Crème Fraîche
1 cup heavy whipping cream
1 – 2 Tbs buttermilk OR
1/2 cup sour cream
In a jar with a lid, place whipping cream and buttermilk or sour cream; cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. Cream will thicken faster if the room is warm.
Stir thickened crème fraîche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.
Variations:
Whipped Crème Fraîche: Beat crème fraîche until soft peaks form (it won't become stiff).
Sweetened Crème Fraîche: Add 1 to 2 Tbs powdered (confectioners) sugar before shaking the cream.
Vanilla-flavored Crème Fraîche: Stir 1 to 1-1/2 tsp pure vanilla extract into crème fraîche just before refrigerating.
1 – 2 Tbs buttermilk OR
1/2 cup sour cream
In a jar with a lid, place whipping cream and buttermilk or sour cream; cover securely and shake 15 seconds. Set aside at room temperature for 24 hours or until very thick. Stir once or twice during that time. Cream will thicken faster if the room is warm.
Stir thickened crème fraîche well. Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 2 weeks.
Variations:
Whipped Crème Fraîche: Beat crème fraîche until soft peaks form (it won't become stiff).
Sweetened Crème Fraîche: Add 1 to 2 Tbs powdered (confectioners) sugar before shaking the cream.
Vanilla-flavored Crème Fraîche: Stir 1 to 1-1/2 tsp pure vanilla extract into crème fraîche just before refrigerating.
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