Creme Fraiche French Sour Cream Recipes

CREME FRAICHE

Creme Fraiche image

This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!

Provided by NEONWILLIE

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Yield 16

Number Of Ingredients 2

Ingredients

2 tablespoons buttermilk
2 cups heavy whipping cream

Steps:

Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
Cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g

HOMEMADE CREME FRAICHE

Homemade Creme Fraiche image

Use creme fraiche as a substitute for sour cream or as a sophisticated alternative to whipped cream.

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 2

Ingredients

1 1/2 cups heavy cream
1/2 cup low-fat buttermilk, (1 percent to 2 percent)

Steps:

Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

OVERNIGHT CREME FRAICHE

Overnight Creme Fraiche image

Creme Fraiche has a very tangy taste and a lighter texture than sour cream. You can buy it in stores many places, but if not, just make your own. I like this as a substitute for sour cream in dessert recipes because I think commercial sour cream can add a harsh edge to some of the more delicate pastry items.

Provided by P48422

Categories Very Low Carbs

Time P1DT2m

Yield 3 c.

Number Of Ingredients 2

Ingredients

3 cups heavy whipping cream (not ultrapasteurized)
1/2 cup sour cream

Steps:

Whisk together the cream and sour cream until smooth.
Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
This will take at least 12 and up to 24 hours.
Stir until smooth and refrigerate.
The creme fraiche will stay fresh for several weeks.
As it ages it will give off some water liquid.
Either stir it back into the creme fraiche or spoon it off and discard it.

Nutrition Facts : Calories 903.1, Fat 96.1, SaturatedFat 59.8, Cholesterol 342.9, Sodium 110.8, Carbohydrate 8.3, Sugar 0.3, Protein 6.1

MAKE-AT-HOME CREME FRAICHE

Make-At-Home Creme Fraiche image

Creme Fraiche is a thick and tangy French cream which is like a smoother and richer sour cream. If using in a recipe, it would be best to prepare the day before as it has to be allowed to sit at room temperature about 8 hours, then chilled before use. I found this very easy recipe in Cuisine at Home.

Provided by Bev I Am

Categories Low Protein

Time 6h5m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1 cup heavy cream
1/4 cup buttermilk
1 tablespoon lemon juice

Steps:

Combine all ingredients in small bowl.
Cover and allow to sit at room temperature for 6-8 hours.
Refrigerate.
Use when thickened.

Nutrition Facts : Calories 849.4, Fat 88.6, SaturatedFat 55.1, Cholesterol 328.5, Sodium 154.9, Carbohydrate 10.9, Fiber 0.1, Sugar 3.6, Protein 7

CRèME FRAîCHE

Crème Fraîche image

Crème fraîche can do anything sour cream does, more elegantly - serve it with caviar, drizzle on tacos, or dollop on berries. In fact, it's better than sour cream because it doesn't break at high temperatures: whisk a little into simmering sauces and soups to add tangy richness.

Provided by Julia Moskin

Categories breakfast, brunch, dinner, lunch, condiments, dips and spreads, sauces and gravies

Time 20m

Number Of Ingredients 2

Ingredients

Buttermilk
Heavy cream, the best you can find, not ultra-pasteurized

Steps:

In a bowl, whisk together 1 part buttermilk with 8 parts of heavy cream. (For example, 1/4 cup buttermilk to 2 cups cream.) Cover the bowl and leave it at room temperature for 12 hours to 2 days, until it thickens and separates. Whisk together and transfer to a container; refrigerate, tightly covered.

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