Creme fraiche, pronounced “crem fresh,” meaning “fresh cream,” is a soured cream containing 30-45% butter fat. To provide you with a comparison, heavy whipping cream contains at least 36% butterfat. It is predominently used in France, but is finally manufactured in the United States (U.S.). It is found in specialty stores, however, it is still very difficult to find in the U.S. I have seen a few recipes online for a creme fraiche substitute, but you have to wait overnight or several hours for it to sour using buttermilk or yogurt, but I do not feel good about leaving dairy out overnight.
I needed a creme fraiche substitute when I made my Gluten Free Red Velvet Pancakes (which turned out amazing, by the way) and used a mixture of heavy whipping cream and apple cider vinegar. Since then, I have been experimenting and even tried the buttermilk and heavy whipping cream idea. I finally found the perfect combination of ingredients and amounts, and it doesn’t have to be left out overnight. You can use it immediately. Tomorrow I’ll be posting my new Gluten Free Caramel Cheesecake recipe which calls for this creme fraiche substitute recipe.