Many recipes call for sour cream, which adds a tangy, creamy richness to your baked treat. One little tidbit I have learned is that there is a much better substitute for sour cream, and that is creme fraiche.
Creme fraiche literally means “fresh cream” in french. It is thick and soft with a smooth and velvety texture. It’s incredibly luxurious, has an amazing flavor, and adds a much greater dimension to your food. It can be used dolloped on fruit, cooked in cakes and other baked goods, dropped into soups or chili, on pizza, in pasta, or straight off the spoon! Any place you could use whipped cream or sour cream, you can use creme fraiche.
Creme fraiche is hard to find in the United States, but, luckily, it’s easy to make! Mix together one cup of heavy cream and one tablespoon of buttermilk, cover, and leave out at room temperature for 12-24 hours or until it thickens. Once it has thickened, store in the refrigerator for up to a week.