Crème Fraiche

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There are two things that I always have in my fridge, buttermilk and heavy cream. I don’t fit in my jeans? hmmm wonder why. Anyway, when I go to the grocery store I seem to often forget to pick up sour cream. Why, I don’t know. Maybe the “Do the dollop of Daisy” commercial annoys me and I turn my head when I walk by the sour cream. Who knows what goes on in my demented mind.
So, do you have a sour cream forgetful mind? Have no fear Crème fraiche is here.
What is this you say, some fancy french word on The Hungry Housewife blog. I know, I know, I am sorry. 
Crème fraiche is a french word meaning fresh cream. However, it is anything but “fresh” cream. It is actually soured cream.  And you, yes you can make it at home, cause try to find it at your local grocery store…ain’t happening in these parts.
Crème fraiche can be substituted for sour cream in any recipe. They taste VERY similar, however Crème fraiche is not as sour. And you wanna know the best part??? It does not curdle. So go ahead and throw it in your slow cooker, go ahead and throw it in your hot sauce in the saucepan…no lumps!!! You can also sweeten it and serve it over fresh fruit…yum. And since it is made from heavy cream, you can whisk it and make a nice thick whipped cream texture.
You need TWO ingredient and 15 seconds to pour it in a glass jar and then 8-24 hours of resting time. Thats it! Now you can always have some highfalutin Crème fraiche on hand.
Crème Fraiche

8 oz Heavy Cream (not ultra pasteurized)
2 Tbsp Buttermilk
Pour the heavy cream in a glass jar with a lid (like a mason jar) add the Buttermilk.
Stir, lightly cover and let it sit out on the counter for 8-24 hours. It is done when it is the consistency of sour cream. Stir. Cover tightly. Keeps in the fridge for 7-10 days.
*You can use ultra pasteurized heavy cream, but it might take longer to set up. I have also used Ultra Pasteurized Heavy Whipping cream and it works fine*


  1. 1

    What a very cool idea! I like the idea of making my own with the ingredients I usually have on hand without going out and spending a load on the store brands. They are expensive!

  2. 2

    I just love your blog and how you write! I'm going to have to try making me some fancy french words! Seems like it would probably be cheaper than buying it too!

  3. 3

    I've never thought to make my own… you are so cool.

  4. 4

    Where did you find the "regular" cream? I've tried finding it to make creme fraiche but haven't had any luck.

  5. 5
    vanillasugar says:

    and sooooo much cheaper to make it at home too.
    can you redesign my blog next? thanks haaaayyyy.
    finally got my dot com momma

  6. 6

    Yeah, what up with that? Why doesn't Publix sell regular Heavy Cream? I found it at The Fresh Market..but you can use heavy Whipping cream. It works just fine.

  7. 7
    Chow and Chatter says:

    wow love creme fraiche in soup

  8. 8
    Siggy Spice says:

    Oh. My. Gracious. I about fell off my chair laughing….total Southpark moment, lol! One of the Dad's on there gets addicted to Food Network. Let's just say when "Creme Fraiche" is said in a low sultry voice, it get's all food porny.
    I digress! This looks fabulous and I will have to try it soon 🙂

  9. 9

    oh! i had never thought to make my own.. looks amazing! thanks for sharing

  10. 10
    Heather@Sweet Sins 2 Share says:

    I am so obsessed with French food and so many of the recipes I want to try call for crème fraiche so I just figured I would have to sub regular cream since as you said "it aint in my grocery store" but this is fantastic!!! I love this idea! I am going to be making this soon! You’re the best!!!

  11. 11

    I would never have thought it would be so easy. Thanks, Leslie

  12. 12

    I might find one lonely jar in the gourmet section with no expiration date. Who knows how long that jar's been there waiting for someone to pay $8 for it. This is much fresher and cheaper. Good job, Leslie!

  13. 13
    Me and My Pink Mixer says:

    You're getting a little too fancy on here for me Leslie – ha ha! Good tip though 🙂 Can't wait to see your new blog design – how exciting!

  14. 14

    How long will this last in the refrigerator? Just checking to see if it expires. I'm going to give it a try!

  15. 15

    My mom just made this 2 days ago, crazy! She's a cheese-makin' fool but had made creme fraiche for the first time and raved to me about it. She used lemon juice, but said next time she would do it the buttermilk way instead. Cool coincidence.

  16. 16

    I'm liking your highfalutin word. I didn't realize you can make creme fraiche at home. Pretty cool.
    Leiderhosen schmeederhosen. Yep, I know a little German. 😉
    My husband has a business trip in Tampa this week. Aren't you in Tampa? Anything exciting he should do/see there? Anything he should make sure and get me? 😉

  17. 17

    I love creme fraiche, have never made my own though. Will definitely give this a shot! Thanks Leslie!

  18. 18

    I can't believe how easy this is! Love being able to make something so impressive with so little effort. Thank you!

  19. 19
    jennaseverythingblog says:

    Oh man! I can't believe this is so simple–thanks so much for sharing this awesome technique. My grocery store does carry creme fraiche, however at a price . . . =) A price which normally I'm unwilling to pay. I'm giving this a whirl next weekend, as soon as I can get my hands on some heavy cream and buttermilk.

  20. 20
    ButterYum says:

    It's not always easy to find non=ultra pasteurized cream, but I finally managed to get some at a local farm. Great foodgawker pic.


  21. 21

    It also whips if cold enough. I featured one on my blog a couple of weeks ago, too. Creme Fraiche is addicting because of its slightly nutty flavor and the ease with which it can be made. All it takes is time. Have a great day. Blessings…Mary

  22. 22

    is it weird to comment on how pretty i think it looks?! this sounds so good, i never thought i could make it myself.

  23. 23
    kate@ahealthypassion says:

    What a great tip! Thanks 🙂

  24. 24
    Heather of Kitchen Concoctions says:

    That's crazy that you just shared this recipe today! My boyfriend and I were watching Iron Chef last night and they used Creme Fraiche in one of the dishes. My boyfriend asked what it was and I explained. He then asked if I could make some for him to try (so I guess I must)!

  25. 25

    Have you ever noticed that so many recipes that call for buttermilk also call for sour cream (i.e. chocolate cake)? So basically, this recipe is perfect for when you have neither on hand but don't want to go buy both. Awesome.

  26. 26

    I know it's easy to make…and I've done it. But I always have a container of it in the fridge, store bought. I am so bloody lazy! Cripes.

  27. 27

    i may start keeping buttermilk and cream in my fridge just for this very purpose–it elates me to think about the many applications for creme fraiche. that's why they make elastic waistbands. 🙂

  28. 28

    Great post, Leslie…not only did I learn how to make creme fraiche…I learned how to spell "highfalutin"!!!

  29. 29

    Please tell me you saw the Creme Fraiche episode of South Park last year. I strained something I laughed so hard and our kitchen catch phrase is now "I'm going to deglaze the **** out of this [whatever I'm cooking even if there's no deglazing going on]"

    But I didn't know how easy creme fraiche is to make. Thanks for the huge tip. Tip posts like this rock for me more than recipe posts.

  30. 30
    Jen @ My Kitchen Addiction says:

    This looks so easy, but so tasty! I love it!

  31. 31
    pigpigscorner says:

    I hate it when cream or milk curdles! I'll try creme fraiche nxt time!

  32. 32

    Okay….I'm going to be making this, but I have a question. When you say to lightly cover the jar (while it sits on the counter) do I cover it with…say…cheesecloth? Or do you cover it with a tea towel or such? I'm guessing I shouldn't screw on the jar lid until it goes in the refrigerator…is that right?

  33. 33

    Thanks for your question Cindi.
    I just didn't screw the lid on all the way. But when it goes in the fridge you want to make sure you tighten it up.
    Its super easy and super yummy!

  34. 34

    Thanks Leslie! I'm off to the kitchen to make it now so it can sit out overnight.

  35. 35

    Great idea. I have a hard time finding creme fraiche so this recipe will come in handy.

  36. 36
    Catherine says:

    I cannot tell you how handy this will be! I too have a tendency to forget to pick up a lot of things when I go food shopping, sour cream being one of them.
    Thank you for sharing. You have a lovely site by the way.

  37. 37

    Leslie…I made this and it turned out thick and beautiful! Now I'm trying to decide what to make with it. I don't know whether to sweeten it or use it in something savory. I've never used creme fraiche before at all! I'm thinking of beef stroganoff. Do you have any favorite "go to" recipes you use it for?

  38. 38
    WizzyTheStick says:

    Thanks for demystifying this for me. Always wondered how it differed from regular cream

  39. 39

    When making creme fraiche, you should always heat your heavy cream in a heavy stainless steel pot until the cream reaches 180 degrees F. That kills any present “bad” bacteria and gives the buttermilk (or sour cream if you prefer to use) a good clean place to play and grow it’s “good” bacteria. After heating the cream, you should cool it on the counter until you can put a finger in it for 10 seconds, then and only then add the buttermilk or sour cream. Otherwise, if you add the new culture in while the cream is hot, you will kill the live culture in it and it will not set. Once you add the buttermilk in, cover the pot with a blanket to “keep” the temperature relatively warm, instead of allowing the mixture to cool too quickly. Hope this tip helps everyone who ever had difficulty making this wonderful creme!