Creme Fraiche

This is handy stuff to have around. You just have to remember to make it the day before you need it.



1 cup whipping cream
1 cup dairy sour cream
Whisk whipping cream and sour cream together in a bowl.
Cover loosely with plastic wrap and let stand in a room-temperature place overnight.
Cover and refrigerate for at least 4 hours, after which the creme fraiche will be quite thick.
Makes 2 cups source: my old newspaper clipping credits The Silver Palate Cookbook

Inspired by Bonnie Stern, I've invented a low-fat version of this which is almost as delicious.