Crème Fraîche
Crème fraîche is a thick, cultured cream, similar to sour cream but higher in fat and milder, less tangy in flavor. Its higher fat content also means it doesn't curdle when boiled or simmered, unlike sour cream, which makes it useful in hot sauces.
Buying tips
Check the expiration date and look for a thick, spoonable texture through the container lid, it shouldn't look separated or watery.
Substitutes
Sour cream — 1:1
Tangier and lower-fat; fine cold or as a finishing swirl, but can split if boiled.
Mascarpone thinned with a little cream — 1:1
Milder and richer, closer to crème fraîche's fat content.
Storage
Refrigerate and use within the printed date, generally 1-2 weeks once opened. It doesn't freeze well, the texture separates and turns grainy once thawed.
How to use
Stirred into pan sauces and soups (it won't curdle from heat the way sour cream can), dolloped over desserts or savory crepes, or whipped lightly to top fruit, it whips to soft peaks with less added sugar needed than heavy cream.
What it pairs with
Good with both sweet and savory: dolloped over fruit or a warm dessert, or stirred into pan sauces and soups where sour cream would curdle.
Nutrition
Higher in fat than sour cream, typically 28-45% fat depending on the brand, so it's more calorie-dense, roughly 50-55 calories per tablespoon.
FAQ
Can I make crème fraîche at home?
Yes, stir 1 tablespoon of buttermilk into 1 cup of heavy cream, cover loosely, and let sit at room temperature for 12-24 hours until thickened, then refrigerate.
Why doesn't crème fraîche curdle when heated, unlike sour cream?
Its higher fat content stabilizes the proteins against the heat that would otherwise cause them to seize and curdle, which is exactly why it's preferred for finishing hot sauces and soups.
Have crème fraîche on hand? Find recipes with our Recipe Generator →
