Crème Fraîche | The California Dairy Press Room & Resources (2024)

FAQs

How is crème fraîche different than sour cream __________________ and ___________________? ›

The flavor of crème fraîche is slightly less tangy than sour cream but the texture tends to be thicker, and the taste overall is richer because it gets about 90% of its calories from fat.

Crème fraîche is a fragile product. From the moment a pouch or pack is opened, the product is no longer protected. This is why it states on the packaging the product should be consumed quickly, usually within 3 or 4 days after opening, whilst the product retains its flavour and nutritional quality.

Let stand at room temperature for 16 to 24 hours. Once cream has considerably thickened, place in refrigerator to set up completely, about 4 hours. Homemade Crème Fraîche should keep refrigerated in an airtight container for up to 2 weeks.

Crème fraiche and sour cream are alike in a lot of ways and they can be substituted on a 1:1 ratio (if your recipe calls for ½ cup crème fraiche, use ½ cup sour cream).

Tangy full-fat Greek yogurt is a great substitute for crème fraîche in a pinch. Though it isn't as high in fat, it will provide a similar creamy texture and can be subbed at a 1:1 ratio. It works in both sweet and savory recipes.

Créme fraiche

Crème fraiche can be frozen as it is or used as a base in frozen desserts like mousse or parfait. When defrosted, crème fraiche loses its original texture. Use it in soups, sauces and stews that are blended before serving.

Sometimes a mold is supposed to be there, like the white fluffy rind on a Brie. That's normal and even edible (it's a matter of preference). However, if you see mold or fuzz on a fresh cheese, like cottage cheese or cream cheese or creme fraiche, toss it.

Rich in calcium and probiotics, crème fraîche can help to promote gut health, but its high-fat content might not align with everyone's dietary goals. The best way to make informed choices when incorporating crème fraîche into your meals is by understanding what your body wants and needs.

Pour freshly boiled water on top and stir for a few seconds to dissolve the coffee paste into hot water. Add 2 tsp of crème crue (or crème fraîche) on top and stir again, until the cream has incorporated into the hot coffee.

Can you whip crème fraîche? ›

It can also be whipped, and when sweetened with a little sugar and vanilla, it can be used in place of whipped cream. Or you can stir a little into your savoury sauces to thicken and enrich. Place a dollop on your baked potato, on scrambled eggs, or as an accompaniment to fish or poultry.

Creme fraiche is also ideal when cooking because it can be heated without the risk of curdling, so it's perfect for making velvety thick sauces. Dishes that use creme fraiche include cakes, dips, sauces, pasta and finger food.

Crème fraîche is essentially the European equivalent of sour cream. It's used widely throughout Europe but less commonly in the United States and Canada. Crème fraîche is a dairy product much like sour cream but it has a higher fat content.

Coconut cream is an excellent substitute for creme fraiche in recipes that call for a creamy, tangy flavour. It has a slightly sweet taste, but it's not overpowering. Coconut cream is also high in healthy fats, making it a good choice for recipes that require a high-fat content.

Fermented dairy products, such as crème fraîche, are far lower in lactose than most non-fermented dairy products, and often easier to digest for those with a lactose intolerance.

In industrial settings, both crème fraîchee and sour cream are made with pasteurized milk inoculated with specific bacterial cultures, with the main difference being that crème fraîche is fattier and thicker, and sour cream is tangier, lower in fat, and has a more liquid texture.

Crème fraîche is usually made with cream that has at least a 30% fat content. This creates a product that is naturally thicker and creamier in flavour, with a lower level of acidity than sour or soured cream, although not too dissimilar in favour, crème fraîche is a little higher in fat, and so creamier.

Creme fraiche is a rich, tangy dairy spread made from fresh heavy cream that has been soured and thickened by carefully added live cultures. Creme fraiche can be used in both sweet and savory dishes, and can be added before, during or after cooking.

They have different tastes, so will influence the meal in different ways. (If you don't believe me, try having baked potato with cream and chives, versus sour cream and chives..) Cream is just the fat content of milk, but sour cream is cream that has been "soured" through fermentation.