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