Ingredients Jump to Instructions ↓

  1. 1 cup(s) heavy cream

  2. 2 tablespoon(s) low-fat buttermilk

Instructions Jump to Ingredients ↑

  1. Stir together cream and buttermilk in a large, clean glass jar or bowl.

  2. Cover tightly with lid or plastic wrap. Let mixture stand at warm room temperature overnight or until the consistency of sour cream.

  3. Refrigerate 5 hours or until very cold. Crème fraîche can be kept, refrigerated, up to 1 week.

  4. Nutrition information based on 1 tablespoon per serving.


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