I love cultured whipping cream (crème fraîche). It’s so easy, delicious, and probiotic! Best of all, fermented whipping cream is more stable than typical whipping cream. Making it the perfect option for serving with scones, cakes, and pies.
How to use cultured whipping cream (Crème fraîche)
I nearly always have cultured whipping cream in my fridge. My kids love it, and a dollop of crème fraîche makes everything taste deliciously fancy.
Here are a few of my favorite ways to use cultured whipping cream:
Crème fraîche is made with a mesophilic dairy culture. Mesophilic means that the culture will ferment at room temperature. So it is super easy, and doesn’t require heating!
Here’s a list of mesophilic cultures that I recommend for culturing whipping cream, along with the required amounts and culturing time:
- Buttermilk: Use 1/4 cup of cultured buttermilk, and culture for at least 12 hours.
- Milk Kefir: Use 1 Tbsp of kefir grains, and culture for 8-12 hours. Don’t leave your kefir grains in the cream too long or it will separate the fat from the whey, and you’ll end up with butter! Even after 12 hours the fat will have floated to the top, so mix it up after removing the grains.
- Mesophilic Yogurt Culture: Use 2 Tbsp of heirloom yogurt (not typical store-bought yogurt) and culture for 12-24 hours.
- Sour Cream: If you are using a store-bought sour cream, make sure it’s fermented. It should have probiotic cultures listed on the ingredients. Use 1/4 cup of sour cream and culture for at least 12 hours.
- Crème fraîche: Looking for the traditional flavor of crème fraîche? Use a specific crème fraîche starter.
Cultured Whipping Cream (Crème Fraîche)
Cultured whipping cream is an easy and delicious way to get more probiotics into your diet. Fermenting also helps to stabilize whipping cream, making it perfect for serving with scones, crepes, and waffles.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Fermented
- Cuisine: French
- Diet: Vegetarian
- 2 cups of whipping cream (30-35% milkfat)
- 2 – 4 Tbsp mesophilic dairy culture (see section above for options)
- Mix the cream and culture in a glass jar.
- Cap with a finger-tight lid. Leave cream out at room temperature for 8-24 hours. The exact time will depend on the culture you use and how sour you want it to be. Don’t over-culture it as it will curd.
- Culturing whipping cream can result in a thick sour cream consistency (particularly if you use sour cream culture.) The best way to keep the cream thin enough to be whipped up for desserts or stirred into a soup, etc. is to avoid culturing it for more than 12 hours.
- See the section above for details on 5 different mesophilic dairy cultures. They will each bring their own particular flavor to the whipping cream.
Keywords: buttermilk, sour cream, kefir, yogurt, full fat, keto, sugar free, healthy, crème fraîche, breakfast, treats