Crème Fraîche Topping

By norsegal8

This recipe produces a crème fraîche reminiscent of the enchanting varieties found in France. I prefer it to any of the available commercial products. The proportion of 1 tablespoon buttermilk to 1 cup heavy cream results in a fresh, creamy taste with a gentle tang. I could eat it by the spoonful.
Sweetened with 1 tablespoon sugar and lightly beaten, it's a delightful topping for cheesecake, especially crowned with fresh peach or banana slices.

Ingredients

• 1 cup heavy cream
• 1 tablespoon buttermilk
• 1 tablespoon sugar

Details

Servings 1

Preparation

Step 1

1. Combine the cream and buttermilk in a jar with a tight-fitting lid and place the jar in a warm spot such as the top of a refrigerator or near the stove. Allow to sit undisturbed for 12 to 14 hours, or until thickened but still pourable. (Ultrapasteurized cream may take as long as 36 hours.)

NOTE
Crème Fraîche is wonderful for finishing sauces not only because of its delicious flavor, but also because it does not curdle like sour cream.

Store for up to 3 weeks refrigerated. Crème Fraîche will continue to thicken on chilling. When ready to use, add the sugar and whisk lightly until soft mounds form when dropped from the spoon.