No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Thick Cream

  • yield: Makes about 1 1/4 cups




  • 1 1/2 cups whipping cream
  • 3 teaspoons active culture, such as buttermilk, creme fraiche, sour cream, or plain yogurt


  1. Step 1

    Pour the whipping cream into a small saucepan, and set over low heat. Stir until the chill is off; do not heat above 100 degrees (lukewarm). Remove pan from the heat, and stir in the buttermilk. Pour the liquid into a clean glass jar.

  2. Step 2

    Place the lid on the jar, without tightening it, and place the jar in a warm (80 degrees to 90 degrees) spot. Let the cream develop until it is noticeably thicker, 12 to 24 hours. Stir gently, and refrigerate at least 4 hours to overnight, chilling and thickening thoroughly. Cover, and refrigerate up to 10 days.

Martha Stewart Living Television

Related Topics



Reviews (1)

  • Gordon M 15 Dec, 2013

    Not a review, but a discovery. I use coffee creamer to hot cereal and one day I added coconut milk at about a 50:50 mix. The combination thickened immediately, was homogeneous and stable - and it tasted good.