What is creme fraiche (2024)

FAQs

What is the US equivalent of crème fraîche? ›

Sour cream is the most common substitute for crème fraîche, since both have a slightly sour taste and are cultured. You can substitute an equal amount of sour cream for crème fraîche in just about any type of recipe.

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.

Sour cream may contain thickening agents like gelatin or polysaccharides to create a smooth texture, while creme fraiche's fermentation process naturally produces a thicker texture than sour cream. Plus, sour cream has a tangier taste than creme fraiche, which has a rich and creamy taste.

What Is Creme Fraiche Used For? Because of its high fat content, creme fraiche does not curdle when boiled, which makes it ideal to use as a thickener in sauces and soups. Creme is also used as a finishing touch for sauces and soups, or spooned over fruit or warm desserts such as cobblers.

How Do Mascarpone and Crème Fraîche Differ? Mascarpone and crème fraîche, a French cultured cream, share a rich, creamy consistency. However, crème fraîche is more acidic and has a 30-percent fat content (compared to 50 to 85 percent fat content in mascarpone), which results in a lighter, thinner cream.

Buy your favorite Creme Fraiche online with Instacart. Order Creme Fraiche from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours.

Trader Joe's Crème Fraîche Review, $3.99 - Trader Joe's List.

Ricotta Cheese

All right, ricotta presents a tangy-sweet dance that nicely graces your baked treats instead of crème fraîche. Of course, other options on my list might come in handy in recipes where the crème fraîche tang is the MVP. Otherwise, this Italian cheese works just fine as a 1:1 substitute.

A literal translation of crème fraîche is "fresh cream." However, in French-speaking countries, crème fraîche may refer to either: (A) the thick fermented product, crème fraîche épaisse or fermentée, or (B) a liquid cream, crème fraîche liquide or fleurette.

Substitute on a 1:1 ratio. Full-fat Greek yogurt: Though it isn't nearly as rich as crème fraiche, you can use full-fat Greek yogurt as an alternative in a pinch. Substitute on a 1:1 ratio.

How do I substitute cream for crème fraîche? ›

Add heavy whipping cream to soups and sauces in place of creme fraiche for thickening and a creamy texture. Cream has a high fat content and won't curdle, so use it as you would creme fraiche in soups and sauces. You can also whip your cream to use as a substitute for creme fraiche.

Crème fraîche is incredibly simple to make at home: You simply combine cream with a small amount of buttermilk and allow it to rest in a covered container at room temperature for about 12 hours. Within the day, the cream will have transformed into a thicker, tangier, and more spoonable version of itself.

Crème fraîche is often dolloped onto baked potatoes, stirred into pasta or sauces, or eaten with puddings and fruit.

Typically, crème fraîche will keep for up to eight weeks if refrigerated. If separation occurs, gently stir the liquid back into the crème fraîche. If any mold forms on the surface of the crème fraîche, discard it immediately.

It's also important to keep in mind that sour cream has a tangy taste to it, thanks to the bacteria that ferment it. If you don't want this flavor to be too prominent in your coffee, crème fraîche can be a good alternative, thanks to its lighter and more neutral flavor.

Terminology. A literal translation of crème fraîche is "fresh cream." However, in French-speaking countries, crème fraîche may refer to either: (A) the thick fermented product, crème fraîche épaisse or fermentée, or (B) a liquid cream, crème fraîche liquide or fleurette.

Crème fraîche is harder to find and more expensive than sour cream. So it's natural to wonder if you can just sub in sour cream when a recipe calls for it.

Creme fraiche is made entirely from heavy cream, which is 36 to 40% butterfat. Sour cream is made in a similar process, but it is only 20% cream. The extra cream in creme fraiche imbues it with the magical properties of more butterfat.