Tulo

Best Substitutes for Crème Fraîche

Out of crème fraîche? Here are three ranked substitutes, plus how to make your own at home overnight.
Photo by Nano Erdozain on Pexels
← Back to the main ingredient page

  1. #1

    Sour cream — 1:1

    Best for: Cold toppings and dips

    Tangier and lower in fat; can curdle if boiled the way crème fraîche won't.

  2. #2

    Mascarpone thinned with a little cream — 1:1

    Best for: Desserts and rich sauces

    Milder and richer, closer to crème fraîche's fat content than sour cream.

  3. #3

    Homemade version: heavy cream + buttermilk — 1 cup cream + 1 tbsp buttermilk, rested 12-24 hours at room temperature

    Best for: Any use, if you have a day's notice

    The truest substitute, since it's essentially the same product made at home.

For hot sauces and soups where crème fraîche's heat-stability matters, the homemade version or mascarpone hold up better than sour cream, which is more prone to curdling under direct heat.

FAQ

How long does it take to make crème fraîche at home?

About 12-24 hours at room temperature for the cream and buttermilk mixture to thicken and develop its characteristic tang, then it should be refrigerated.

Can I use crème fraîche and sour cream interchangeably?

For cold applications, yes, with a slight flavor and richness difference. For hot sauces, crème fraîche is the safer choice since sour cream is more likely to curdle or separate.

Recipes that work well with these substitutes