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Whipped Crème Fraîche

MAKES ABOUT 3 CUPS A sophisticated alternative to whipped cream, this herb-kissed topping requires nearly effortless prep two days in advance.


  • 1-1/4 cups heavy cream
  • 3 basil leaves, chopped
  • 1 tablespoon buttermilk
  • 2 tablespoons sugar


  1. In a small saucepan, warm the cream over medium heat until it begins to steam. Remove from the heat, add the basil, and steep until the cream has cooled to room temperature. Strain the cream into a bowl and discard the basil. Add the buttermilk and let it sit at room temperature for 48 hours.
  2. Just before serving, in a stand mixer with a whisk attachment or by hand with a whisk, whip the mixture with the sugar until it holds stiff peaks. Use immediately or keep refrigerated.