Can someone describe what the texture of Creme Fraiche is supposed to be?
I'm making a cake where the filling calls for a cup of Creme Fraiche. It's not available in any stores here so I made my own with whipping cream (35% milk fat) and buttermilk, proportion 3 to 1. It's been in a warm spot since 2:30pm. The recipe I used said it would take twelve hours.
It looks kind of curdled but it's not thick. Is it supposed to be thick? I think I may be confusing Creme Fraiche with Clotted Cream.
Anyways, help with a description of the proper texture, please.