# I made creme fraiche! Now what? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [November 6, 2025, 12:53pm UTC](https://boards.straightdope.com/t/i-made-creme-fraiche-now-what/1024626 "2025-11-06T12:53:22Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![teelabrown](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/teelabrown/32/8412_2.png) [@teelabrown](https://boards.straightdope.com/u/teelabrown)\ **Post date:** [November 6, 2025, 12:53pm UTC](https://boards.straightdope.com/t/i-made-creme-fraiche-now-what/1024626/1 "2025-11-06T12:53:22Z")
I tried making creme fraiche according to the absurdly simple recipe online: stir two tablespoons of cultured buttermilk into a pint of heavy cream, and let the mixture sit out on the counter overnight. It worked! It thickened up into a beautiful rich, creamy substance tasting faintly of buttermilk but mostly of sweet cream. I stirred it up and put it in the fridge. Now what’ll I do? If strawberries were in season, I’d sweeten some up and serve them on the creme, but other than that, I have no ideas. At least not this early in the morning. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [November 6, 2025, 2:16pm UTC](https://boards.straightdope.com/t/i-made-creme-fraiche-now-what/1024626/2 "2025-11-06T14:16:27Z")
Raspberries and blackberries are decent substitutes. Strawberries are not at their best right now, but they’re in the stores at least around here. ---
**Author:** ![DPRK](https://avatars.discourse-cdn.com/v4/letter/d/4491bb/32.png) [@DPRK](https://boards.straightdope.com/u/DPRK)\ **Post date:** [November 6, 2025, 2:19pm UTC](https://boards.straightdope.com/t/i-made-creme-fraiche-now-what/1024626/3 "2025-11-06T14:19:35Z")
Creamy pasta sauce? > **[Vous avez cherché crème fraiche - Saucer.fr](https://www.saucer.fr/?s=cr%C3%A8me%2Bfraiche&post_type=recipe)** ---
**Author:** ![teelabrown](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/teelabrown/32/8412_2.png) [@teelabrown](https://boards.straightdope.com/u/teelabrown)\ **Post date:** [November 6, 2025, 2:40pm UTC](https://boards.straightdope.com/t/i-made-creme-fraiche-now-what/1024626/4 "2025-11-06T14:40:47Z")
> [@DPRK](#): > > Creamy pasta sauce? Yum, good idea. I see a simple recipe in your link for a sauce of creme fraiche, parmesan, and garlic to dress tagliatelle. I have a batch of tagliatelle in the cupboard. That’ll be dinner tonight, I think. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [November 6, 2025, 5:45pm UTC](https://boards.straightdope.com/t/i-made-creme-fraiche-now-what/1024626/5 "2025-11-06T17:45:00Z")
I’ve been on a refried bean kick lately and a dollop of cool creamy dairy is a classic condimental contrast. A can of La Preferita Authentic, it has a touch of lard. About 15 whole cumin seeds, toasted in a dry skillet & pulvo a mano. After the cumin is done and the pan cools a hair, I quickly toast, it burns fast, a fat pinch of guajillo chile powder. Juice of a lime & some more salt. I’ve been reheating covered in the microwave, a few minutes at 50%, stir, repeat. When hot, serve with chilled crema & cilantro. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [November 6, 2025, 10:08pm UTC](https://boards.straightdope.com/t/i-made-creme-fraiche-now-what/1024626/6 "2025-11-06T22:08:44Z")
I’d say put it on homemade poundcake or Madeleines. The slight twang of creme fraiche works especially well for me on slightly oversweet/over-rich baked goods.