightly soured with culture from buttermilk, resulting in a mildly sour and tangy flavor with a whipped, creamy consistency.
In France, crème fraîche is used most commonly as a topping for desserts, however, it is also used to finish savory sauces. Because of its higher fat content, it doesn’t curdle when cooked at high heat.
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Crème Fraîche Recipe
Ingredients
- 16 ounces heavy cream
- 3 tablespoons buttermilk (see note 1)
Instructions
- In a sterilized glass jar, stir together heavy cream and buttermilk. Cover with a coffee filter secured by a rubber band and let sit at room temperature (about 70 to 75 degrees) until thickened, about 24 hours.
- Transfer to the refrigerator and chill for 24 hours longer. The crème fraîche will continue to thicken. Store covered in the refrigerator for up to 2 weeks.
Notes
- Buttermilk: Do not make homemade buttermilk here; you need the active cultures from store-bought buttermilk to make créme fraîche. Look for “cultured buttermilk” on the label.
- Yield: One batch makes 2 cups of créme fraîche
- Storage: Store covered in the refrigerator for up to 2 weeks.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I love the ease of this! Thanks!
I also rev some of it up by making sm. containers of custom flavors. Adding “Gourmet Garden” pastes. Like garlic paste, basil paste, minced Jalapeno and Wasabi… sometimes even a little lemon. THIS IS SOOOO VERSATILE.
You’re so welcome, Lisa! I’m glad you found this easy and delicious! – Meggan