What Is Crème Fraîche and How Can You Make It Yourself?

Crème fraîche is rich, velvety, and hard to pronounce, but what exactly is this intriguing cream?

Originating from France, crème fraîche is a cultured dairy product popular across Europe. In French, it's pronounced ‘krem fresh’ and literally means ‘fresh cream,’ though that’s not entirely accurate. It's less common in the U.S., leaving many unsure about what it is, how to use it, or how to make it. While you can find crème fraîche in some grocery or specialty stores, it's simple to prepare at home. Here’s everything you need to know to incorporate it into your cooking.

What Is Crème Fraîche?

Crème fraîche is a European-style dairy product made from two key ingredients: heavy cream and buttermilk. This fermented or cultured cream is created by mixing mainly heavy cream with a touch of buttermilk, gently warming the mixture, and allowing it to rest at room temperature for several hours. The beneficial bacteria from the cultures prevent harmful bacteria, so there’s no need to worry about spoilage. The result is a high-fat condiment with a thick, rich texture and a mildly tangy flavor, usually containing at least 30 percent fat.

What Does Crème Fraîche Taste Like?

Crème fraîche has a mild tang and is often likened to sour cream, though it’s creamier and richer with a higher fat content. Its texture is thick and velvety, with some people detecting subtle notes of sweetness and nuttiness.

What Is Crème Fraîche Used In?

Crème fraîche is incredibly versatile and can be used in both savory and sweet dishes. Its rich, creamy texture makes it an excellent topping for potatoes or eggs, and it’s also great for thickening sauces and soups. On the sweeter side, it can be incorporated into desserts, baked goods, or whipped into a luscious topping for fresh fruit.

What’s the Difference Between Crème Fraîche and Sour Cream?

While crème fraîche and sour cream share many similarities, including their creamy texture and use as a condiment, they have distinct differences. Both are fermented and made with heavy cream, so they can sometimes be swapped 1:1 in recipes. Sour cream is easier to find and is often used as a substitute for crème fraîche. However, crème fraîche is made with heavy cream and a bit of buttermilk, whereas sour cream is typically made from a combination of heavy cream, vinegar, and milk.

Sour cream is thinner and less fatty due to the additional liquid ingredients, and the vinegar gives it a more acidic, tangy flavor. Crème fraîche, on the other hand, is thicker, richer, and higher in fat. It has less protein, making it more stable at higher temperatures and less prone to curdling, unlike sour cream, which will curdle when heated. In general, sour cream works best for savory dishes, while crème fraîche is more versatile as a thickening agent.

Crème Fraîche Substitutes

Crème fraîche isn’t always available in American supermarkets, so if you can't find it and don't have time to make your own, there are a few substitutes you can use in a pinch.

Sour cream

Sour cream is often the best replacement for crème fraîche. For savory dishes that call for a spoonful of crème fraîche, you can substitute sour cream at a 1:1 ratio. However, since sour cream tends to curdle, it’s not the best choice for recipes that require cooking over heat, such as soups or sauces.

Mexican crema

Mexican crema works similarly to sour cream, so it can be used as a substitute for crème fraîche in many dishes. It’s slightly thinner and tangier, making it a good option for drizzling over chili or stirring into soups. Unlike sour cream, Mexican crema doesn’t curdle as easily, so it’s a great choice for recipes that involve cooking over heat.

Full-fat Greek yogurt

Greek yogurt, with its tangy flavor, can serve as a good substitute for crème fraîche, especially in sweet recipes. Although full-fat Greek yogurt is lower in fat than crème fraîche, it’s still a great option if you're aiming for a similar sour, tangy taste, though it won't provide the same creamy richness.

How to Cook With Crème Fraîche

Crème fraîche is incredibly versatile and can be used in both sweet and savory dishes, making it suitable for any meal, from breakfast to dessert. Thanks to its ability to withstand high heat without curdling, it can be cooked or chilled in numerous ways. Its high-fat content makes it ideal for thickening creamy soups, sauces, and pastas. Crème fraîche can also be baked into casseroles, stirred into dips, or dolloped onto savory dishes. It pairs well with proteins like salmon, chicken, and is a great topping for eggs, stews, or baked potatoes. Additionally, it’s a classic garnish for caviar. In sweet dishes, its richness makes it a staple in baked goods and chocolate desserts, from breads to cakes, cheesecake, and homemade ice cream. When whipped with sugar, it also makes a delicious topping for pies, scones, and fruits.

Crème Fraîche Recipe

Crème fraîche is a staple in many parts of Europe, but it's not as commonly found in the United States. Although it's available in some stores, it’s so simple to make that you can easily prepare it at home. Here's how to do it. Ingredients:

• 1 cup heavy whipping cream
• 1 tbsp. buttermilk

Instructions:

1. The recipe for crème fraîche is incredibly straightforward. All you need is one cup of heavy whipping cream and one tablespoon of buttermilk (the ratio is 1:16). Mix the two ingredients together in a bowl, or in a saucepan if you plan to heat it.
2. Heating the mixture isn’t necessary, but it can help speed up the culturing process. If you choose to warm it, heat it over low heat. Once it’s comfortably warm to the touch, remove it from the heat.
3. Transfer the mixture to a covered container, like a glass jar or a ceramic bowl with a dishcloth over it.
4. This step requires some patience. Allow the mixture to sit at room temperature for 12 to 24 hours. The longer it sits, the thicker it will become.
5. Once your crème fraîche has thickened to your liking, give it a stir before using it in recipes. If you're not using it immediately, refrigerate it, where it will continue to thicken and stay fresh for up to a week.