How to Make Crème Fraiche

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Learning how to make Crème Fraiche at home was a game-changer for me. You mean I could actually make this classic, hard-to-find-in-the-grocery-store, creamy, tangy dairy deliciousness myself? Soon I was plopping it on baked goods, garnishing cream soups, serving it atop potato pancakes and anything else that would hold still.

If you’re unfamiliar with crème fraiche (and no shame in that, it’s not exactly an American household staple) it’s a product similar to commercial sour cream. Crème fraiche is richer, a bit tangier and not as watery around the edges as sour cream. The commercially purchased variety doesn’t have nearly the perfect piquant dairy flavor of homemade.

Crème fraiche couldn’t be simpler with only two ingredients! It just takes time – and not yours – to let the natural cultures work their magic. There is no set ratio of ingredients, although I prefer 2:1 cream to buttermilk.

  1. Stir together 1 cup heavy cream and 1/2 cup buttermilk with culture.
  2. Partially cover and allow it to sit out on your counter at least 24 hours.
  3. Check it after a day and give it a stir – it should begin to thicken in spots.
  4. You can easily leave it on your counter another 24 hours. It’s fine!
  5. Stir, cover and refrigerate. The culture may continue to grow and thicken the creme fraiche for at least another day while chilled.

I label my partial cover so there’s no confusion!

  • 24 hours
  • 48 hours
  • 72 hours
  • Mix into mashed potatoes for awesome flavor
  • Dollop onto potato pancakes or hash browns
  • Sweeten with a little powdered sugar and serve with desserts such as unfrosted cakes or on top of a slice of apple pie
  • Tastes terrific with scones, sweet or savory! Try it on my Cheddar Scones with Black Pepper and Nuts.
  • Heavenly in scrambled eggs!
  • Garnish cream soups for a tangy hit in every bite such as Cream of Mushroom Soup
  • (And I won’t tattle if you sneak some on a spoon right out of the fridge.)

It’s best to NOT use ultra-pasteurized cream – if you can find it, that is. If not, use what you’ve got. The creme fraiche here was made with Land O’ Lakes Ultra-Pasteurized Heavy Cream.

I know it sounds freaky, but if you’ve had a deep bowl of crème fraiche in the fridge and notice a little funk or mold around the top, don’t be too quick to throw it out. You can likely spoon off the top layer and scrape the top of the container then transfer it into another container and still use what’s underneath. Taste it and see if it’s good, which it probably is. It’s kind of like cheese in the way you can cut off a moldy bit and the rest is just fine.

If you sweeten it, use powdered sugar. Granulated sugars won’t dissolve properly and it will be gritty.

Print Recipe Pin Recipe Two ingredients and resting time are all that’s needed to cultivate your own rich delicious crème fraiche at home.

  • 1 cup heavy cream
  • 1/2 cup cultured buttermilk
  • Stir together the cream and buttermilk. Partially cover with plastic wrap or fully cover with a paper towel and secure with a string or rubber band.
  • Allow to sit on your counter for 24 hours. Check on it and stir, it should be beginning to thicken.
  • You can let it sit another 24 hours. Stir again. It should be much thicker. Refrigerate.
  • It will continue to culture and thicken in the fridge.
  •  Keeps for approximately one week in the refrigerator.
  • You can sweeten it by whisking in some powdered sugar as desired.
  • Delicious served cold or room temperature.
  • You can mix in herbs or other seasonings. For example, stir in chives to serve with potatoes or hot sauce and make a topping for tacos.