How to Make Creme Fraiche - Throwback Thursday - Martha Stewart
How to Make Creme Fraiche - Throwback Thursday - Martha Stewart is a easy French recipe that serves 4. 50 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 5 min | Cook: PT0M | Total: 15 min
Cost: $7.61 total, $1.90 per serving
Ingredients
- 1.5 cups Heavy Cream (preferably high‑fat (35%+) for best texture)
- 0.5 cups Low‑Fat Buttermilk (use 1‑2% low‑fat, not non‑fat; acts as the culture)
- 0.5 teaspoon Vanilla Extract (optional, for serving whipped crème fraîche)
- 1 teaspoon Granulated Sugar (optional, sweetens the whipped version)
Instructions
Measure the Dairy
Measure 1½ cups of heavy cream and ½ cup of low‑fat buttermilk using a liquid measuring cup.
Time: PT5M
Combine and Shake
Pour the cream and buttermilk into the 2½‑cup mason jar, seal the lid tightly, and shake vigorously for about 30 seconds until fully mixed.
Time: PT2M
Room‑Temperature Fermentation
Place the sealed jar on the counter at room temperature (around 70°F/21°C) and let it sit undisturbed for 8 hours.
Time: PT8H
Temperature: 70°F
Refrigerate to Finish Thickening
After the 8‑hour period, transfer the jar to the refrigerator and let it chill for at least 24 hours. The crème fraîche will continue to thicken and develop flavor.
Time: PT24H
Temperature: 40°F
Whip for a Sweet Topping (Optional)
When ready to serve, scoop the chilled crème fraîche into a bowl, add ½ tsp vanilla extract and 1 tsp sugar, then whisk until light and airy, about 1‑2 minutes.
Time: PT5M
Nutrition Facts
- Calories
- 50
- Protein
- 0.5 g
- Carbohydrates
- 1 g
- Fat
- 5 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Heavy Cream: Half‑and‑half plus 2 tbsp melted butter per cup, Whole milk (will be thinner)
- Instead of Low‑Fat Buttermilk: Plain low‑fat yogurt thinned with milk (2 tbsp yogurt + 1 tbsp milk per 1/4 cup), Soured milk (milk + 1 tsp lemon juice, let sit 5 min)
- Instead of Vanilla Extract: Almond extract (use half amount), Maple extract
- Instead of Granulated Sugar: Powdered sugar, Honey (use 2/3 tsp)
Equipment Needed
- 2½‑Cup Mason Jar with Lid
- Whisk
- Measuring Cups
- Spoon or Small Spatula (optional)
Critical Steps — Do Not Skip
- Shake the jar thoroughly to fully incorporate cream and buttermilk.
- Allow the mixture to sit at room temperature for a full 8 hours for proper culturing.
- Refrigerate for at least 24 hours to achieve the classic thick, tangy texture.
Chef Tips from the Video
- For an extra luxurious flavor, add a pinch of sea salt when whipping for dessert use.
- Use a clean, sterilized jar to extend shelf life and prevent unwanted microbes.
- If you prefer a slightly sweeter topping, increase the sugar to 2 teaspoons before whipping.
Troubleshooting
The mixture stays runny after 24 hours in the fridge.
Make sure the buttermilk used is low‑fat (1‑2%) and not non‑fat; the cultures need enough fat to thicken. Also verify the room‑temperature fermentation lasted a full 8 hours.
Off‑flavor or sour smell develops.
Check that the jar and lid were clean before starting. If the kitchen was too warm (>80°F), the cultures may have over‑fermented; discard and start again in a cooler spot.
Crème fraîche separates into watery and curdled layers.
Shake the jar gently before refrigerating to re‑emulsify. If separation persists, the cream may have been too low‑fat; use a higher‑fat cream next time.
Storage
Refrigerator: Store sealed in the refrigerator for up to 2 weeks.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not keep at room temperature after the initial 8‑hour fermentation.
Make-Ahead Tips
- Crème fraîche can be made up to a week in advance; just keep it sealed and refrigerated.
- Use the leftover crème fraîche as a base for creamy sauces, soups, or as a spread for bagels.
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 before refrigeration. Its slightly tangy flavor and velvety texture made it a staple in sauces, soups, and desserts, embodying the French emphasis on rich, balanced dairy products.
What are the traditional regional variations of crème fraîche in French cooking?
In the Alpine regions, crème fraîche is often made with raw milk cream and left to ferment longer, resulting in a thicker, more pronounced tang. In Normandy, it may be blended with a touch of butter for extra richness, especially for seafood sauces.
How is authentic crème fraîche traditionally served in France?
Authentic crème fraîche is served chilled as a garnish for fresh fruit, mixed into cold soups like vichyssoise, or dolloped onto hot dishes such as stews and poached fish, where it gently melts without curdling.
What occasions or celebrations is crème fraîche traditionally associated with in French culture?
Crème fraîche appears on holiday tables during Christmas and New Year’s feasts, often paired with fruit tarts or as a finishing touch on rich sauces for celebratory roasts and seafood platters.
What other French dishes pair well with homemade crème fraîche from Martha Stewart?
Homemade crème fraîche pairs beautifully with classic French dishes such as Coq au Vin, Beef Bourguignon, salmon en papillote, and fruit‑topped desserts like clafoutis or tarte aux fruits.
What are the most common mistakes to avoid when making homemade crème fraîche?
Common mistakes include using non‑fat buttermilk, not allowing a full 8‑hour room‑temperature fermentation, and refrigerating before the cultures have had time to develop. Also, using a jar that isn’t sealed can introduce unwanted bacteria.
Why does this crème fraîche recipe use low‑fat buttermilk instead of plain yogurt as the starter?
Low‑fat buttermilk provides the right balance of lactic acid bacteria without adding extra fat, allowing the heavy cream to retain its richness while still thickening properly. Yogurt can introduce a different texture and flavor profile.
Can I make homemade crème fraîche ahead of time and how should I store it?
Yes, you can make it up to a week in advance. Keep the sealed jar refrigerated at 40°F; the crème fraîche will continue to thicken and develop flavor over the days. Use a clean spoon each time to avoid contamination.
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, with a smooth, velvety surface and a pale ivory color. It should be slightly tangy but not sour, and free of grainy curds.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart focuses on classic American home cooking, entertaining, and lifestyle tips, blending timeless techniques with modern convenience and often featuring elegant, seasonal recipes.
How does the YouTube channel Martha Stewart's approach to French cooking differ from other cooking channels?
Martha Stewart’s approach emphasizes accessible, well‑tested methods using ingredients readily found in U.S. grocery stores, while still honoring traditional French techniques. She often simplifies classic French recipes for the home cook without sacrificing flavor.
Last updated: September 1, 2026
