{"id":258113,"date":"2025-05-26T15:10:50","date_gmt":"2025-05-26T15:10:50","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/you-can-turn-leftover-heavy-cream-into-creme-fraiche-heres-how\/"},"modified":"2025-05-26T15:10:50","modified_gmt":"2025-05-26T15:10:50","slug":"you-can-turn-leftover-heavy-cream-into-creme-fraiche-heres-how","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=258113","title":{"rendered":"You can turn leftover heavy cream into cr\u00e8me fra\u00eeche \u2014 here\u2019s how"},"content":{"rendered":"


\n<\/p>\n

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You bought a pint of heavy cream because you needed 1\/4 cup for that irresistible Giant Hostess Cupcake Cake<\/a>, and now you\u2019ve got a nearly full carton of cream idling in the fridge. You don\u2019t want to waste it; throwing away perfectly good food is both hard on your grocery budget and bad for the planet. So what can you do (besides rustling up the most indulgent bowl of cornflakes ever)?\u00a0<\/p>\n

Make cr\u00e8me fra\u00eeche.<\/p>\n

Cr\u00e8me fra\u00eeche, something you\u2019ll see listed on restaurant menus enriching a sauce or topping a dessert, is simply heavy cream combined with a culture of friendly bacteria (e.g., the lactobacilli found in yogurt) to turn it into a rich spread. It\u2019s thicker than yogurt or sour cream but softer than cream cheese, and its flavor is a tasty mix of sweet cream and mild tang. While you can probably find cr\u00e8me fra\u00eeche in most grocery stores, it\u2019s usually quite pricey. Thus, making your own from leftover cream is a definite win-win.\u00a0<\/p>\n

\n
\n \"A<\/p>\n

<\/source><\/source><\/source><\/picture>\n

PJ Hamel<\/p>\n<\/div>

A tablespoon of buttermilk, yogurt, or sour cream is all that’s needed to turn a cup of heavy cream into homemade cr\u00e8me fra\u00eeche.<\/figcaption><\/figure>\n

How to make cr\u00e8me fra\u00eeche: Select your culture \u00a0<\/h3>\n

Turning heavy cream into cr\u00e8me fra\u00eeche requires just one additional ingredient: the friendly bacteria present in buttermilk, yogurt, or sour cream. Just the tiniest bit of any of these three dairy products will, in time and via fermentation, turn cream into cr\u00e8me.\u00a0\u00a0<\/p>\n

All of these cultures work well, each one yielding a slightly different result. While there was no difference in time needed to thicken, our test results show that cr\u00e8me fra\u00eeche started with buttermilk is slightly tarter than that made with plain yogurt; and cr\u00e8me made with sour cream is tarter still.\u00a0\u00a0<\/p>\n

If you\u2019re looking for added richness rather than tangy flavor (and since it\u2019s easier and less expensive to get a small container of plain yogurt than one of sour cream or buttermilk), plain unsweetened yogurt would be your culture of choice. For best results, choose whole-milk (not low-fat) unsweetened yogurt with live active cultures (L. acidophilus, S. thermophilus, L. bulgaricus, and the like). \u00a0<\/p>\n

\n
\n \"Heavy<\/p>\n

<\/source><\/source><\/source><\/picture>\n

PJ Hamel<\/p>\n<\/div>

After some time in a cozy environment, this liquid mixture of cream and culture will turn into thick, rich cr\u00e8me fra\u00eeche.<\/figcaption><\/figure>\n

How to make cr\u00e8me fra\u00eeche: Combine heavy cream and culture<\/h3>\n

You\u2019ll need just a small amount of culture to ferment your heavy cream: 1 tablespoon (14g) yogurt per 1 cup (227g) heavy cream will do it. Whisk the two together very well, making sure there are no lumps of undissolved yogurt drifting around at the bottom of the cup.\u00a0\u00a0<\/p>\n

\n
\n \"A<\/p>\n

<\/source><\/source><\/source><\/picture>\n

PJ Hamel<\/p>\n<\/div>

Homemade cr\u00e8me fra\u00eeche’s mild flavor and thick texture makes it an ideal dessert topping or scone spread.<\/figcaption><\/figure>\n

How to make cr\u00e8me fra\u00eeche: Let it rest until thickened<\/h3>\n

Pour the mixture into a glass jar, cap it securely, and set it somewhere warm-ish (about 75\u00b0F is good) for at least 12 hours, or for up to 36 hours, until the mixture is thick and spreadable. The cooler the resting place, the longer the process will take, but don\u2019t be discouraged! You may think your soupy cream will never thicken \u2014 until suddenly it does.\u00a0\u00a0<\/p>\n

Once the cream has become cr\u00e8me fra\u00eeche, store it in the refrigerator for up to several weeks. You\u2019ll be able to tell if it\u2019s passed its shelf life by giving it an investigative sniff, just as you would fresh cream.\u00a0Cr\u00e8me fra\u00eeche should have a mild, pleasantly tangy smell; if it has a decidedly off, overly sour smell, it’s time to throw it away.<\/p>\n

Does it matter if the heavy cream is ultra-pasteurized?\u00a0<\/h3>\n

Many directions for making cr\u00e8me fra\u00eeche say to look for heavy cream that\u2019s not ultra-pasteurized. This can be hard to find, and also very expensive. But don\u2019t worry; our test results didn\u2019t show any difference between using ultra-pasteurized or \u201cregular\u201d heavy cream.\u00a0\u00a0\u00a0<\/p>\n

\n
\n \"Six<\/p>\n

<\/source><\/source><\/source><\/picture>\n

PJ Hamel<\/p>\n<\/div>

There’s no discernible difference between Vermont Creamery cr\u00e8me fra\u00eeche (on the left, the control) and versions made at home using ultra-pasteurized or regular heavy cream, and yogurt, buttermik, or sour cream.\u00a0<\/figcaption><\/figure>\n

How do I make less (or more) than a cup of cr\u00e8me fra\u00eeche?\u00a0<\/h3>\n

It\u2019s simple: The ratio is 1 part culture to 16 parts heavy cream, by either weight or volume. Since it\u2019s easiest to weigh, use 14g culture for every 227g of cream.\u00a0<\/p>\n

Can I speed up the process by increasing the percentage of culture?\u00a0<\/h3>\n

Potentially, but there\u2019s a downside: The more culture you use (up to 3 tablespoons per cup of cream), the tangier your resulting cr\u00e8me will taste: more sour cream-y than just plain creamy. \u201cRushed\u201d cr\u00e8me fra\u00eeche may also lose its beautiful smooth texture and become a bit grainy. In addition, simply increasing the amount of culture may not hurry the process at all, since there are other factors involved (temperature, type of culture). So unless you\u2019re having a cr\u00e8me fra\u00eeche emergency, it\u2019s best to let it take its own sweet time.\u00a0<\/p>\n

Can I use cr\u00e8me fra\u00eeche in baking?\u00a0<\/h3>\n

Yes! While we can\u2019t guarantee it\u2019ll work in every recipe, we\u2019ve found that substituting cr\u00e8me fra\u00eeche for cream cheese in recipes where it\u2019s not the main ingredient (and wouldn\u2019t play a major role in structure) works well. For instance, while we wouldn\u2019t use cr\u00e8me fra\u00eeche in a cheesecake recipe, it works well in these Herbed Cream Cheese Biscuits<\/a>.\u00a0<\/p>\n

\n
\n \"Blueberry<\/p>\n

<\/source><\/source><\/source><\/picture>\n

PJ Hamel<\/p>\n<\/div>

Easy Blueberry Muffin Cake<\/a> topped with a dollop of homemade cr\u00e8me fra\u00eeche.<\/figcaption><\/figure>\n

And of course, cr\u00e8me fra\u00eeche is also a wonderful topping, its tangy flavor a lovely complement to sweet desserts like Flourless Chocolate Cake<\/a> and Old Fashioned Pecan Pie<\/a>. Or spread it on scones<\/a>, where it’s a flavorful stand-in for traditional British clotted cream.\u00a0<\/p>\n

Cover photo by Patrick Marinello; food styling by Lydia Fournier.\u00a0<\/em><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

You bought a pint of heavy cream because you needed 1\/4 cup for that irresistible Giant Hostess Cupcake Cake, and now you\u2019ve got a nearly full carton of cream idling in the fridge. You don\u2019t want to waste it; throwing away perfectly good food is both hard on your grocery budget and bad for the […]<\/p>\n","protected":false},"author":1,"featured_media":258114,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[1458,6180,39204,253,6765,41331,9319],"dealstore":[],"offerexpiration":[],"class_list":["post-258113","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cream","tag-creme","tag-fraiche","tag-heavy","tag-heres","tag-leftover","tag-turn"],"yoast_head":"\nYou can turn leftover heavy cream into cr\u00e8me fra\u00eeche \u2014 here\u2019s how - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=258113\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"You can turn leftover heavy cream into cr\u00e8me fra\u00eeche \u2014 here\u2019s how - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"You bought a pint of heavy cream because you needed 1\/4 cup for that irresistible Giant Hostess Cupcake Cake, and now you\u2019ve got a nearly full carton of cream idling in the fridge. 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