Lightly Sweetened Creme Fraiche
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes, plus 1½ hours standing
Yield
Serves 16 (Makes about 1 cup)
Ingredients
½ cup sour cream (4 ounces/113 grams)½ cup heavy cream (4 ounces)⅛ teaspoon vanilla extract ⅛ teaspoon table salt 2 teaspoons sugar
Before You Begin
We especially like this on baked apples.
Instructions
- Whisk sour cream and heavy cream in bowl; set aside at room temperature until thickened to the consistency of yogurt, about 1 1/2 hours. Just before serving, stir in vanilla, salt, and sugar.
Time
10 minutes, plus 1½ hours standingYield
Serves 16 (Makes about 1 cup)Ingredients
½ cup sour cream (4 ounces/113 grams)
½ cup heavy cream (4 ounces)
⅛ teaspoon vanilla extract
⅛ teaspoon table salt
2 teaspoons sugar
Ingredients
½ cup sour cream (4 ounces/113 grams)
½ cup heavy cream (4 ounces)
⅛ teaspoon vanilla extract
⅛ teaspoon table salt
2 teaspoons sugar
Ingredients
½ cup sour cream (4 ounces/113 grams)
½ cup heavy cream (4 ounces)
⅛ teaspoon vanilla extract
⅛ teaspoon table salt
2 teaspoons sugar
Why This Recipe Works
For a quick crème fraiche recipe, we simply whisked together sour cream and heavy cream in a bowl and let the mixture stand until thickened before sweetening it with sugar and vanilla.
Before You Begin
We especially like this on baked apples.
Instructions
- Whisk sour cream and heavy cream in bowl; set aside at room temperature until thickened to the consistency of yogurt, about 1 1/2 hours. Just before serving, stir in vanilla, salt, and sugar.
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