Creamy, Creamy, Creamy Creme Fraiche
Marty Martindale

When is cream tangy, thick, rich, with a hint of acidity, simple yet complex and incredibly smooth? When it is Crème fraîche (pronounced krem fray’-sh). Actually, it is heavy cream deliciously soured. Love it with something savory, adore it with a dessert. Crème fraiche ends up containing about 30 percent butterfat, fresh, heavy cream soured with bacterial culture like buttermilk or yogurt, its taste is less sour than sour cream.

Crème fraiche fills a great need for cooks, because it can be cooked without breaking down or curdling as sour cream does. It thickens, flourishes with touches of lemon or herbs and brightens other flavors.

This miracle crème, however, does not do well in a broiler, as it melts.

Crème fraiche was originally a French product soon available in most of northern Europe. By the 1990s it became popular in the United Kingdom and gradually became available in the U.S. at limited locations.

It’s easy to make this crème. Simply add a tablespoon of cultured buttermilk to one cup of heavy whipping cream, stir well, cover and let it stand in a cool place for 24 hours. Once thickened sufficiently place in refrigerator where its taste will continue to mature.

Like any dairy product, crème fraiche is rich in calcium. We are talking embellished whipping cream here, so fat and calories will be high.

Creme Fraiche will keep in the refrigerator for about 7-10 days.


Baked potatoes
Frostings, cake and pastry fillings
Fruit and berries
Meat and poultry
Pasta sauce
Salad dressings
Sauce for anything
Scrambled eggs


Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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