Creme Fraiche (french Heavy or Double Creme)

Creme Fraiche (french Heavy or Double Creme)


  • Allow American heavy cream and a tiny amount of buttermilk to stand
  • at room temperature until the cream thickens. Use 1 tsp. buttermilk
  • for each cup of cream. Heat it in a saucepan until it is lukewarm
  • (85 degrees F), pour it into a glass container and let stand until
  • thickened. Room should not be below 60 or above 85 degrees. Stores
  • in refrigerator for about a week.


Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Dairy"

Close Window