Velvety Fraiche Cream Recipe with Lemon & Fresh Herbs

Name: Velvety Fraiche Cream Recipe with Lemon &amp; Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 2 cups (480 ml) heavy cream (minimum 36% fat), room temperature; 1/4 cup (60 g) plain full-fat yogurt with live cultures or 2 tbsp cultured buttermilk; 1 tsp fresh lemon juice; 1/2 tsp flaky salt, or to taste; 1 tbsp finely chopped fresh chives; 1 tbsp finely chopped fresh parsley; Freshly cracked black pepper, to finish (optional)

Learn how to make a silky, tangy fraiche cream recipe at home using just cream and cultured starter. This versatile, fridge-friendly cream brightens sauces, soups, and dollops beautifully on roasted vegetables.

⏱

Prep Time 15 min

🔥

Cook Time 30 min

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Total Time 45 min

👥

Servings 4

⭐

Difficulty Easy

French Vegetarian Vegetarian French

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About This Recipe

Ingredients

Servings:

2 cups (480 ml) heavy cream (minimum 36% fat), room temperature
1/4 cup (60 g) plain full-fat yogurt with live cultures or 2 tbsp cultured buttermilk
1 tsp fresh lemon juice
1/2 tsp flaky salt, or to taste
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh parsley
Freshly cracked black pepper, to finish (optional)

Nutrition Facts

450 Calories 23% daily value

30.00g Protein 60% daily value

40.00g Carbs 13% daily value

15.00g Fat 23% daily value

5.00g Fiber 20% daily value

Instructions

1
Step 1: Combine the base — In a clean glass jar or bowl, whisk together the room-temperature heavy cream and the plain yogurt (or cultured buttermilk) until smooth.
2
Step 2: Add lemon and rest — Stir in the lemon juice and cover the jar loosely with a lid or clean kitchen towel. Leave the mixture at room temperature (about 68–75°F / 20–24°C) for 12–18 hours until it thickens slightly and develops a mild tang.
3
Step 3: Chill to thicken — After culturing, stir in the flaky salt, then refrigerate the mixture for at least 6 hours (preferably overnight). Chilling will thicken the cream to a spoonable consistency.
4
Step 4: Finish with herbs — Before serving, fold in the chopped chives and parsley. Taste and adjust seasoning with more salt or a squeeze of lemon if desired. Add freshly cracked black pepper if you like.
5
Step 5: Serve — Use the fraiche cream recipe as a topping for soups, baked potatoes, roasted vegetables, fish, or stirred into hot sauces for a silky finish.

💡 tips

For the creamiest texture, use full-fat heavy cream and make sure it is at room temperature before mixing with the starter. Keep the culturing environment warm but not hot. If you prefer a thicker crème, strain the chilled fraiche briefly through a fine-mesh sieve or cheesecloth to remove excess whey.

🔄 substitutions

No yogurt or buttermilk? Use 2 tbsp mesophilic starter culture dissolved in 1 tbsp filtered water. For a lighter version, substitute half the cream with whole milk, but expect a thinner result. Replace fresh herbs with 1 tsp dried herbs if needed.

📦 storage

Store in an airtight container in the refrigerator for up to 10 days. Stir before use if separation occurs. Do not freeze — freezing alters texture and can cause separation.