This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeCrème Fraîche is expensive at the grocery store, if you can even find it, but it’s easy to make from scratch and has so many uses.

To make this classic French condiment, just combine buttermilk and heavy cream and let it sit for 48 hours.  Meggan’s notes Ever since I finished culinary school, I have been making this fool-proof homemade crème fraîche recipe because it is so easy and has so many uses! You’ll only need two ingredients: heavy cream and buttermilk.The secret is to use store-bought cultured buttermilk.

This is the one time when homemade buttermilk won’t cut it.You need the live active cultures in store-bought buttermilk in order to achieve a thick and luscious creamy texture.All you have to do is combine buttermilk and heavy cream and let it sit at room temperature for 24 hours, then transfer to the refrigerator to chill for an additional 24 hours.

Once ready, crème fraîche keeps for up to 2 weeks.The French serve this with sweet desserts, like Tarte Tatin, but you can use your crème fraîche as a dessert topping, dolloped over soups, or anywhere that you might use sour cream.This is milder and less sour than sour cream.

Table of ContentsMeggan’s notesRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsFrequently Asked QuestionsCrème Fraîche Recipe Recipe Recipe in

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