How to make Homemade Crème Fraîche that Tastes better than any store bought

Ingredients

• 1 cup Heavy Cream (cold, at least 35% fat, for best volume)
• 2 tablespoons Powdered Sugar (sifted to avoid lumps)
• 1 teaspoon Vanilla Extract (pure vanilla for flavor)
• 1 pinch Salt (enhances sweetness)

Instructions

1. Chill Bowl and Whisk

   Place the mixing bowl and whisk in the freezer for about 5 minutes to ensure they are very cold.

   Time: PT5M

2. Measure Ingredients

   Measure 1 cup of heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla extract, and a pinch of salt.

   Time: PT2M

3. Combine Ingredients

   Remove the bowl and whisk from the freezer, add the heavy cream, powdered sugar, vanilla, and salt to the bowl.

   Time: PT1M

4. Whisk to Soft Peaks

   Using the chilled whisk, beat the mixture on medium‑high speed for 2–3 minutes until it forms soft peaks that just hold their shape.

   Time: PT3M

5. Whisk to Stiff Peaks

   Continue whisking for another 2–3 minutes until stiff peaks form. The cream should stand up straight when the whisk is lifted.

   Time: PT3M

6. Serve or Store

   Use the fresh cream immediately as a topping, or cover the bowl with plastic wrap and refrigerate.

   Time: PT1M

Nutrition Facts

Calories

50

Protein

0 g

Carbohydrates

5 g

Fat

3 g

Fiber

0 g