How to Make Creme Fraiche

Those of you who have been reading this blog for a while probably already know that I have a pure affinity for crème frâiche, or French style cream. If you haven’t tried it before, I urge you to begin with this recipe or even a store-bought one to lure you into the wonderful ways it can enhance the flavors of your food.

Crème frâiche is high in dairy fat (that’s a good thing), which means that it will make your soups creamier, kind of similar to a high fat sour cream but more tart.

It can also be used as a spread on toast, accompanied by cheese or sweet jams. The flavor is a bit tart but goes well with sweets, especially fruits. I like a dollop of it with fresh fruits and a drizzle of honey for a simple dessert.

Because it’s a bit on the expensive side to purchase- and a bit hard to find- I decided to search out a way to make my own. I tried several different recipes until I came up with this, from one of Dorie Greenspan‘s cookbooks. It’s such a simple recipe, but more importantly, it has turned out perfectly every single time I’ve made it. That’s important to me! No waste of precious ingredients here.

For more great recipes, especially desserts, check out Dorie Greenspan’s delectable blog.


1 cup heavy whipping cream

1 tablespoon buttermilk


  1. Add buttermilk and whipping cream to a glass jar and shake vigorously for about one minute.
  2. Cover tightly with a lid and leave at room temperature for 12-20 hours.
  3. Open and check for a thick consistency, then refrigerate immediately.  Keeps for about 5-7 days in the refrigerator.

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  1. Silly me, I always thought Crème frâiche was just whipped cream. But I LOVE buttermilk and fresh whipped cream, so I can’t wait to try this recipe.

    I also love Dorie Greenspan’s books. Which one is your favorite?

    1. @Elaine: There’s nothing like this homemade version of creme fraiche, so I really hope you try it. As far as Dorie’s books, I honestly can’t say because all of her books are so delicious!

  2. im 12 and live in the uk me and my sisters have ezcema and we are allergic to berries,nuts and egg my sister bushra will vomit if she eats egg but my and my little sister don’t but we itch ourselfs no good so what can we ave for dinner my mum is sick and tired please e-mail me and give me ideas please bye yusra mohammed farah

    1. @Yusra, thank you for commenting on this site. I have to tell you that I used to have eczema, but it wasn’t related to the foods I ate; it was related to the soaps and detergents I used on my hands, skin and face. I switched to all natural products like castile soap, olive oil soap and other natural soaps without fragrance or anything artificial. As far as the allergies to nuts and berries, you can try some of the recipes here, but just take out the things you or your family members can’t have. I would also try staying away from any genetically modified foods, as they can sometimes irritate allergies as they did me.

  3. I wish I wasn’t lactose intolerant because then I’d totally try this. >:( I have to go find someone to blame for this predicament.

  4. Salaams Yusra!

    My children suffer food allergies too which contributes to their eczema also. I feel for any child (or adult) who has the patience to deal with such misery. One thing that really helped us is eating food that is as close to how Allah swt made it. Have you been to an allergist to see all that you’re allergic to?

    I make my children all kinds of things but normally make them from scratch.

    I think I’ll find a reason to use creme fraiche this week. I’m drooling already lol.

  5. Thanks for the great recipes, I usually make the buttermilk from 1 cup of milk mix with 1 table spoon of vinegar instead of buying the whole carton to use in a recipe that calls for it. Does it work in making your Creme Fraiche recipe ?

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