Crème Fraîche

Crème fraîche is a French cultured cream with a thick texture, mild tang and relatively high fat content. It is made by fermenting cream with selected lactic-acid bacteria. Its richness and acidity make it useful in both savoury and sweet cooking, and it is generally more resistant to curdling in warm sauces than lower-fat sour cream.

How crème fraîche is made

Cream is inoculated with lactic-acid bacteria and allowed to ferment under controlled conditions. The bacteria produce lactic acid, which thickens the cream and gives it a mild tang. Fat content and texture vary by producer, but many traditional products contain around 30% or more milk fat.

Cooking properties

Crème fraîche can be added to soups, pan sauces, gratins and braises to enrich the texture and provide gentle acidity. Its relatively high fat content helps it remain stable during gentle heating, although prolonged boiling or excessive heat can still affect texture and flavour. It can also be served cold with fruit, pastries, smoked fish or caviar.

Crème fraîche versus sour cream

Sour cream is also cultured, but it is often lower in fat and has a sharper tang. It is more likely to split when boiled or added to highly acidic preparations. Crème fraîche is generally thicker and richer, making it a better choice for warm sauces when a smooth result is required. Product formulations vary, so check the fat percentage and label.

Crème fraîche versus heavy cream

Heavy or whipping cream is not necessarily cultured and usually has a more neutral flavour. Crème fraîche adds both richness and acidity, while plain cream adds richness without the same tang. They are not always interchangeable in recipes.

Kitchen uses

• Finish a fish or poultry pan sauce with a spoonful of crème fraîche.
• Use it in gratins, soups and vegetable preparations.
• Serve it with fresh berries, fruit tarts or pancakes.
• Combine it with herbs and citrus for a dressing or dip.

Example: Stir crème fraîche into a warm pan sauce for fish near the end of cooking, then finish with lemon and fresh herbs.

Chef’s tip: Although crème fraîche is relatively heat-stable, add it toward the end of cooking to preserve its fresh flavour and avoid unnecessary prolonged boiling.

Key distinction: Crème fraîche is cultured cream with a mild tang and relatively high fat content. Sour cream is usually sharper and often lower in fat, while heavy cream is generally not cultured.