I am trying to make a thickened heavy cream that would be the same texture as "Creme Fraiche", but have not yet come to a desirable solution. As you guys know Creme Fraiche has a tangy taste similar to Sour Cream which is not what I am looking for. Please advise how I can make thickened heavy cream (not whipped cream) either with any available cultures in the market or individual experiences. Thanks everyone.

  • 1
    There are simple ways to make Creme fraiche at home (just google it)
    – Max
    Jan 16, 2017 at 23:17
  • 3
    @Max he does not want the flavor of Creme fraiche
    – Caleb
    Jan 16, 2017 at 23:44
  • your right about that ( i thought it was only the sour cream taste0
    – Max
    Jan 17, 2017 at 13:49
  • If you live in Europe, you can try looking for "double cream" which might suit your needs. If not, @Max's answer suggesting Mascarpone would absolutely get you the results you're looking for.
    – ChefAndy
    Aug 9, 2017 at 16:33
  • @SomeInterwebDev double cream is equivalent to US 'heavy cream'
    – canardgras
    Aug 10, 2017 at 9:36

3 Answers 3


There are several ways to thicken without turning it into whipped cream or imparting other flavors:

  • Boil until reduced to desired thickness (whisk constantly, do not burn which will cause the flavor to change)
  • Add and incorporate gelatin
  • Add and incorporate corn starch or flour

Your desired thickness will dictate how long you boil or how much you incorporate.

  • Thanks Caleb. I will try to use the gelatin first and see the result.
    – Babak
    Jan 18, 2017 at 18:35
  • 1
    Boiling or heating milk or cream will change the flavour, even if it doesn't burn at all. For that reason I would go with the gelatin option
    – canardgras
    Aug 10, 2017 at 9:38

I was thinking about that yesterday.

You could mix the cream with a little bit of Mascarpone or any other "Fresh" cheese (like Faisselle)

  • Absolutely this. Good call.
    – ChefAndy
    Aug 9, 2017 at 16:31

You could try making clotted cream. There are a couple of different techniques.

Alton Brown uses a coffee filter to remove some of the water from the cream in his recipe. I haven't tried it, but I think it would preserve the flavor of the cream better than recipes that involve cooking.

A more traditional approach is to bake milk or cream until it thickens. See examples here and here.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.