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Creme Fraiche? Help

edited November -1 in EggHead Forum
I know this isn't necessarily BGE related, however can someone please tell me what Creme Fraiche is? Can you substitute heavy whipping cream or sour cream for this. Your comments are appreciated.

Comments

  • Jack Butler,
    Color me Curious.
    I am always on the look out for new and strange ingredients.
    Here are two things that I found quickly.[p]A sweet fresh cultured cream.[p]Rachel's Organic Crème Fraîche is deliciously creamy and distinctive. As well as being a popular alternative topping for fresh fruits and puddings, it is increasingly used in savoury dishes. Containing less fat than cream, a little goes a long way! Stirred in at the last minute, crème fraîche enhances the flavour, texture and presentation of soups, casseroles and sauces.[p]Having no idea of the flavor or consistency, I guess that I would either use heavy cream or puree some cottage cheese. What is the recipe that calls for this?[p]I do not know if this helps, but I would love to know more!
    RhumAndJerk[p]

  • J AppledogJ Appledog Posts: 1,046
    Jack Butler,
    Crème Fraîche can be made by adding 2 tablespoons of buttermilk to 1 cup of heavy (whipping) cream. Let stand covered for at least 6 hours or overnight at room temp. Then refrigerate. The taste is more delicate than sour cream and lovely with fruit. JCA

  • GretlGretl Posts: 670
    J Appledog,
    I have cheated by folding in about a tablespoon of fresh lemon juice to a cup or so of lightly whipped cream when I don't have time to let it age the way you described. It's ready to use it right away. I make small fresh corn pancakes topped with a slice of smoked salmon, topped with a dollop of creme fraiche and garnished with some finely chopped red onion, capers, and sprigs of dill as an hors d'oeuvre. And no, you can't eat just one!
    Cheers,
    Gretl

  • Jack,[p]If you have a more "upscale" supermarket or whole foods, you might ask, some of them carry Creme Fraiche or an equal. I've tasted some mighty yummy cake frostings made with that, and it's lighter than cream cheese frostings but heavier than whipped cream frostings. Kind of a "tweeny".[p]Chefs on Food Network are always whipping something up with Creme Fraiche in it.[p]Jeff

  • J Appledog,
    Do you pour it on like a cream or do you whip it like a whipping cream?
    RhumAndJerk[p]

  • BlueSmokeBlueSmoke Posts: 1,678
    RhumAndJerk,
    It's thick enough that you have to spoon it on. (I make mine by adding 2 tablespoons of dried buttermilk to a pint of heavy cream - culture like you would home-made yogurt.)

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