Quick answer: crème fraîche is cream thickened and soured slightly with bacterial culture. It is richer and milder than sour cream, can be boiled without curdling, and can be whipped softly. The closest substitute is full-fat sour cream (stirred in off the heat). To make it, culture heavy cream with a little buttermilk.
Crème fraîche vs sour cream vs heavy cream
| Crème fraîche | Sour cream | Heavy cream | |
|---|---|---|---|
| Milkfat | About 30% or more | 18% or more | 36% or more |
| Cultured? | Yes | Yes | No |
| Taste | Rich, mildly tangy | Sharper, more sour | Sweet, neutral |
| In hot sauces | Stable; can simmer | Can curdle; add off the heat | Stable |
| Whips? | Softly | No | Yes, firm |
How to make crème fraîche from heavy cream
- Stir 2 tablespoons of cultured buttermilk into 1 cup (240 ml) of heavy cream in a clean jar.
- Cover loosely and leave at room temperature for 12-24 hours, until thick.
- Stir, cover and refrigerate. It thickens further as it chills and keeps for about a week.
Pasteurized cream cultures more reliably than ultra-pasteurized cream, which may take longer.
Substitutes
- Sour cream (full fat): the closest in flavor. Stir it in at the end, off the heat.
- Mexican crema: thinner and a little saltier.
- Greek yogurt (full fat): tangier and lower in fat; do not boil it.
- Mascarpone with lemon: for desserts, loosen mascarpone with a little cream and a squeeze of lemon.
- Heavy cream: for richness without the tang, in sauces and soups.
How to use it
- Stirred into pan sauces, soups and pasta
- On baked potatoes, tacos and smoked salmon
- With berries, tarts and warm cake
- Whipped softly with a little sugar, alone or folded into how to make whipped cream
See all types of cream, or compare heavy cream vs whipping cream.
Frequently asked questions
What is crème fraîche?
A thick, mildly tangy cultured cream from France with about 30% fat or more. It is richer and less sour than sour cream and does not curdle when simmered.
What is a good substitute for crème fraîche?
Full-fat sour cream is the closest, used off the heat. Mexican crema, full-fat Greek yogurt and mascarpone thinned with a little lemon juice also work.
Is crème fraîche the same as heavy cream?
No. Crème fraîche is heavy cream that has been cultured, so it is thicker and tangy. Heavy cream is fresh and pourable.
Can I make crème fraîche at home?
Yes. Stir 2 tablespoons of cultured buttermilk into 1 cup of heavy cream and leave it at room temperature for 12 to 24 hours until thick, then refrigerate.
