Crème Fraiche

Use pasteurized, rather than ultra-pasteurized, cream in this recipe. The ultra-pasteurized kind takes longer to thicken.

Serves: 8Hands-on: 5 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 8


  • 1 cup heavy whipping cream
  • 2 Tbsp. buttermilk


  • Combine whipping cream with buttermilk. Pour into a glass jar, cover, and let stand at room temperature for 24 hours or until thick.
  • Stir well, cover, and refrigerate. Will keep in refrigerator for up to 10 days.