Crème Fraîche
A rich, cultured French cream (30-40% fat) that does not curdle when heated, perfect for sauces and pastry fillings.
1 Cup Crème Fraîche = 230g • Fat content: 30-40% milk fat
Crème fraîche is a traditional French soured cream containing 30% to 40% milk fat. It is made by introducing lactic acid bacteria cultures to heavy cream, which ferment the lactose and thicken the cream, yielding a rich, velvety texture and a subtle, nutty, and tangy flavor. Unlike standard American sour cream, which has a lower fat content (approx. 20%) and often contains added gelatin or starch stabilizers, crème fraîche is pure, high-fat cultured dairy. This high fat concentration is chemically significant: it prevents the proteins from curdling or separating when boiled or whisked into hot sauces, making it an exceptional tool for hot savory and sweet dishes.
In pastry baking, crème fraîche is used to enrich cake batters, scones, tarts, and pastry fillings. It can also be whipped like heavy cream to create a stable, tangy topping for fruit pies and galettes. It can be made at home by mixing heavy cream with a splash of buttermilk and letting it stand at room temperature for 24 hours.
Boiling American sour cream in a hot sauce or reduction. Because of its lower fat and starch content, sour cream will break and curdle instantly under direct heat. Use high-fat crème fraîche instead.
A staple in France and Europe. In the US, it is sold in specialty cheese cases, but can easily be prepared at home using active culture buttermilk.
Excellent for whipping as a tangy pie topping, whisking into pan sauces, enriching scone batters, and layering in fruit tarts.
Replace 1 cup crème fraîche with 1 cup sour cream (only for cold dishes) or 1 cup heavy cream + 1 tablespoon buttermilk.
Refrigerate and use within 10 days. Do not freeze, as the emulsion will separate completely.