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Homemade French Crème Fraîche: A Silky Cultured Cream Delight

Learn how to make authentic French crème fraîche at home with just two ingredients. This simple recipe creates a luxurious cultured cream with tangy flavor and silky texture that's far superior to store-bought versions.
Print Recipe
Prep Time 5 minutes
Total Time 2 days 5 minutes
Servings: 32 servings
Course: Condiment
Cuisine: French
Calories: 52
Ingredients Method Nutrition

Ingredients
  

  • 2 cups heavy cream preferably not ultra-pasteurized
  • 2 tablespoons cultured buttermilk

Method
 

  1. Combine the heavy cream and buttermilk in a clean glass jar or container. Stir well with a whisk or spoon to thoroughly incorporate.
  2. Cover the container with its lid, but don't seal it too tightly—the culture needs to breathe a little.
  3. Leave the mixture at room temperature (around 65-75°F) for 24-48 hours. The warmer the room, the faster it will thicken.
  4. Check after 24 hours by tilting the container—the cream should be noticeably thickened. For a tangier flavor, allow it to culture for the full 48 hours.
  5. Once it reaches your desired thickness and tanginess, stir once more and refrigerate. The crème fraîche will continue to thicken slightly in the refrigerator.
  6. Store in the refrigerator for up to two weeks.

Nutrition

Calories: 52kcalCarbohydrates: 1gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 7mg
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