Creme Fraiche Recipe

Crème fraîche may sound fancy, but it’s surprisingly easy to make at home with just two simple ingredients.

Crème fraîche is a rich, tangy cultured cream that adds incredible flavor and texture to both savory and sweet dishes. Unlike sour cream, it’s thicker, less acidic, and can be heated without curdling—making it especially useful in sauces, soups, and baking.

This homemade crème fraîche recipe uses just two ingredients and requires very little hands-on time. Once you try making it yourself, you’ll always want a jar in the fridge for cooking, baking, and finishing dishes.

Créme fraîche or sour cream, what’s the difference? Créme fraîche tastes similar to sour cream but with less tang and typically has a 10% higher fat content but doesn’t contain the gelatins or other ingredients needed to thicken sour cream. Also, créme fraîche is thicker than sour cream and works better in sauces or soups because it won’t curdle like sour cream. Both are interchangeable in salad dressing or topping recipes but once you sample créme fraîche, I bet you’ll prefer it. However, créme fraîche is pretty pricey and can’t always be found in your local supermarket. And that’s where this easy, delightful créme fraîche recipe comes in.

How to Make Crème Fraîche at Home

Homemade créme fraîche is almost too easy and I personally prefer it to buying a jar that is pricey, if you can even find it. But I almost always have heavy whipping cream and sour cream or buttermilk in the refrigerator so I was intrigued when I found the recipe in my well-worn copy of Classic Stars Desserts. This is an excellent dessert recipe book for entertaining and includes a host of unique but attainable recipes.

For my first attempt at the créme fraîche recipe, I decided to try an experiment with both sour cream and buttermilk because Ms. Luchetti states that both options will result in “distinctly different flavors”. I figured I’d surely prefer one over the other.

The mixture needs to sit out at room temperature for 24 to 48 hours to allow the mixture to thicken and sour. When I removed the lid after two days, they both looked the same…

When I stirred both containers, this is where I first noticed a slight difference. The sour cream  créme fraîche was a bit thinner than the buttermilk créme fraîche. Not a huge difference in consistency, but noticeable. Tasting each sample, they don’t taste the same. They were both fresh and delicious but the sour cream recipe produced a bit more tang in the flavor. The best way I could describe the buttermilk version is it had a smoother taste. Unless you taste them side by side, I really don’t think you could come up with a like or dislike for one over the other and I personally loved them both.

So unless you want to really test both the buttermilk and sour cream comparison for yourself, make a batch using whichever you have on hand. Either way, this is a recipe well worth making (easy).

How to use crème fraîche

• Stir into soups or sauces

• Dollop over roasted vegetables

• Spoon onto baked potatoes

• Use in baking or desserts

• Serve with fresh fruit or jam

Frequently Asked Questions

What is crème fraîche?

Crème fraîche is a cultured cream similar to sour cream, but thicker and less tangy. It’s commonly used in French cooking and works well in both savory and sweet recipes.

How long does homemade crème fraîche last?

Homemade crème fraîche keeps well in the refrigerator for up to 1–2 weeks when stored in an airtight container.

Can you heat crème fraîche?

Yes. Unlike sour cream, crème fraîche can be heated without curdling, making it ideal for sauces, soups, and warm dishes.

What can I substitute for crème fraîche?

Good substitutes include sour cream, Greek yogurt, or a mixture of heavy cream and yogurt. Keep in mind that substitutes may curdle when heated.

Why didn’t my crème fraîche thicken?

Crème fraîche may not thicken if the cream was ultra-pasteurized or if the mixture was kept too cold. Using fresh heavy cream and allowing it to sit at room temperature usually solves the problem.

This homemade crème fraîche recipe is so effortless, and produces such a beautiful, nearly pure result, won’t you give it a try? You’ll be so glad you did.

Delicious recipes that would work great with the addition of homemade crème fraîche include but aren’t limited to; your favorite tomato soup recipe, try it in my Mashed Potato Casserole, or Fresh Corn and Zucchini Risotto. It’s so easy to get right, right in your own home.

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5 from 4 votes

Creme Fraiche Recipe

This easy homemade crème fraîche is rich, creamy, and lightly tangy. Made with just two ingredients, it’s perfect for sauces, soups, baked goods, and spooning over fresh fruit.

Cuisine French

Servings 2 cups

Calories 833

Author Good Dinner Mom

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 2 cups heavy whipping cream, not ultrapasteurized
• 2 Tablespoons full-fat buttermilk OR full-fat sour cream

Instructions

• In a stainless-steel or glass bowl, whisk together 2 cups cream and 2 Tablespoons buttermilk or sour cream until blended.
• Transfer to a plastic or glass container with an airtight lid and cover the container.
• Let the cream stand at room temperature (about 68F degrees) until it thickens.
• This will take 24 to 48 hours. Once it is ready, store in the refrigerator for several weeks.

Cook's Note:

• As the creme fraiche ages in the refrigerator, it will give off some watery liquid. Spoon it off and discard it to keep the creme fraiche thick.

Nutrition Facts

Creme Fraiche Recipe

Amount Per Serving

Calories 833 Calories from Fat 792

% Daily Value*

Fat 88g135%

Saturated Fat 56g350%

Polyunsaturated Fat 4g

Monounsaturated Fat 22g

Cholesterol 276mg92%

Sodium 68mg3%

Potassium 241mg7%

Carbohydrates 7g2%

Sugar 7g8%

Protein 7g14%

Vitamin A 3573IU71%

Vitamin C 2mg2%

Calcium 169mg17%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Classic Stars Desserts by Emily Luchetti.