Ingredients Jump to Instructions ↓

  1. 2 tbsp buttermilk

  2. 2 cups whipping cream

  3. cup unsalted butter at room temperature

  4. cup light brown sugar , packed

  5. 1 large egg

  6. 1 1/4 cups all purpose flour

  7. 2 lbs (4 pkg) cream cheese at room temperature

  8. 1 1/4 cups sugar

  9. cup all purpose flour

  10. 3 large eggs

  11. 1 tbsp vanilla extract

  12. cup creme fraiche (see recipe above) or sour cream

  13. 1 1/2 cups creme fraiche (see recipe above) or sour cream

  14. cup sugar

  15. 1 tsp vanilla extract

Instructions Jump to Ingredients ↑

  1. Creme Fraiche Stir buttermilk into whipping cream and pour into a plastic container like a juice pitcher and cover with plastic wrap. Place pitcher in a larger container, and pour hot tap water around the pitcher, filling up to the height of the cream. Place container in a warm, draught-free spot (I find on top of the fridge is best) and let sit for 24 to 48 hours (it ripens faster in summer than winter).

  2. To determine if set, jiggle the pitcher slightly – the cream should be not shift and should have sweet-lemony smell. Chill completely. Spoon off crème fraiche, being certain not to stir in the liquid whey, which will settle at the bottom of the pitcher.


Send feedback