Crème Fraîche
A thick, mildly sour French dairy product made by lightly culturing cream. Its high fat content lets it be used in hot sauces without curdling.
What Is Crème Fraîche?
Crème fraîche (French crème fraîche) is a thick dairy product made by adding cultures to fresh cream and lightly fermenting it. This fermentation gives it body and a mildly tangy taste.
Its most distinctive feature is its high fat content; this lets it add a smooth consistency to hot sauces and dishes without curdling. Although it is similar to sour cream, it is higher in fat and less sour.
Crème Fraîche Nutrition Facts
Like other high-fat cream products, crème fraîche provides approximately 340 kcal per 100 g and is high in fat; it is low in protein and calcium. These values are approximate and based on a similar product profile.
How Should Crème Fraîche Be Consumed?
Because it is high in fat, crème fraîche is used in small amounts to add flavor and body; portion size should be considered.
This is general information; crème fraîche is a food, not a substitute for medical treatment.
How to Choose Crème Fraîche
Good crème fraîche is thick and smooth, with a mildly tangy aroma. Products that have separated, turned sour and bitter, or released liquid have lost their freshness.
- It should be thick and smooth.
- It should smell fresh and mildly tangy.
- Separation and bitterness are signs that it is stale.
How to Store Crème Fraîche
Crème fraîche keeps for 1–2 weeks in its covered container in the refrigerator; use a clean spoon and maintain the cold chain. Freezing is not recommended because it can alter the texture.
How to Use Crème Fraîche in the Kitchen
Crème fraîche is used to add body to hot sauces, soups, and baked dishes without curdling; it is also served cold with fruit, desserts, and blini. A spoonful adds a rich texture to dishes.
Can You Make Crème Fraîche at Home?
Yes. Add a small amount of cultured dairy to fresh cream and leave it at room temperature until it thickens, then let it rest in the refrigerator.
Frequently Asked Questions
What is the difference between crème fraîche and sour cream?
Crème fraîche is higher in fat and less sour, so it can be used in hot sauces without curdling; sour cream is more likely to curdle when heated.
Can you whip crème fraîche?
Because it is high in fat, it can be whipped lightly to thicken it; it can also be served this way with desserts and fruit.
What can you use instead of crème fraîche?
If it is unavailable, you can use full-fat sour cream or a mixture of strained yogurt and cream; the flavor and consistency will differ somewhat.