The Saucy Southerner Makes Crème Fraiche

I’ve decided to relaunch my food blog using a new name, The Saucy Southerner. I wanted a name that reflected me. My attitude, my roots, my quirkiness. I learned a lot with the old blog and there are posts there I will migrate, but I needed a fresh start; a new look and focus.

So, welcome to The Saucy Southerner…where I will continue to show my quirky side, while sharing my love of all things food.

While crème fraiche is more a condiment than a sauce, it’s still fitting; the way I figure it, what better way to start fresh than to sour some cream!

Crème fraiche is similar to American sour cream but less sour tasting. It’s a wonderful addition to sauces and a great substitute in recipes that call for cream, sour cream, yogurt or mayonnaise. Also, sweetened, it’s a delightful topping for fruits or desserts.

You can find crème fraiche in many grocery stores and markets in the US now, but it’s pricey. I say, skip the expensive grocery store version as it is easily made at home with two ingredients.

Glass container, buttermilk, heavy whipping cream...

Combine 1 cup whipping cream and 1 tablespoons buttermilk in a glass container. Cover and allow to stand at room temperature for 8 - 24 hours or until thick.

In my next post, I’ll show you how I used this crème fraiche in a deviled egg recipe.

I’ve got a lot of work to do here, so you’ll see changes over the next few days, but I’m really excited. Really! Excited!

*cartwheels* *happy dances*


Crème Fraiche
Prep time
Cook time
Total time
Crème Fraiche is similar to American sour cream, but it’s not as sour. It is the perfect accompaniment to fruits and berries, a great addition to sauces that call for cream or sour cream, and sweetened a bit it’s a great addition to the tops of cakes and pies.
Recipe type: Condiment, Sauce
  • 1 cup heavy whipping cream
  • 1 Tbs butter milk
  1. Combine 1 cup whipping cream and 1 tablespoons buttermilk in a glass container.
  2. Cover and let stand at room temperature from 8 to 24 hours, or until very thick.
  3. Stir well before covering and refrigerate up to 10 days.

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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17 Responses to The Saucy Southerner Makes Crème Fraiche

  1. Sarah Myers says:

    YAYAYAY!!!!! So glad to have you back up and sharing recipes again. The picture way!! You know me ~ Love the show and tell episodes! <3 🙂 Congratulations!!

  2. Rebecca says:

    Oh yeah! Glad to see you up and at ’em, Paula! That Creme Fraiche looks fab, so how ’bout you make your own buttermilk now, eh?

    • P~ says:

      Thanks, Rebecca. I’ve made my own buttermilk in a pinch…with lemon juice or vinegar and milk…is it the same process as store bought? *looks stupid* P~

  3. 00Sebb says:

    I like good food, so I’m watching what you’re doing here. 🙂

  4. Melissa says:

    You people. Eventually, you’ll get me to make everything myself instead of buying it at the store. Hmph.


    • P~ says:

      Ha! I’m not telling Rebecca I have land to add a pig sty, or she’ll have me making my own country hams. And this is hilarious, because I know someone who cures meats for a very swishy Inn near here and I’ve toyed with the idea of learning how.

      Thanks…back for good now! P~

  5. marcie says:

    HEY I know her!!!!

    U just happened to have enough of both heavy cream and buttermilk left over from making dinner today…so…. there is now a jar on my counter with a post-it on it so I know when to put it in the refridge!! Thanks Girlie… and it’s nice to be partaking of your wisdom…M

  6. Megan says:

    Hey! Do you have to alter the recipe at all for crazy locales, like, say, the middle of a Florida swamp? Would it spoil more quickly here and therefore should not sit out as long? Or something blah blah about the altitude? Thanks!

    • P~ says:

      Megan…as long as the “room temperature” is 68 to 84 degrees you should be fine. Our house is 74 degrees now and it was perfect at 17 hours. P~

  7. Vita Marie says:

    So happy your posting recipes again….looking forward to seeing the deviled egg recipe. My hens having me collecting eggs recipes, next time I am by your shop I will drop off some.

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