⏱ 35 min
Dips & Appetizers
Roasted Butternut Squash Hummus
Velvety roasted butternut squash hummus with caramelized garlic, tahini, warm spices, and a golden olive oil drizzle.
Every reliable kitchen repertoire needs a dependable crowd-pleaser like this Easy 2-Ingredient Homemade Crème Fraîche. Built around heavy whipping cream, cultured buttermilk containing live active cultures and clean glass mason jar with cheesecloth or breathable lid, this dish comes together smoothly in 12 hours, delivering deep comfort, savory depth, and effortless weeknight satisfaction.
Ingredients
16 servings
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Step-by-Step Instructions
1
Mix Heavy Cream & Buttermilk
In a clean 1-pint glass mason jar, **combine 2 cups heavy whipping cream and 2 tablespoons cultured buttermilk**. Stir well with a clean spoon.
2
Cover with Breathable Cloth
Cover top of jar with cheesecloth or a coffee filter and **secure with a rubber band** to allow fermentation gas to escape.
3
Ferment at Room Temp (12 to 24 Hours)
Let jar stand at warm room temperature (70°F–75°F / 21°C–24°C) out of direct sunlight for **12 to 24 hours** until cream thickens into a spoonable texture.
4
Chill to Set & Enjoy
Stir crème fraîche, seal jar with lid, and **refrigerate for 6 hours to fully set into a thick velvety spread**. Store in fridge for up to 3 weeks!
Chef Amara’s Kitchen Secrets & Pro Tips
- Chef's Secret for High-Heat Cooking: Unlike American sour cream, crème fraîche has a high butterfat content (30–45%) and low protein, meaning it WILL NOT CURDLE when whisked into hot sauces, pan juices, or boiling soups!
- Cream Selection: Avoid Ultra-Pasteurized (UHT) heavy cream if possible; regular pasteurized heavy cream thickens much faster.
- Gourmet Uses: Dollop over fruit crisps, blinis with caviar, smoked salmon, or creamy pasta sauces!
1. Build Deep Flavor from the Fond: When browning ingredients, scrape up the caramelized golden bits (fond) from the pan bottom with a splash of liquid. That concentrated brown crust is where true savory umami lives. 2. Grate Cheese Fresh from the Block: Pre-shredded cheeses are treated with anti-caking starches that impede smooth melting. Freshly shredded cheese dissolves seamlessly into velvety sauces without graininess. 3. Chef's Kitchen Secret: Chef's Secret for High-Heat Cooking: Unlike American sour cream, crème fraîche has a high butterfat content (30–45%) and low protein, meaning it WILL NOT CURDLE when whisked into hot sauces, pan juices, or boiling soups!
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for Easy 2-Ingredient Homemade Crème Fraîche Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.
Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.
Home Cook Community
Kitchen Notes & Discussion
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