Creme Fraiche Recipe

Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at room temperature for 6 to 8 hours. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

In a large metal bowl, whip refrigerated cream, sugar, and vanilla with a balloon whisk until it achieves the consistency of whipped cream. Serve fresh berries on top.