Crème Fraîche

©MakeMineLemon - Crème Fraîche at 24 Hours

©MakeMineLemon – Crème Fraîche at 24 Hours

You need to learn to make crème fraîche – [krem fresh, kreem; French krem fresh].  I am so glad I did.  My only regret is I did not do it sooner.  If you cook you need it.  It will enrich your food.  It is a close cousin to sour cream, think of it as the luscious French cousin.  It will keep you from chasing over town trying to find it.  Even the stores that have it may be out of stock.  Even after you find it you may cringe over the hefty price tag for just a small amount. There are just two ingredients, cream and buttermilk.  It’s almost too easy.  We have been lulled into convenience when just a step or two and we could be having better.  The most difficult part was to leave it alone and not peek to see what it was doing.

GARD Pro Not Registered

Don’t laugh, but this is one of the best things you can make for the upcoming holidays.  I am serious.  Let it sit on a counter for 24 hours, and then into the refrigerator.  It’s done!  This will glam up your other recipes.  A dollop on your crêpe, a smear on your salmon toast, or some on anything on a crostini, you will be a star.

I usually always have buttermilk in my refrigerator so I only had to pick up the cream.  I have come to think of it as a staple.  I use buttermilk for baking cakes and cupcakes, sherbets, pancakes, biscuits, and now to make crème fraîche.  I use the remainder of the cream for ice cream or for another dish that I have not posted.  As long as I plan well (my biggest weakness), and use it all (another weakness), I feel it amortizes out to be fairly inexpensive.

©MakeMineLemon - Crème Fraîche Cover for 12 to 24 Hours

©MakeMineLemon – Crème Fraîche Cover for 12 to 24 Hours

Be brave.  I get really anxious about leaving something “out”.  I worried that it may go bad. Much like I worried about my cured lemons I made that have been just such a flavor booster.  Chef John and Thomas Keller would not steer us wrong.

I checked with Dorie Greenspan  and Chef John – Their instructions are the same.  I trust them so I went with it.  Dorie says she could eat it with a spoon.  Chef John says all food bloggers need this in their recipe box. It is so creamy, and it mixes without breaking your sauces or separating.  They do warn against not using ultra-pasteurized.  Do not put a lid on the jar until it is ready for the refrigerator – the gases need to be able to escape.

©MakeMineLemon - Crème Fraîche

©MakeMineLemon – Crème Fraîche

It will keep in the refrigerator for up to 10 days.  In that amount of time you will be able to use it up.  You will learn to use it in both savory and sweets. A spoon or two in your vegetables will enrich them.  You can even use it in mashed potatoes if you want an extra richness. Add a dash of vanilla, and a little sugar, and then dollop some on your crêpe; dust with powdered sugar will doll up your crêpes.

Thank you Chef John.  Thank you Dorie Greenspan.

Stay tuned for next week’s crêpes with crème fraîche.

5.0 from 3 reviews
Crème Fraîche
  • 1 cup cream
  • 1 tablespoon buttermilk
  1. Combine in a sterilized jar. Stir and cover with a clean cloth or a clean coffee filter and let sit on counter or somewhere that is approximately 70°F for 12 – 24 hours. Then cover with a lid and refrigerate for another 24 hours.
Note: do not use ultra pasteurized.

I am taking this to

Susan’s at Metamorphosis Monday 
Sarah’s at Make The Scene Monday 
Jane’s at Melt In Your Mouth 
Chandra’s at Show Me Your Plaid Monday’s! 
Kayla at Sweet Sharing Monday
Ali’s at Recipe Sharing Monday
Kathryn’s at Make It Pretty Monday
Debbie’s at Confessions of a Plate Addict
Megin’s at Brag About It 
Krista’s at Heavenly Achievements
Linda’s at Nifty Thrifty Tuesday
Marty’s at Inspire Me Tuesday 
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
Alice’s at Empty Your Archive 
Kim’s at Wow Us Wednesday
Sherry’s at Open House Party 
Ashley’s at What’s In The Kitchen 
Dana’s at Two Girls and A Party 
Sherry’s at Home Sweet Home
Lindsay’s at Show And Share
The Style Sister’s Centerpiece Wednesdays
Laura’s at Work It Wednesday
Jann’s at Share Your Cup 
Leslie’s at Create It Thursday 
Miz Helen’s at Miz Helen’s Country Cottage
Liz at The Brambleberry Cottage
Nici at All Things Thursday
Debra’s at Be Inspired Friday 
Cindy’s at Show and Tell Friday 
Michael’s at Foodie Friday 
Courtney’s at Feathered Nest Friday
Becca’s at  Friday’s Five Features
Diann’s at Thrifty Things Friday
Jen’s at Fabulously Creative Friday
Jenny’s at Fridays Flash Blog
Diane’s at Pin Me Party
Ruthie’s at Show and Tell
Leigh Anne’s at Finding the Pretty and Delicious 
Linda’s at What To Do Weekend 
Paula’s at Saturday Dishes 
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Ms. Scaper’s at The Tablescaper 
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51 Responses to Crème Fraîche

  1. Although I have no trouble finding Crème Fraîche here in Provence I will try this recipe, thank you for sharing!

    • Ms. Lemon says:

      Now you are making me nervous. I am always thrilled and nervous when such wonderful cooks comment on my site. Please let me know what you think and if you think I can improve it. Thanks for visiting.

  2. I have never made this but, now that I see how easy it is, I can’t wait to try it. It will add that little something special to many recipes. Thanks for sharing.

    • Ms. Lemon says:

      Thanks for visiting Cathy. I know you just got back from a trip to France, let me know if you make it what your thoughts are, and how it compares. Also, if you have any thoughts on how to improve, but personally I thought it so good I don’t know if I could stand it if it was somehow better.

  3. sally says:

    Wonderful Madonna! I LOVE creme fraiche and have used it a lot in cooking. There is nothing like it. And even though I know how to make it, I never have. Now, I will have to give it a try. I usually buy it. I used to make beef stroganoff for clients and finished it with CF for the most silky sauce with great tang. It also makes an amazing sauce for a classic French vinegar chicken. Have not made that in years. Hmm, maybe a post coming on. Thanks for a great post!

    • Ms. Lemon says:

      This stuff could be dangerous. I was scared to try it because I am always afraid of leaving any food out on the counter, but it is wonderful. Have you posted your vinegar chicken? I just posted a vinegar chicken, but no CF – would you send me the recipe or post about it? I would love to try it.

  4. Great post Madonna! But you’re right, this magical stuff is a bit dangerous to have on hand. I get too many ideas on how to use it.

    • Ms. Lemon says:

      Thanks Chris. Yes, my synapses starting pinging when I brought it out of the frig. I have thought of a dozen things to do with this stuff. It’s the holidays, we can do yogurt in January.

  5. Crème Fraîche is totally good stuff. I often buy it, but it’s so easy to make – I should do so more often. Super post – thanks so much.

    • Ms. Lemon says:

      I hope you will make it and let me know your thoughts. I have bought it before, but this stuff is dangerously delicious. I hate that I waited so long.

  6. Kitty says:

    Mmmm this sounds like something that I’d like to try, Madonna. It’s so easy and yet so decadent. What’s not to love??!!

  7. Jenna says:

    Thank you for teaching me so much about creme fraiche, I know I have bought it in the past for an occasional recipe but still never knew much about it. I often have buttermilk and cream on hand, so I just need to start experimenting! I guess half and half won’t work? So far I am clueless as to how I would use it but if you and Chris from Cafe le sucre Farine swear by it, I will have to learn!

    • Ms. Lemon says:

      Jenna please give it a try. I think you could put it on anything and it will be good. It is a little tart, but no overly so. Although I knew about it, I only just learned to make it. I was afraid of leaving anything out on a counter for 24 hours. I thought it would sour and be unusable, but this is not the case. I have no idea on the half & half. I would just use less and have the real thing. Oh, and I have made many of The Cafe’s recipes and all have been winners.

  8. Barbara B says:

    What a wonderful gift you have given us! It is so exciting to see that something so special is so easy to make. I can’t wait to try it. This is the first time I’ve been to your site but not the last. Thank you for sharing. Have a joyous holiday!

  9. rattlebridge farm -- foodie friday says:

    I needed a great recipe for crème fraiche — and yours is perfect. Hope you had a lovely Thanksgiving.

  10. rattlebridge farm says:

    I just left a message, but I think it vanished. Basically it said: love your recipe!

    • Ms. Lemon says:

      Thanks for visiting Michael. This is some good stuff. The hardest part was the waiting. I will be posting about crêpes next week with a dollop of this, and you will like it even better.

  11. Thank you so much for linking up to The Weekend re-Treat Link Party this week on The Best Blog Recipes! Wanted to stop by and “Pin” your post to our Link Party Boards (Recipes or Crafts) while I was here !

    Shauna @ The Best Blog Recipes

    • Ms. Lemon says:

      Thank you for visiting Shauna. I don’t want to sound like I am bragging, but every cook needs this recipe. It is so much better than sour cream.

  12. lydiaf says:

    I just bought a container of CF this week because I couldn’t find sour cream. {I always think of the South Park episode where Randy Marsh takes over the school cafeteria hahaha}.

    • Ms. Lemon says:

      Thanks for visiting Lidia. If you make this you will not be buying sour cream again. This is just a great find in my opinion. My biggest issue is thinking ahead 48 hours – I am trying to get better at that. I have new recipes whirling in my head – they all have a dollop of crème fraîche.:)

  13. I see this used all the time on the cooking shows and it’s nice to know what this is and how to make it. Thanks for linking to TTF!

  14. Poppy says:


    Thank you for this recipe for the much-in-demand creme fraiche, which I CANNOT find here on the island!! The Greeks like their yoghurt, and mind you, they DO make the best I’ve ever tasted, but the Canadian in me likes my creams, whipped or Devon like, and I will certainly have this as my go-to recipe from now on. Who knew it was so easy to make?!

    Lovely pics, as usual.

    Have a great weekend!


    • Ms. Lemon says:

      Poppy, if you make this please let me know – I would love your opinion. I was quiet delighted to find it. Actually I found it a while ago, but just got brave enough to make it. I would like to start making yogurt do you have any tips?

  15. Michele says:

    Pinned! Hope I’m brave enough to try this:)

  16. Tammy says:

    Your recipes all look delicious! Your photography shows them off so well!

  17. Madonna, I am delighted and fascinated! I have seen the wonderful chefs on TV use and talk about Crème Fraîche, and it always looked so amazing. It never occurred to me to attempt to make it, and now it sounds like a fun adventure. Thank you for the recipe and the inspiration!

    • Ms. Lemon says:

      Joy, this stuff is silly easy. I was just scared to “leave food out on the counter”. It is so creamy and white. I am betting you will never buy it or sour cream again. (It is much more delicate than sour cream.)

  18. Linda says:

    I use creme fraiche all the time and would never have believed it could be so easy to make. I am going to try it today! Thanks.

    • Ms. Lemon says:

      Please get back to me and let me know your thoughts. I am dying for some feedback to see if everyone likes it as much as I do.

  19. Linda says:

    You are amazing. I love reading your blog. Your friend, Linda

  20. Jann Olson says:

    I have never heard of this but it looks so yummy! Thanks for sharing it with SYC. I must give it a try!

  21. I totally need to try this. I’ve made sour cream several times, and ricotta – in fact I almost never buy them now. I obviously need to add creme fraiche to my repertoire.

  22. Miz Helen says:

    This is a great recipe that I am so happy to have! Hope you are staying warm and cozy in this cold weather and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Ms. Lemon says:

      I hope you use this recipe often. Our weather has been lovely here, but I have family caught up in the severe weather – something that always makes me anxious. Please stay warm and safe.

  23. Thanks so much for stopping by!


  24. You are so right – this is a recipe we all need to have in our files or in our heads, because it is so easy and produces such fabulous results. Thank you for posting this. Now I can save it to Pinterest and never have to search for it again.

  25. How fabulous. Thanks for the recipe and Thanks tons for linking to Inspire Me. Hugs, Marty

  26. a quiet life says:

    its funny you learning creme fraiche, i have been commited to making buttermilk this month, i guess once i make my buttermilk i can master cf next! they truly do make all the diff in so many recipes, and i am thrilled not to have to keep buttermilk on my shopping list forever more!

    thanks for your visit, happy holidays to you!

    • Ms. Lemon says:

      I can’t wait to see what you do with buttermilk. I would love it if they sold it in pint jars. It is rather a challenge to use a quart at my house.

  27. Monique says:

    Just made..:) Thank you.

  28. Terryk says:

    I saw your recipe on La Table de Nana and want to make it. Must it be made with non ultra pasteurized cream? I went to my store and all the heavy cream was ultra pasteurized, even the organic brand.

    • Ms. Lemon says:

      I am sorry but ultra pasteurized will not work. It will not get thick. I am not an expert, but I believe that ultra pasteurized is heated so high that it changes the chemistry. I am sorry you have not been able to find the pasteurized version. Did you ask the manager of your market? Sometimes they will start carrying a product if there is a demand for a product. They probably carry the ultra because it has a longer shelf- life.

      • Terryk says:

        Thanks for your reply. I agree, they probably carry ultra pasteurized because it has a longer shelf life. I’ll have to try some other markets.

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