Crème Fraîche Lavendar Saturday

I know, I know….why is she using Crème Fraîche again!! Because, when you make homemade Crème Fraîche you have plenty left over and you want to use it before it goes bad. To make your own homemade Crème Fraîche you want 2 cups heavy cream and 3 Tbsp buttermilk, put in a large jar or dish with lid, leave slightly open and keep in a warm place for 12-24 hours. The bacteria in the buttermilk keeps the heavy cream from going bad. Once it thickens, place in refrigerator and it will continue to thicken. You want a sour cream type consistency. Then….enjoy any way you want!

Today’s Cupcake is a Crème Fraîche Cupcake with a Lavender Glaze….don’t worry….it’s not at all like eating a bar of soap! Promise!!

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I’m hoping your loving the picture! It tastes devise….not too sweet because of the Crème Fraîche.

Let me know how your Crème Fraîche turns out and how you used it! I’d love to see it!

Don’t forget to enjoy your Saturday and check out Cupcakes Confidential’s website and place an order, special orders accepted, or a donation to help out our veterans this Christmas!

See you back here Monday, have a wonderful, blessed Sunday!

Sending a 😉 and a 😊!

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