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Home » Condiments » How to Make Crème Fraiche

How to Make Crème Fraiche

Published: Mar 11, 2022 · Modified: Mar 10, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Creamy, rich and tangy crème fraiche will add flavor to all of your favorite creamy recipes.

You can culture it at home with two ingredients you can buy at the grocery store and no special equipment.

A jar filled with crème fraiche.

Once you see how easy this crème fraiche recipe is you will be able to make it all the time.

It keeps in the refrigerator for about 4 weeks.

You will be able to enjoy fresh homemade crème fraiche whenever desire. And you'll be able to continually culture a new batch from your first batch.

A bowl of fresh fruit topped with sweetened crème fraiche.
Sweetened Crème Fraiche with fresh fruit

I love eating sweetened Crème Fraiche with fruit. Especially in the summer when berries are in season.

Or you can eat it in place of regular sour cream in any recipe.

Homemade Crème Fraiche Ingredients

All you need are two simple ingredients you can find in the dairy department of any grocery store.

A measuring cup with heavy whipping cream and a small jar filled with buttermilk.
  • heavy whipping cream: You will find heavy whipping cream in the dairy section. It may be labeled as heavy cream or whipping cream.
  • cultured buttermilk: I usually use low fat but full fat buttermilk will work also.

Recipe Directions

Step 1: In a bowl or a jar combine the heavy whipping cream and buttermilk.

Heavy cream and buttermilk mixed together in a bowl with a spoon.

Step 2: Place a lint free dish towel over the bowl or a coffee filter over a mason jar to keep any debris from getting into it.

If using a mason jar place a paper coffee filter over the top of the jar and secure it with a rubber band.

A bowl covered with w white lint free towel.

Step 3: Place the bowl or jar in a warm draft free area, like on the kitchen counter out of direct sunlight, on top of a cold stove top or in a safe spot on the top of the refrigerator.

Step 4: Allow the heavy cream and buttermilk to culture overnight or for at least 12 hours if you start it early in the morning. (see recipe notes below for more info)

Image of a glass mixing bowl filled with thickened crème fraiche.

Step 5: After 12 hours check to see if the French sour cream has cultured and thickened. It should have thickened enough to look as firm or firmer than a container of store bought sour cream.

If the inside of your home is extremely cold it may not have completed the culturing process yet. If that happens recover it and put it back or find a warmer area.

A bowl with a spoonful of thickened homemade French sour cream.

Step 6: Once the culture has thickened and resembles a thick pudding put it in the refrigerator to chill for another 12 hours or overnight before using. It will thicken even more as it chills.

Recipe FAQ's

What is the difference between crème fraiche and sour cream?

Crème fraiche and sour cream are very similar but there is a difference. Crème Fraiche is thicker and has a richer flavor because it is made with heavy cream and buttermilk that has a higher fat content. While sour cream is lower in fat and slightly thinner because it is made with heavy cream and whole milk. Whole milk has less butterfat than butter cream.

Crème Fraiche Uses

Many French desserts are made using Crème Fraiche because the higher fat count makes baked good moist. You can make frostings, fillings, ice creams and pies with it.

Crème Fraiche substitute

Sour cream is the most common substitute for Crème Fraiche.

Culturing with pasteurized dairy

Yes, you can make homemade French sour cream using pasteurized cream and buttermilk. I have read that you can not use ultra pasteurized heavy cream to make crème fraiche.

When I first started making cultured dairy product at home like homemade yogurt everything I read said not to use it.

But I have found over the years of making countless batches of homemade sour cream and yogurt at home that this is not true.

Recipe Expert Tips

  • Pasteurized dairy: can you use ultra pasteurized dairy buttermilk or heavy cream? Yes, you can to make Crème fraiche.
  • Culturing time: the culturing time of cream and buttermilk will depend on the temperature of your home. Colder homes will take longer while warmer homes will take less time. 12 to 24 hours is an estimate.
  • Crème Fraiche Starter: For your second and any future batches of crème fraiche you will reserve about ⅓ of a cup of your batch of crème fraiche to use as a starter. Put it into a pint jar and fill the pint jar full of heavy whipping cream. Leave enough head space so you can shake it up a bit while it is culturing.  Leave for 24 hours and then refrigerate.
  • How long does it last? Fresh made will stay good for as long as store bought as long as it is kept properly refrigerated.
A low round jar filled with homemade sour cream.

More recipes you'll love

  • Fruit Salad with Creme Fraiche
  • Homemade Creme Fraiche Cheesecake Ice Cream
  • Homemade Vanilla Bean Yogurt

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

A jar filled with crème fraiche.

How to make Homemade Crème Fraiche

Arlene Mobley - Flour On My Face
How to make homemade crème fraiche with 2 ingredients at home. You can make a silky, rich and creamy cultured crème fraiche with 2 ingredients.
5 from 1 vote
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Prep Time 3 mins
Cook Time 0 mins
Culturing 12 hrs
Total Time 12 hrs 3 mins
Course Condiment, Dairy
Cuisine French
Servings 36 servings
Calories 47 kcal

Ingredients  

  • 2 cups heavy whipping cream
  • ¼ cup cultured buttermilk
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Instructions 

  • Place the whipping cream and buttermilk into a mason jar or glass bowl.
  • Shake or stir well to combine the heavy cream with the buttermilk.
  • Cover the container with a piece of cheese cloth or a paper coffee filter. Place the container in a warm area of the kitchen. On the counter is fine but not in a draft or direct sunlight.
  • Allow the crème fraiche to culture for 12-24 hours.
  • After 6-12 hours check to see if the crème fraiche has thickened.
  • It should be as thick as sour cream or thicker. If not, recover and wait another 4 to 6 hours for it to culture.
  • Once cultured and thickened refrigerate for an hour to chill before using. As it chills it will thicken further.

Video

Recipe Expert Tips

  • Pasteurized dairy: can you use ultra pasteurized dairy buttermilk or heavy cream?: Yes you can to make crème fraiche.
  • Culturing time: the culturing time of cream and buttermilk will depend on the temperature of your home. Colder homes will take longer while warmer homes will take less time. 12 to 24 hours is an estimate.
  • Crème Fraiche Starter: For your second and any future batches of crème fraiche you will reserve about ⅓ of a cup of your batch of crème fraiche to use as a starter. Put it into a pint jar and fill the pint jar full of heavy whipping cream. Leave enough head space so you can shake it up a bit while it is culturing.  Leave for 24 hours and then refrigerate.
  • How long does it last? Fresh made will stay good for as long as store bought as long as it is kept properly refrigerated.
How to us a mother batch of homemade crème fraiche to culture the next batch
Use your mother batch of homemade crème fraiche to culture continuous future batches of crème fraiche.  Using ¼ to ⅓ cup of the mother cultured crème fraiche to make the next batch.
  1. Place ¼ to ⅓ cup of crème fraiche in a jar.
  2. Add 2-3 cups of heavy whipping cream to the jar and shake to combine.
  3. Following the same culturing steps in the original recipe to culture this batch.
  4. This second batch of cultured buttermilk and heavy cream will thicken up much faster than the first. So check it frequently.

Nutrition

Serving: 1Tablespoons | Calories: 47kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 7mg | Potassium: 12mg | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Debbie

    March 14, 2022 at 2:16 pm

    Would this work using milk and vinegar in place of the buttermilk?

    Reply
    • Arlene Mobley

      March 14, 2022 at 4:08 pm

      Hi Debbie no this recipe will not work. You need real buttermilk and cream to make cultured Crème Fraiche.

      Reply

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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