Creme Fraiche

READY IN: 36hrs 10mins
Recipe by Bergy

Creme Fraiche has many uses and is often served in France complimenting sweet desserts. If used for desserts lightly whip it and sweeten it slightly. It is also fabulous for some pasta sauces (see Gorgonzola Sauce for Pasta). It can be kept in the fridge for up to a week.

Top Review by ElaineAnn

Thanks for posting Bergy, as I did not have to substitute sour cream in Recipe #191479 which turned out just wonderful. I'm saving this recipe, because it is simple and I will be using it again and again.


  1. Heat the heavy cream to body temp not over, about 100°F.
  2. Stir in the buttermilk.
  3. Keep in a warm place for 12-36 hours until it thickens.
  4. If your house is cool, place it in the oven with the oven light on.
  5. When it has thickened slightly stir, cover and refrigerate until using.

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