This is a cultured heavy cream that thickens and develops a delicate sour taste as it sits. It can used as a topping for fresh fruit or used to add body and richness to sauces. Unlike sour cream, it can be boiled without fear of separation, so it’s more versatile. It will keep in the refrigerator for up to 2 weeks.
Yield: 2 cups
1 cup heavy cream – not ultra-pasteurized
1 cup sour cream
Whisk heavy cream and sour cream together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen or reasonably warm spot overnight or until thickened. In cold weather this may take as long as 24 hours. Cover and refrigerate for at least 4 hours, after which the Crème Fraiche will be quite thick. The tart flavor will continue to develop as the Crème Fraiche sits in the refrigerator. Will keep in the refrigerator for about 2 weeks.