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Kitchen Dictionary: creme fraiche

Pronounced: krehm FRESH

A matured, thickened cream with a slightly tangy, nutty flavor and velvety rich texture. The thickness of creme fraiche can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents for creme fraiche can be obtained by adding buttermilk or sour cream. Creme fraiche is an ideal addition for sauces or soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. Creme fraiche can be purchased or made easily at home by combining 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (70F) from 8-24 hours or until very thick. Stir well before covering and refrigerate up to 10 days.

Ethnicity: French Ingredient

Season: available year-round

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Nutrition Facts

Calculated for 1 cup, fluid (yields 2 cups whipped)
Amount Per Serving %DV
Calories 821
Calories from Fat 792 (96%)
Total Fat 88.1g 135%
Saturated Fat 54.8g 274%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 326mg 108%
Sodium 90mg 3%
Potassium 178mg 5%
Total Carbohydrate 6.6g 2%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 4.9g 9%

How is this calculated?

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