Recipe: Creme Friache

Creme Friache: At least 48 hours before, heat 1 cup whipping cream just to lukewarm, mix with 2 T buttermilk, let stand, covered, in a warm place till thick; 24 to 48 hours. Refrigerated, it will be good 2 weeks.
CREME FRAICHE
1 (3 oz.) pkg. cream cheese
1 1/2 c. Cool Whip
1/2 c. sour cream
2/3 c. powdered sugar, sifted
2 tbsp. amaretto
Beat cream cheese until fluffy at medium speed. Add remaining ingredients. Beat until thick. Cover and chill for 8 hours or up to 4 days.
CREME FRAICHE
This thickened soured cream is reminiscent of the French specialty made from raw cream that is allowed to mature naturally, but not to sour. Creme fraiche is great as a substitute for sour cream in cooking because it is less likely to curdle when added to hot mixtures. Or, serve it chilled over sliced fruits for a refreshing dessert. 1/4 c. commercial buttermilk In a small saucepan, heat whipping cream to between 90 and 100 degrees. Pour into small bowl. Stir in the buttermilk. Cover and let stand at room temperature for 18 to 24 hours or until mixture is thickened. Do not stir. Store in covered container in refrigerator up to one week. Makes 2 cups.