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Thick Cream

  • Yield: Makes about 1 1/4 cups
Thick Cream

Source: Martha Stewart Living Television


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


  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. 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.

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.

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