Cultured Whipping Cream (Crème Fraîche)

Crème fraîche is cultured whipping cream

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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.


Units Scale
  • 2 cups of whipping cream (30-35% milkfat)
  • 24 Tbsp mesophilic dairy culture (see section above for options)


  1. Mix the cream and culture in a glass jar.
  2. 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.