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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.

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    There are simple ways to make Creme fraiche at home (just google it) – Max Jan 16 '17 at 23:17
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    @Max he does not want the flavor of Creme fraiche – Caleb Jan 16 '17 at 23:44
  • your right about that ( i thought it was only the sour cream taste0 – Max Jan 17 '17 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 '17 at 16:33
  • @SomeInterwebDev double cream is equivalent to US 'heavy cream' – canardgras Aug 10 '17 at 9:36
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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 '17 at 18:35
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    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 '17 at 9:38
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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 '17 at 16:31
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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.

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