anyone ever made it? any advise?
I pulled up a few recipe's sounds like it takes a bit of time.
I want to make it whipped for waffles.

I just buy it already made in the store, never made it.

Yum...waffles!

MrsMdiver said:

is it whipped or can you make it into whip creme?

Cuddles said:

Not whipped, runny. They tend to put it on desserts here. All runny. Seems weird.

MrsMdiver said:

I think you'll find creme fraiche is British, so it's our way or the motorway.

Michael makes it when he makes his stuffed French Toast wanna die for Holiday breakfast feast




Michael makes all the whipped creams and stuff we use like that from scratch - cuz he just rocks that way

mcmeekle said:

I think you'll find creme fraiche is french. So it's their way or, I don't know, do something else french.

Mach said:

i want whipped creme fresh

i had it with waffles at a breakfast place in St.Louis. it was like butter and whipped creme at the same time.

mcmeekle said:

[Edited 12/3/09 7:42am]

CarrieMpls said:

Eww, probably served with frog's legs or garlic or some kind of fries.

It's their way or the autoroute....

CarrieMpls said:

Their way or don't wash?

Cuddles said:

It's hard to do anything store bought cuz it's just so not close to homemade


SPOILED for sure but it's not like homemade is a hard thing to do

it takes just minutes

MrsMdiver said:

Creme fraiche here is a bit thicker. I always use it intechangably with something called "schmand" or "quark" which has not been salted...so many darned thickened creams in this country..the choices are dizzying

mcmeekle said:

Their way or pee in a hole in the floor at the rest stops?

Ottensen said:

ahhh ze Germans...

RenHoek said:

I'm such a cheater when it comes to cooking, when a recipe calls for creme fraiche or sour cream I will throw a big tub of schmand up in there with the quickness

Ottensen said:

I usually skip the creme, never used it much until moving here. Too fattening. Not worth the extra calories.
I can live without it.

Creme Fresche is pretty simple. Most of the time I made it I would just heat some heavy creme and throw in a bit of buttermilk. Let that ferment at room temp until it thickens and go to town.

If you make it yourself, I don't think I would use it outside the day it was made. You're essentially cultivating your own bacteria farm and eating it.

Mars23 said:

If you want to whip it, any hand or stand mixer should be fine. For waffles, you could sweeten it with a bit of sugar. A high end kitchen store will sell you a bottle that is charged with CO2 to do the whipping for you. The bottle is metal so it is nice to chill it in the fridge before using.

Mars23 said:

You and that book.

Honey said:

That one was off the top of my head. However, if you want to know WHY cream can be whipped I could quote McGee...

MrsMdiver said:

Whenever I'm on the Island I make sure to have fresh Scones with Strawberry Jam and Devonshire Clotted cream...

usually at Harrods, top floor cafe...

Mars23 said:

Closet Chef eh?

RenHoek said:

I'm very out and comfortable. 10 years of training under VERY dominant top chefs.

Mars23 said:

You're so cool...

Where's Genesia??

johnart said:

johnart said:

Ahem.

To make creme fraiche, heat two cups of heavy cream to around 105 degrees, then add a couple tablespoons of buttermilk. Let the mixture stand in a warm place for 12 to 24 hours (you want it to thicken).

Once the culture is complete, refrigerate the creme fraiche. It will keep for a week.

Genesia said:

WORD!

.....