Creme Fraiche Substitute Recipes

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HOMEMADE CREME FRAICHE

Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.

Provided by Food Network

Time 16h5m

Yield 1 cup

Number Of Ingredients 2



Homemade Creme Fraiche image

Steps:

  • In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

1 cup heavy cream
2 tablespoons buttermilk

OVERNIGHT CREME FRAICHE

Creme Fraiche has a very tangy taste and a lighter texture than sour cream. You can buy it in stores many places, but if not, just make your own. I like this as a substitute for sour cream in dessert recipes because I think commercial sour cream can add a harsh edge to some of the more delicate pastry items.

Provided by P48422

Categories     Very Low Carbs

Time P1DT2m

Yield 3 c.

Number Of Ingredients 2



Overnight Creme Fraiche image

Steps:

  • Whisk together the cream and sour cream until smooth.
  • Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
  • This will take at least 12 and up to 24 hours.
  • Stir until smooth and refrigerate.
  • The creme fraiche will stay fresh for several weeks.
  • As it ages it will give off some water liquid.
  • Either stir it back into the creme fraiche or spoon it off and discard it.

Nutrition Facts : Calories 903.1, Fat 96.1, SaturatedFat 59.8, Cholesterol 342.9, Sodium 110.8, Carbohydrate 8.3, Sugar 0.3, Protein 6.1

3 cups heavy whipping cream (not ultrapasteurized)
1/2 cup sour cream

CREME FRAICHE SUBSTITUTE (OR HOW TO MAKE CREME FRAICHE)

Pronounced: krehm FRESH. This Creme Fraiche is made just slightly different from the other recipes I have checked out. It is a matured, thickened cream with a slightly tangy, nutty flavor, and velvety rich texture. The thickness of creme fraiche can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents for creme fraiche can be obtained by adding buttermilk or sour cream. Creme fraiche is an ideal addition for sauces or soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. Creme fraiche can be purchased or made easily at home.

Provided by By The Lake

Categories     European

Time 8h

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 2



Creme Fraiche Substitute (Or How to Make Creme Fraiche) image

Steps:

  • Combine whipping cream and buttermilk in a glass container.
  • Cover and let stand at room temperature (70F) from 8 to 24 hours or until very thick.
  • Stir well before covering and refrigerate up to 10 days.

Nutrition Facts : Calories 208.3, Fat 22.1, SaturatedFat 13.8, Cholesterol 81.8, Sodium 30.5, Carbohydrate 2, Sugar 0.4, Protein 1.5

1 cup whipping cream
2 tablespoons buttermilk

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