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Creme Fraiche Recipe

Creme Fraiche: In a medium saucepan, over low heat, warm the cream to about 105 degrees F (40 degrees C). Remove from heat, transfer the cream to a bowl, and stir in the buttermilk or plain yogurt. Let this mixture sit at room temperature (70-75 degrees F) (21-24 degrees C), loosely covered with plastic wrap, until thickened (like mayonnaise or thick yogurt) with a tangy, slightly nutty flavor. (This will take anywhere from 24 to 36 hours, depending on your room temperature.) When ready, stir the cream and then cover and place in the refrigerator until well chilled (at least 8 hours, preferably overnight). Creme fraiche can be stored in the refrigerator for up to 10 days.

Creme Fraiche Frosting: Place your mixing bowl and whisk in the freezer for about 15-30 minutes. Then beat the Creme Fraiche with 1/2 teaspoon pure vanilla extract and 1-2 tablespoons (15-25 grams) of granulated white sugar, or to taste, until stiff peaks form. Can be used in desserts instead of whipped cream.

Makes about 1 cup (240 ml) Creme Fraiche

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Creme Fraiche Recipe:

1 cup (240 ml) heavy 'whipping' cream (cream with a 35-40% buttefat content)

1 tablespoon buttermilk or plain yogurt

Note:  If possible, use 'pasteurized' heavy whipping cream.