Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Crème Fraîche

Information about crème fraîche and crème fraîche recipe collection



of the Month

Scroll down for Crème Fraîche recipes





Click here for more Ingredients of the Month




Crème fraîche is a manufactured cream product with between 18 percent and 36 percent fat. It has a smooth thick texture, similar to cream cheese but it has a slightly tangy flavour more akin to Sour Cream.



Origin and History of Crème Fraîche


Originating in the Brittany and Normandy regions of France it is widely available and used throughout Europe.  In France, the unique characteristics of  crème fraîche made by different artisan producers is greatly appreciated in much the same way as connoisseurs appreciate and enjoy different types of yoghurt. 


It is traditionally made with unpasturised cream which naturally contains the bacteria required to thicken it, but whilst specialists still use unpasturised cream, pasturised cream is becoming more widely used.


Crème Fraîche in Cooking


Many cooks favour crème fraîche over cream and sour cream because it can be boiled, reduced and thickened without the risk of curdling. It can also be whipped like double cream and has a longer shelf-life than both cream and sour cream. Crème fraîche can used as a substitute for sour cream in most recipes and for cream in many.


It makes a great topping for fresh fruits, puddings and other desserts. It is also an excellent ingredient in savory dishes such as soups and casseroles, and adds richness and body to sauces.


Storing Crème Fraîche


Crème fraîche should be treated like any other fresh dairy product and once opened, it should be used within two to seven days.



Homemade Crème Fraîche Recipe


Crème fraîche is very easy to make at home. Below is a recipe and whilst it takes a while to make, it’s certainly worth giving it a try.


Preparation time: 8-14 hours



240ml/8fl.oz. Double/Whipping Cream

2 tbsp Buttermilk


Place all the ingredients in a glass bowl, mix well, cover, and leave to stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well, cover with clingfilm,  refrigerate and use within 10 days.



Click here for lots of Crème Fraîche Recipes

 Follow us 





 Sign up for Free E-mailings

I still haven't found what I'm looking for


Try our search facility. Type in your main ingredient (s) or whatever you happen to have available in your store cupboard or fridge and allow us to whisk you up a recipe in seconds!




For full advanced search tips visit our main search page via the red "search this site" button at the top of the page


About Us  |  Contact Us  |   Advertise |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |  


Abbreviations on this site  




This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©