This homemade crème fraîche recipe requires very little prep and only two ingredients: heavy cream and buttermilk. With my expert tips, tricks, and step-by-step photos, you'll be on your way to a creamy, luscious crème fraîche with a bit of tang.
You know those dishes that seem like they should be the easiest thing in the world, but you just can't figure them out? It's like your kitchen kryptonite. Well, for the past few weeks, it's been crème fraîche.
Every online article labeled this method foolproof, but I had SO many issues. Some batches never set, some were too thick and buttery, some even curdled. Along the way, I learned a LOT of science-backed tricks to eliminate the risk of issues and perfect my favorite version, which is ultra creamy!
Why You'll Love This Recipe
- It's simple. All you need is cultured buttermilk and heavy cream!
- It's tasty. With a tangy flavor and a creamy finish, homemade crème fraîche is incredibly delicious and versatile.
- It's well-tested. Y'all, I literally tested everything here, from various ratios to temperatures to heavy creams (ultra-pasteurized versus pasteurized). Spoiler alert: you can use ultra-pasteurized cream. I've got all the notes you need to make this a success!
Plus, it's the perfect for sweet and savory applications like salad dressing, pasta, or even whipped cream!
For more kitchen projects, check out my homemade Greek yogurt, fluffy focaccia, or whole milk ricotta cheese.
A Quick History
Traditionally, cow's milk sat overnight at room temperature to allow the cream to separate and rise to the top. The resulting cream was collected for several uses, including butter.
According to On Food and Cooking, "..left alone, fresh milk quickly teems with lactic acid bacteria that sour it and eventually cause the casein micelles to aggregate," aka thicken. It's a process similar to preparing homemade Greek yogurt and other cultured dairy products.
"Sour cream and its relatives, clotted cream and crème fraîche, were probably late refinements of the same process applied to the high-fat portion of milk."
Likely originating in Normandy, crème fraîche ("fresh cream") was likely a happy accident where those bacteria acidified the cream. Our homemade version is essentially doing just that, but in a more controlled way, with live cultures from cultured buttermilk helping to sour the cream.
It is very difficult to replicate the high-quality crème fraîche from France exactly (I'll explain more below), but we can get decently close! And the result is still quite delicious.
Testing Summary
After over a dozen tests, I finally feel confident sharing this recipe!
The winning result: My favorite combination was 1 tablespoon buttermilk to 1 cup cream with a 12-hour fermentation time. It had a creamy, almost buttery consistency with a bit of sweetness and tang. I found 2 tablespoons a little too thick!
Summary of learnings:
- Seek out pasteurized cream: Pasteurized (not ultra-pasteurized) homogenized cream will give you the most traditional results with a superior flavor and texture.
- However, UP creams can work: Both ultra-pasteurized creams I tried worked well. They only had gellan gum, so I wouldn't recommend products with multiple additives or additives like Carrageenan, Mono & Diglycerides, or Polysorbate, as I haven't tried them.
- Go for 36% fat content: Most crème fraîche varies from 30% to 40% fat. I really liked the results with 36% fat, though 40% might be even more decadent!
- Pay attention to time and temperature: The longer you ferment the cream, the thicker it will be. The warmer the temperature, the quicker the fermentation, and vice versa. Use these tips to control your results.
You can find a full record of my testing notes at the bottom of this post.
Ingredient Notes
- Cultured Buttermilk: You must use buttermilk with active bacterial cultures for proper fermentation. This is also why this recipe won't work with a makeshift buttermilk made from milk and vinegar. When purchasing from the store, double-check the label to see if it says 'cultured buttermilk' or 'live active cultures.'
- Heavy Cream: Crème fraîche typically has anywhere from 30% to 40% fat, so look for a heavy cream in that range. Pasteurized cream is traditionally preferred, but pasteurized, non-homogenized cream can cause issues.
TIP: Ultra-pasteurized creams should also work as long as the only additive is gellan gum. I had successful results with Wegman's heavy cream and Organic Valley's heavy whipping cream.
For a full list of ingredients and their quantities, please refer to the recipe card.
Equipment Notes
You do not need any special equipment other than a clean*, glass jar with a lid or a cheesecloth and a rubber band.
*If you'd like to be extra safe, you can sterilize your jar. However, I typically just run it through the dishwasher to thoroughly sanitize it before using.
How to Make Homemade Crème Fraîche (Step-by-Step)
Step 1 - Add 1 cup of heavy cream and 1 tablespoon cultured buttermilk to a clean glass jar. Stir to combine until thoroughly incorporated. Loosely cover with a lid or cheesecloth.
Step 2 - Set in a warm spot, ideally around 70°F (21°C) - 75°F (24°C) for 8 - 24 hours, or until the cream has thickened considerably to a texture similar to plain yogurt.
TIP: As with other types of fermentation, it's essential to give the jar a bit of airflow, so do not seal it completely!
Step 3 - Seal and chill in the fridge for a minimum of 4 hours to allow it to continue to firm up.
Step 4 - Serve as desired, and enjoy!
Recipe FAQs
Crème fraîche's delicate tang and creamy texture make it an excellent pairing in sweet and savory dishes. For a fun twist, try replacing the dairy in these recipes: chive dip, smashed fingerling potatoes, or salmon pasta without cream. Or, use it as a base for ice cream!
There could be a few reasons: 1) The buttermilk was not cultured, 2) The cream was not high enough in fat (should be at least 30%, ideally ~36%), or 3) you used ultra-pasteurized cream with additives that prevented thickening. If it's none of those three, keep going! Cooler temperatures will lead to a longer fermentation time; leaving it up to 48 hours is okay if needed.
Yes! Yogurt is a common substitute for buttermilk, though it will yield a slightly different flavor. In my experience, it's a bit tangier with a stiffer texture. Make sure to use plain yogurt (not Greek) for the best results, and expect a longer fermentation time (12 - 24 hours).
Stored in an airtight container, it should last up to 2 weeks in the fridge. After a few days, you may notice some liquid whey pooling at the bottom of the jar. This is completely normal; just give it a gentle stir.
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Happy eating! Love, KarishmaHomemade Crème Fraîche Recipe
Equipment
- 1 clean glass jar with a lid, or a cheesecloth and rubber band
Ingredients
- 1 cup heavy cream (~36% fat), preferably pasteurized, see notes
- 1 tablespoon cultured buttermilk
Instructions
- In a clean glass jar, stir 1 cup heavy cream (~36% fat) and 1 tablespoon cultured buttermilk with a sanitized spoon until well-combined. Cover loosely with a lid or secure a cheesecloth with a rubber band to allow airflow.
- Store in a warm place (70℉ - 75℉ / 21℃ - 24℃) for 8 - 24 hours, until thickened to a spoonable consistency, similar to plain yogurt, with a mild tang. The fermentation speed depends on temperature; warmer temperatures will shorten the time, while cooler conditions will extend it.
- Seal the jar and chill in the fridge for at least 4 hours to allow it to continue to firm up before using.
- Store in an airtight jar in the fridge for up to 2 weeks. Discard if you notice mold or an overly sharp sour smell.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Testing Notes
In my initial research, I noticed almost all existing recipes followed the same basic method. Mix cultured buttermilk and cream in a glass container, then allow it to sit at room temperature for anywhere from 8 - 24 hours until thickened before chilling completely in the fridge.
The only real difference I saw was in the ratio of buttermilk: cream. Various recipes called for a ratio between 1 - 2 tablespoons buttermilk to 1 cup heavy cream.
Initial Tests
Round 1
I tested both of these ratios with various different buttermilks and creams and saw very mixed results.
The first time, neither of my jars (one with 1 tablespoon buttermilk and 1 cup ultra-pasteurized cream, and one with 2 tablespoon buttermilk) thickened, despite sitting around room temperature (69°F) for 12+ hours. I thought it didn't work, but in fact, they just needed closer to 24 hours. This was likely due to a cooler ambient temperature.
Round 2
For round 2, I wanted to try a local cream. I also read local pasteurized heavy cream is recommended as it will more closely mimic the traditional flavor and texture. You see, in Normandy, crème fraîche is prized due to its superior taste, using high-quality local dairy with its own regional "terroir."
Put simply, local milk brands often have more flavor than a mass market product. Additionally, some folks say to avoid ultra-pasteurized (UP) cream as it can lead to inconsistent results. However, I had no issues with it in various tests, as you'll see below.
This is where things got hairy. Each time I tried, the result was a strange mixture with thick, buttery like chunks, very slightly thickened cream, and some whey pooling at the bottom.
After some research, I found out a couple of issues. The only local cream in several grocery stores around me was both non-homogenized and had a higher fat content (40%). In theory, this was actually perfect!
It was much closer to the traditional milk in France; however, because the cream was higher fat and somewhat separated, it led to a more buttery, grainy texture after fermentation. It needs to be stirred very well to prevent that separation.
Final Tests
For my final set of tests, I wanted to compare 3 of the most successful options against each other after a 12 hour fermentation period between 71°F - 72°F.
You can see the consistencies of each test post-fermentation at room temperature (Image 1) and after being chilled (Image 2).
Results:
| Jar | Ratio | Post-Ferment (Room Temp) | Post-Ferment (Chilled) |
| #1 (Image 1: Left / Image 2: Top) | 1 cup UP cream (36% fat): 2 tablespoon buttermilk | Thickest texture (like chilled sour cream), moderate sourness | Thickest texture, moderate sourness |
| #2 (Image 1: Middle / Image 2: Middle) | 1 cup UP cream (36% fat): 1 tablespoon buttermilk | Looser texture (like plain yogurt), mild sourness | Thick and creamy (slightly looser than chilled sour cream with a buttery texture) |
| #3 (Image 1: Right / Image 2: Bottom) | ¾ cup heavy cream (40% fat):¼ cup whole milk*: 1 tablespoon buttermilk | Looser texture (like plain yogurt), moderate sourness | Smoothest, slightly looser texture with a few fat chunks (slightly thicker than Mexican crema) |
*I cut the heavy cream with whole milk to lower the fat content and reduce the risk of separation.
Conclusion
- You can easily adapt the ratios to your own preference. For a super thick texture, use 2 tablespoon buttermilk to 1 cup cream. Personally, though, I found 1 tablespoon perfect, with a creamy, smooth, and spoonable consistency, mild sweetness, and a light tang.
- UP creams can work. The UP creams set up fine; my theory is that UP products with minimal additives (both brands I tried only had gellan gum) work well. I would not recommend products with multiple additives, or additives like Carrageenan, Mono & Diglycerides, or Polysorbate, as I haven't tried them.
- For best results, seek out a pasteurized, homogenized cream. Even with a lower fat content, my third test had small chunks of fat in it. However, it was delicious and had the smoothest mouthfeel, albeit with a slightly looser finish. My guess is that if I had tried closer to ⅞ cup cream: 2 tablespoons whole milk: 1 tablespoon buttermilk, it'd set more properly.
- In online research, I did see that more traditional options aren't as "stiff" as store-bought crème fraîche, so this is not necessarily a bad thing.
- If this is your first time, I recommend trying a 36% fat cream with 1 tablespoon buttermilk and seeing how you like it before adjusting in the future.
Karishma
Owner's Review: I can't tell you the joy I felt when I finally nailed this process! Homemade creme fraiche is truly so magical, with a velvety, creamy texture and hint of tanginess! It's a simple process with a rewarding result.