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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 tbsp
    Amount Per Serving %DV
    Calories 51
    Calories from Fat 49 (96%)
    Total Fat 5.5g 8%
    Saturated Fat 3.5g 17%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 20mg 6%
    Sodium 5mg 0%
    Potassium 11mg 0%
    Total Carbohydrate 0.4g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 0.3g 0%

    How is this calculated?

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