Crème Fraîche Recipe

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