How to Make Creme Fraiche
How to Make Creme Fraiche is a easy French recipe that serves 4. 120 calories per serving. Recipe by Adam Witt on YouTube.
Prep: 5 min | Cook: 8 hrs | Total: 8 hrs 10 min
Cost: $1.80 total, $0.45 per serving
Ingredients
- 1 cup Heavy Whipping Cream (full‑fat, 35% milkfat, chilled)
- 1 tablespoon Cultured Buttermilk (must be live‑culture, plain buttermilk)
Instructions
Gather Ingredients and Equipment
Collect heavy whipping cream, cultured buttermilk, a clean mason jar with lid, a measuring cup, and a stirring spoon.
Time: PT2M
Measure the Cream
Pour 1 cup (240 ml) of heavy whipping cream into the mason jar.
Time: PT1M
Add Cultured Buttermilk
Add 1 tablespoon (15 ml) of cultured buttermilk to the cream. If you prefer a slightly tangier result, you may use up to 2 tablespoons.
Time: PT1M
Mix Gently
Stir the mixture gently with the spoon until just combined; avoid whipping.
Time: PT1M
Seal and Label
Close the jar with its lid and write the date on the jar with a label or marker.
Time: PT1M
Room‑Temperature Fermentation
Leave the sealed jar at room temperature (68‑72 °F / 20‑22 °C) for 8 to 24 hours, checking after 8 hours. The mixture will thicken to a smooth, spoon‑coated consistency.
Time: PT8H
Temperature: 68-72°F
Refrigerate
Once thickened, place the lid back on (if removed) and store the jar in the refrigerator.
Time: PT1M
Temperature: 4°C
Store and Use
Keep refrigerated and use within 6‑8 weeks. Stir before each use.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 1 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Heavy Whipping Cream: Half‑and‑half (will yield thinner result)
- Instead of Cultured Buttermilk: Plain yogurt (thin)
Equipment Needed
- Mason Jar with Lid
- Measuring Cup
- Stirring Spoon
- Label or Marker (optional)
Critical Steps — Do Not Skip
- Using cultured (live‑culture) buttermilk is essential for fermentation.
- Maintaining a consistent room temperature during the 8‑24 hour fermentation period.
- Ensuring the jar is sealed to prevent contamination.
Chef Tips from the Video
- For an even richer flavor, use ultra‑pasteurized heavy cream.
- Stir the finished crème fraîche before using to restore a smooth texture.
- Use the crème fraîche in hot soups; it will not curdle like sour cream.
Troubleshooting
The mixture never thickens.
Confirm the buttermilk is cultured and contains live bacteria. Increase room temperature slightly or extend fermentation up to 24 hours.
Off‑smell or mold appears.
Discard the batch; contamination likely occurred from unclean equipment or excessive room‑temperature time.
The crème fraîche is too runny after refrigeration.
Allow a longer fermentation period before refrigerating, or increase the amount of buttermilk slightly (up to 2 Tbsp per cup of cream).
Storage
Refrigerator: Keep sealed in the fridge for 6–8 weeks.
Freezer: Not recommended; texture may change.
Room temperature: Only during the 8‑24 hour fermentation period.
Make-Ahead Tips
- Make a larger batch (double the ingredients) and store in multiple jars for easy access.
- Label each jar with the start date to track freshness.
Frequently Asked Questions
What is the cultural significance and history of crème fraîche in French cuisine?
Crème fraîche originated in the French countryside as a way to preserve cream by allowing natural lactic bacteria to thicken it. It became a staple in classic French cooking for its ability to enrich sauces, soups, and desserts without curdling.
What traditional French dishes commonly use crème fraîche?
Crème fraîche is traditionally served with fruit tarts, folded into sauces for chicken or fish, dolloped onto soups like bisque, and used in desserts such as clafoutis or as a topping for fresh berries.
How does homemade crème fraîche differ from store‑bought sour cream in French cooking?
Homemade crème fraîche has a higher fat content (about 30 %) compared to sour cream (around 20 %). This richer fat level gives it a silkier mouthfeel and prevents curdling when added to hot dishes, a key reason French chefs prefer it.
What regional variations of crème fraîche exist within France?
In the Alpine regions, a thicker, more buttery version called "crème épaisse" is made, while in Normandy, a slightly tangier style is produced using local cultured buttermilk. All share the same basic fermentation principle.
On what occasions is crème fraîche traditionally served in French culture?
Crème fraîche appears at both everyday meals and special occasions, such as holiday feasts, brunches, and as a garnish for celebratory desserts like tarte aux fruits. Its versatility makes it a year‑round staple.
What are the most common mistakes to avoid when making homemade crème fraîche?
Common errors include using non‑cultured buttermilk, sealing the jar too tightly before fermentation (traps excess gas), and leaving the mixture at room temperature for more than 24 hours, which can cause spoilage.
Why does this recipe use cultured buttermilk instead of plain yogurt or lemon juice?
Cultured buttermilk provides the specific strains of lactic bacteria that thicken cream without adding extra acidity. Yogurt or lemon juice can change the flavor profile and may not yield the same smooth, velvety texture.
Can I make homemade crème fraîche ahead of time and how should I store it?
Yes, you can make it up to two months in advance. After the 8‑24 hour fermentation, keep the sealed jar in the refrigerator; stir before each use and discard if you notice off‑odors.
What texture and appearance should I look for when my crème fraîche is ready?
The finished crème fraîche should be thick enough to coat the back of a spoon, smooth, and slightly glossy. It should have a pale ivory color with a subtle tangy aroma.
What does the YouTube channel Adam Witt specialize in?
The YouTube channel Adam Witt focuses on straightforward, home‑cooking tutorials that emphasize technique, ingredient fundamentals, and practical kitchen hacks for everyday cooks.
How does the YouTube channel Adam Witt's approach to French dairy preparations differ from other cooking channels?
Adam Witt emphasizes minimal equipment and clear, step‑by‑step explanations, often using common household items like mason jars, whereas many other channels rely on specialized tools or assume prior knowledge of fermentation techniques.
Last updated: September 1, 2026
