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Crème fraîche or chantilly


By Baker's Log (Visit website)






















Crème fraîche is used in a variety of french recipes, so it is important to know how to prepare it. Try to use the least pasturized ingredients you can find.
2 cups heavy cream 3 tbps buttermilk
Warm heavy cream to body temp on low heat. remove from heat and add buttermilk. stir. let sit 24 hours at room temp, then let sit 24 hours in the refrigerator. The cream should keep for about 10 days in the refrigerator! Pretty easy!

Sugar can also be added to the cream for toppings on pastries, or you can use Crème chantilly instead.
1 cup heavy whipping cream1 tablespoon powdered sugar1 teaspoon vanilla extractBeat whipping cream at high speed until foamy. Slowly add sugar, beating until soft peaks form. Fold in the vanilla. Homemade Creme Fraiche on Foodista


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