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.

Homemade Creme Fraiche

Use creme fraiche as a substitute for sour cream or as a sophisticated alternative to whipped cream.

Homemade Creme Fraiche


  • 1 1/2 cups heavy cream
  • 1/2 cup low-fat buttermilk, (1 percent to 2 percent)


  1. Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

Reviews (1)

  • Genevieve_US 9 Nov, 2008

    I have made this so many times - it delicious and now I keep it on hand. Once you taste it, you will never use anything else. Do yourself a favor and check out the recipes that have creme fraiche in it. I made the back and zucchini quiche and the creme fraiche (besides using the maple cured back and fresh everything) made the difference in making the quiche excellent!!!

Related Topics