What Is Crème Fraîche?
Crème fraîche is a thick, rich cultured cream with a tangy, slightly nutty flavor and a texture similar to sour cream, made by fermenting heavy cream with bacterial cultures.
More detail
Crème fraîche is made by adding a bacterial culture to heavy cream and letting it thicken at room temperature over 12 to 24 hours. The bacteria convert some of the milk sugars into lactic acid, which thickens the cream and gives it its characteristic tang, while the high fat content (usually around 30 to 45 percent) keeps it rich and stable. Unlike sour cream, which is typically lower in fat and more sharply acidic, crème fraîche has a rounder, milder tang and a smoother, denser texture. It also doesn't curdle or break when heated, which makes it far more versatile in cooked sauces.
Where it's used
Crème fraîche originated in France, where it's a staple in both savory and sweet cooking. It's whisked into pan sauces and soups to add richness without the risk of curdling, dolloped over soups like borscht or potato leek, spread on blini with smoked salmon and caviar, folded into scrambled eggs, or spooned over fresh berries and desserts as a tangy counterpoint to sweetness.
Substitutes
A close homemade substitute is heavy cream mixed with a tablespoon of buttermilk per cup, left at room temperature for 12 to 24 hours until thickened. Sour cream can stand in for cold applications like dolloping or spreading, but it's more likely to break if simmered into a hot sauce.
FAQ
Is crème fraîche the same as sour cream?
No. Crème fraîche has a higher fat content, a milder tang, and a smoother texture, and it holds up to heat without curdling, while sour cream is more likely to separate when boiled.
Can crème fraîche be boiled or simmered in a sauce?
Yes. Its high fat content stabilizes it, so it can be simmered into pan sauces and soups without breaking, unlike lower-fat dairy products.
How long does crème fraîche last in the refrigerator?
An unopened container typically keeps for about two to three weeks past purchase; once opened, use it within one to two weeks and always reseal it tightly.
Can crème fraîche be whipped like heavy cream?
It can be whipped, but it thickens faster and holds a denser, less airy structure than whipped heavy cream, so it's often blended with a bit of cream if a lighter texture is wanted.
