Wednesday, February 26, 2020

Homemade Créme Fräiche

I have a bit of a love affair with Créme Fräiche.
I'll buy it and lick scrape the container to get every last bit of that luscious, rich, creamy goodness.

Créme Fräiche is basically fancy French Sour Cream.
Home made Créme Fräiche      Sid's Sea Palm Cooking

But on a 'whole nother level'.
I love keeping some on hand to use in different dishes.  It's more stable than sour cream which means it doesn't break up as easily when heated.  A little dollop on top of a soup can make the soup transcend into glory. 
A little too much hyperbole?

I just love this stuff.  I'll put some on a potato, pierogi's, soup, mix it into a spread and use it anywhere I'd use sour cream.

And I may be in trouble now.  
I just learned how to make it, at home.
Be still my heart.
Home made Créme Fräiche      Sid's Sea Palm Cooking

Sorry, I do tend to get carried away when it comes to this.  I love, love, love Créme Fräiche.

All that being said, it's so dead easy to make at home.

2 ingredients, 12-24 hours and VOILA--  Créme Fräiche.
Home made Créme Fräiche      Sid's Sea Palm Cooking

I mean it, it's that easy.
Home made Créme Fräiche      Sid's Sea Palm Cooking

One little side note here.   I love buttermilk and in fact I like to drink it, plus I also use it in several recipes, such as these, my Suncoast Tea Bread.  I also use it in biscuits, Scones,  Soda Bread, Æbleskiver (Danish pancakes balls, Pandekager, and Koldskål (Cold Buttermilk Soup).

And the Créme Fräiche also gets used in several recipes, such as these Lavender and Lemon Scones,
or these Ploughman Scones

I don't eat it all by the spoonful.

However, if you don't drink the buttermilk or use it in a recipe right away, you can always freeze it in 1/2-1 cup measures for future recipes.

And the Créme Fräiche can keep up to 10 days in the fridge, but I bet it won't last that long.
I have plans for it.
Home made Créme Fräiche      Sid's Sea Palm Cooking

Home made Créme Fräiche
Home made Créme Fräiche      Sid's Sea Palm Cooking

Yield: 4-6 Servings
prep time: 5 Mcook time: total time: 5 M
Just a dollop or more of this luscious home made Créme Fräiche can help transform any spread, or make the rustic baked potato come alive.


  • 1 cup heavy cream (heavy whipping cream)
  • 2 tablespoons Whole Buttermilk or Non Fat


How to cook Home made Créme Fräiche

  1. Whisk the cream and buttermilk together in a small glass bowl, and cover with a clean dish towel.  Allow to sit at room temperature for a minimum of 12 hours, or up to 24 hours.  Mine sat just from 11 am to about 9 am the next day.  
  2. The mixture will thicken. Spoon into a small dish with a lid and place in the refrigerator to cool down. 
  3. This will keep up to 10 days. 
  4. Use liberally on a baked potato, in a cream cheese spread, or anywhere you would usually use sour cream.
NOTE:  Most buttermilk is cultured from milk and cream.   Whole buttermilk, which is made from non-fat milk and also cream.   It contains about 8 grams of fat per 8 oz. glass.  I've made this with both non-fat and full fat buttermilk. The non fat tends to make a thicker Créme Fräiche.  But both are good.  
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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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