Creme Fraiche

Crème Fraîche

By JOE O'CONNELL, cbbqa Past President
Posted February 7, 2002

Recipes sometimes refer to crème fraîche, which is a heavy cream made in France.

Authentic crème fraîche

The authentic crème fraîche is produced in France by allowing heavy cream to ferment gently with a special culture. The result is a cream which is thick, like American sour cream and yogurt, but which has a unique, slightly sour taste.

For cooking, crème fraîche is better than sour cream because it can be boiled, reduced and thickened without the risk of curdling, and its has a longer shelf-life than sour cream.

Faux crème fraîche

Faux (i.e. "fake") crème fraîche can be made ingredients found in ordinary markets.

Julia Child gives this recipe for faux crème fraîche:

I used to make it by stirring 2 tablespoons of yoghurt or buttermilk into a cup of heavy cream, and letting it thicken several hours or overnight at room temperature. I am now less orthodox and find the following system quick, satisfactory, and a little less rich.

To make 2 cups of crème fraîche: Whisk 1 cup (½ pint) of chilled sour cream in a bowl until lightly thickened. If you wish, let it sit out at room temperature for several hours to thicken and sour a little more. Refrigerate in a covered container, where it will keep a week or so -- or until it takes on a bitter taste. Julia Child, The Way to Cook (New York: Knopf. 1989).