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\n<\/picture>\n\n\t\t\t\t Hi Bold Bakers!<\/p>\n \t\t\t<\/p>\n WHY YOU\u2019LL LOVE THIS RECIPE:<\/strong> My affordable Easy Creme Fraiche Recipe<\/strong> is a genius way to whip up scrumptious, versatile cr\u00e8me fra\u00eeche! This super-simple recipe is pure kitchen magic<\/strong>.<\/em><\/p>\n The first time you have creme fraiche, it\u2019s a real a-ha moment. The name might sound fancy, but it\u2019s basically a delicious, thick, spoonable cream with a mildly tangy flavor. Its uses are endless\u2014it\u2019s fabulous on top of waffles<\/a>, pies<\/a>, cobblers<\/a>, and flourless chocolate cake<\/a>, or serve it as a dip with potato chips<\/a> and veggies, or stir some into a soup<\/a> or sauces to make it extra creamy. Make a batch, and you\u2019ll wonder how you lived without it!<\/strong><\/p>\n This Easy Cr\u00e8me Fra\u00eeche Recipe took a little extra testing, but the results were so worth it! Because fermentation takes time, I had to wait days to see if each batch turned out just right. If it wasn\u2019t thick and creamy enough, I had to tweak and start over. I chose plain yogurt<\/a> as the culturing agent<\/strong> since most people have it on hand, but I also found that cultured buttermilk works beautifully. Some recipes claim cr\u00e8me fra\u00eeche thickens in just 12 to 24 hours, but I found that letting it rest for a full 48 hours is the key to achieving the rich, luscious texture of store-bought versions. You may also see recipes that call for heating the cream first to encourage bacterial activity. While this might sound helpful, I didn\u2019t find it necessary\u2014room-temperature fermentation works just fine<\/strong>! However, if your kitchen runs cold, slightly warming the cream can give the process a little boost. Either way, this recipe is practically effortless\u2014just mix, let time do the work, and enjoy your homemade cr\u00e8me fra\u00eeche!<\/p>\n Be sure you\u2019re using heavy cream with at least 36% fat<\/strong>. The longer the mixture ferments, the tangier the end product will be. No, you can not use a buttermilk substitute in this recipe.<\/strong> You must use cultured buttermilk.
\n\t\t\t\t\tThis post may contain affiliate links. Please see my full disclosure <\/a> for details.\t\t\t\t<\/em>\n\t\t\t<\/p>\n\n
Table of Contents<\/h2>\n
What is Easy Creme Fraiche?<\/h2>\n
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Key Ingredients and Why<\/h2>\n
![\"Creme](\"https:\/\/www.biggerbolderbaking.com\/wp-content\/uploads\/2025\/03\/Creme-Fraiche1-1.jpg.webp)
Heavy cream<\/h3>\n
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Plain yogurt<\/h3>\n
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How to Make Easy Creme Fraiche Recipe<\/h2>\n
Mix the ingredients<\/h3>\n
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Set aside to thicken<\/h3>\n
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Gemma\u2019s Pro Chef Tips<\/h2>\n
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Make Ahead and Storage Instructions<\/h2>\n
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FAQs<\/h2>\n
Although some recipes will tell you that cr\u00e8me fra\u00eeche is thickened after 12 to 24 hours<\/strong>, I found that letting it rest at room temperature for 48 hours is the key to wonderfully thick cr\u00e8me fra\u00eeche<\/strong>.
If your cr\u00e8me fra\u00eeche is not thickening, make sure your room is not too cold. If you\u2019re working in a chilly kitchen, warm the cream slightly before combining it\u00a0with the yogurt.<\/p>\n<\/p><\/div>\n
Cr\u00e8me fra\u00eeche should be mildly tangy. If you find the flavor too tangy, you can reduce the fermentation time.<\/p>\n<\/p><\/div>\n
Buttermilk substitute<\/a> works well in baking recipes, but it will not work in this cr\u00e8me fra\u00eeche recipe. Unlike cultured buttermilk, which contains live cultures (lactic acid bacteria), \u00a0buttermilk substitute is made with milk, lemon juice, or vinegar.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n
More Homemade Basic Recipes<\/h2>\n