rème fraîche
is pronounced 'krem fresh'.
It is a thick and smooth soured cream with a rich and velvety
texture. This matured cream has a nutty, slightly sour taste produced by culturing
pasteurized cream with a special bacteria. (However, in France where it originated, the
cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraîche.) The butterfat content
does vary
(usually 30%), as there is no set standard so you will find every brand tastes a
little differently.
The Crème fraîche found in specialty food stores and
some grocery stores in North America is pasteurized and the only problem with
buying it is its price; it is ridiculously expensive. So much so that you
may want to try making your own. It really is quite simple; all you do is
gently heat heavy whipping cream (contains 36 - 40% butterfat) and then stir in
some buttermilk. This mixture is left to sit, slightly covered, in a warm
draught-free place for around 24 hours. It is ready when it is thick, with
the consistency of thick cream. If it still looks a little runny after 24
hours, leave it another 8 to 12 hours but move it to a warmer spot. And
don't worry about the cream going bad. Regan Daly in her book 'In the
Sweet Kitchen' tells us that "the benign live bacteria in the buttermilk will
multiply and protect the cream from any harmful bacteria". Once the crème
fraîche has thickened sufficiently, cover and place in the refrigerator.
It will continue to thicken and take on a more tangy flavor as it ages.
Crème fraîche will keep in the refrigerator for about 7-10 days. It
is used in both savory and sweet dishes and makes a wonderful topping for
fresh berries, cobblers and puddings. It can also be whipped, along with a
little sugar, and used in place of whipped heavy cream.
Note: You may have noticed
that I have not put the accents on crème fraîche. This is not an
oversight, simply a quirk of my computer program.
In a medium saucepan over low heat, warm
the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the
buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a
warm place, loosely covered with plastic wrap, until thickened but still of
pouring consistency. Stir and taste every 6 - 8 hours. This
process takes anywhere from 24 to
36 hours, depending on your room temperature.
The crème fraîche is
ready when it is thick with a slightly nutty sour taste.
Chill cream, in the refrigerator, for several hours before using. Crème fraîche
may be made and stored in the refrigerator for up to 10 days.
Crème Fraîche Frosting:
In bowl of electric mixer, with whisk
attachment, beat the
Crème fraîche with 1-2 tablespoons (14-28 grams) of granulated
white sugar until stiff peaks form. Can be used in desserts instead of whipped cream.
All content on this site is
either original or has been significantly modified and changed from its
credited original source. Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com or Stephanie Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents thereof are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
rème fraîche
is pronounced 'krem fresh'.
It is a thick and smooth soured cream with a rich and velvety
texture. This matured cream has a nutty, slightly sour taste produced by culturing
pasteurized cream with a special bacteria. (However, in France where it originated, the
cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraîche.) The butterfat content
does vary
(usually 30%), as there is no set standard so you will find every brand tastes a
little differently. 
