I recently learned how to make my own crème fraîche (a rich cream with slightly sour taste and a velvety texture) and I can't keep it in the frig for more than a few days. The first time I assembled the ingredients, I was nervous, but soon discovered it was ridiculously easy to whip up - with a great flavor and texture - just like store bought. Do I dare say -- better than store bought -- since I control the quality of the ingredients. And store bought is ridiculously expensive$. ;)
This recipe makes 1/2 cup - I usually double or triple it though, each time I make it. Seriously, the list of dishes that can be enhanced by this delicious cream is practically endless!!
P.S. Do not worry about the cream going bad. In the book, In the Sweet Kitchen: The Definitive Baker's Companion" the author explains that -- "the benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria". Cool!
1/2 cup heavy cream (Strauss organic - love those bottles!)
1 tablespoon cultured buttermilk (organic as well)
Other Serving Suggestions
- Add to sauces, stews, and soups
- Coat chicken or salmon before grilling or broiling
- De-glaze pan with wine, reduce, and add crème fraîche
- Whip to soft peaks, add honey and diced, candied ginger – and swirl atop fruit desserts
- Mix with fresh, ripe berries, sugar, and a dash of balsamic vinegar
- Blend with batter for moist muffins, scones, and cakes
- Use in place of sour cream for delectable stroganoff or Alfredo sauces
Creme Fraiche Frosting:
In bowl of electric mixer, with whisk attachment, beat the Creme Fraiche with 1-2 tablespoons (14-28 grams) of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream.
Preparation time 20 minutes.
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