What Is Crème Fraîche—and How Do You Make It At Home?
It sounds fancier than it actually is.
Enrique DÃaz/Getty Images
It’s smooth, thick, and tricky to pronounce—it’s crème fraîche. But what is this mysterious cream, actually? Crème fraîche is a cultured dairy product that originated in France, but is commonly used across Europe. The French phrase is pronounced “krem fresh,” and it directly translates to “fresh cream,” though that’s not entirely accurate. With a slightly sour taste, crème fraîche is often referred to as a cousin of sour cream, though it’s richer and has a higher fat content.
Crème fraîche isn’t as common in the United States, so many people are unsure what it is, what it’s used for, and how to make it at home. You can find crème fraîche in some grocery or specialty stores, but if you have trouble finding it, it’s simple enough to make at home—you’ll just need a little patience. Here’s everything you need to know about crème fraîche so you can use it in your own cooking.
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What Is Crème Fraîche?
Crème fraîche is a European-style dairy product made from two simple ingredients: heavy cream and buttermilk. It’s a type of fermented or cultured cream since it contains naturally occurring ferments or cultures from the buttermilk. These cultures give the cream a slight tang, and also contribute to its thick texture.
Crème fraîche is made by combining mostly heavy cream with a splash of buttermilk, gently heating the mixture, and letting it stand at room temperature for several hours. (The “good” bacteria in the cultures fend off harmful bacteria, so you don’t have to worry about it spoiling at room temperature.) The end result is a high-fat condiment with a thick, rich consistency and slightly sour taste. Crème fraîche usually contains at least 30 percent fat.
Crème fraîche can be used in many ways, and it’s versatile enough for both savory and sweet applications. Its buttery consistency makes it the perfect condiment to dollop onto potatoes or eggs, and it’s also a convenient way to thicken sauces and soups. On the sweet side, it can be baked into desserts and baked goods, or whipped into a sweet topping for fruit.
What’s the Difference Between Crème Fraîche and Sour Cream?
Crème fraîche and sour cream have a lot in common. They’re both fermented, used as a condiment, creamy in consistency, and made from a base of heavy cream. They’re so similar that you can swap them at a 1:1 ratio in certain recipes, and since sour cream is easier to find, it’s usually the best substitute for crème fraîche.
But the two have some important differences. Crème fraîche is made from heavy cream with a splash of buttermilk, while sour cream is typically made from a mixture of heavy cream, vinegar, and milk. Since sour cream is more diluted with liquid ingredients, it has a lower fat content and thinner consistency. The vinegar makes it more acidic, so it’s also noticeably more sour and tangy. Crème fraîche is much thicker and richer, thanks to the higher fat content. With its lower protein content, crème fraîche can be used at higher temperatures where it’s less likely to curdle compared to sour cream, which is sure to curdle when heated.
When choosing between sour cream and crème fraîche, the former is best for savory uses. It’s also best used as a condiment and not as a thickening agent, like crème fraîche, making the latter slightly more versatile.
Related: Heavy Cream, Whipping Cream, or Half-and-Half: Which to Use When
Crème Fraîche Substitutes
Crème fraîche isn’t exactly a staple in American supermarkets, so if you can’t find it on grocery store shelves and don’t have time to DIY, here are several crème fraîche substitutes you can use in a pinch.
Sour cream
In most cases, sour cream is the best substitute for crème fraîche. In savory recipes that call for a dollop of crème fraîche, you can sub sour cream at a 1:1 ratio. Since sour cream is prone to curdling, it’s not ideal for still-cooking recipes, like soup or a sauce.
Mexican crema
Mexican crema can be used like sour cream, so the opportunities to swap out crème fraîche for this condiment will be similar. Like sour cream, Mexican crema is thinner and more sour. It’s a good choice for drizzling on chili or stirring into soup. It doesn’t curdle as easily as sour cream, so opt for Mexican crema in crème fraîche recipes that are still-cooking.
Full-fat Greek yogurt
With its tangy taste, it makes sense that Greek yogurt could be used in lieu of crème fraîche, especially in sweet recipes. Even full-fat Greek yogurts are lower in fat than crème fraîche, so the alternative dairy product won’t yield the same level of creaminess, but it’s a good choice if you’re looking to mimic the sour, tangy taste.
How to Cook With Crème Fraîche
Crème fraîche is a very versatile ingredient. You’ll find it in both sweet and savory recipes, and the uses for it span every meal—from breakfast to dessert. Since it doesn’t curdle easily, crème fraîche can be cooked over high heat or chilled, so there are so many ways to cook with it.
Its high fat content makes crème fraîche a key ingredient to thicken creamy soups, sauces, and pastas. It can also be baked into casseroles, stirred into dips, and dolloped onto savory dishes. Crème fraîche is commonly paired with proteins, like salmon and chicken, or as a topping on eggs, stews, and baked potatoes. And if it’s up your alley, it’s also a classic garnish for caviar.
The richness of crème fraîche makes it a popular ingredient in baked goods and chocolate desserts. Use it in everything from breads to cakes and more. You can even use it in cheesecake and homemade ice cream. When whipped with sugar, it’s also a complementary topping for sweets, such as scones, pie, and fruit.
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Crème Fraîche Recipe
Though crème fraîche is a staple across Europe, it’s not as popular in the United States. It’s sold in some stores, but it’s so simple you can make it yourself. Here’s how.
Ingredients:
1 cup heavy whipping cream
1 tbsp. buttermilk
Instructions:
The ingredients list to make crème fraîche couldn’t be shorter. You just need a cup of heavy whipping cream and tablespoon of buttermilk (1:16 ratio). Mix the two in a bowl or directly in a saucepan if you’ll be heating it.
Heating isn’t required, but it’s recommended as a way to speed along the culturing process. Warm the mixture over low heat, if desired. When it’s warm to the touch, it’s time to remove it from the heat.
Transfer the warm mixture to a covered container, such as a glass jar or ceramic bowl with a dishcloth over it.
This is where your patience comes in. To make crème fraîche, you’ll need to let the mixture stand at room temperature for 12 to 24 hours. The longer it stands, the thicker it will become.
Before enjoying or cooking with your newly made crème fraîche, give it a stir. If you won’t use it right away, pop it in the refrigerator to chill, where it will continue to thicken and can keep for up to a week.
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