We've all been there. You're browsing your favorite cooking magazine and stumble across a recipe that calls for something you've never even heard of—in this case, crème fraîche. So, what is crème fraîche and—if you don't have it—what is a good substitute for crème fraîche? Can you make it at home? How long can you store it? Don't worry—we've compiled all the answers for you down below. Read on to learn more about this European dairy staple.
5 Sour Cream Substitutes for Baking or Cooking with the Same Tang
What Is Crème Fraîche?
Crème fraîche is essentially the European equivalent of sour cream. It’s used widely throughout Europe but less commonly in the United States and Canada. Crème fraîche is a dairy product much like sour cream but it has a higher fat content. This makes it great for cooking because it's less likely to curdle!
Crème Fraîche vs. Sour Cream
Crème fraîche and sour cream have a lot in common, but crème fraîche tends to taste less tangy. This is because crème fraîche is less acidic and higher in fat—attributes which make it more versatile than sour cream in many dishes. Crème fraîche also tends to be creamier and richer than sour cream, with a texture comparable to softened cream cheese.
If a recipe calls for it, you can easily make crème fraîche at home. All you need is heavy cream and cultured buttermilk. Add 1 tablespoon of cultured buttermilk (do not use lemon juice and milk) to 1 cup of heavy cream on the stovetop. Gently mix it until warm, then transfer it to a glass bowl. Cover the bowl with a clean cloth and let it stand for 24 hours at room temperature. Then give it a stir and refrigerate until chilled. Your crème fraîche is now ready to use!
Substitutes for Crème Fraîche
You can find crème fraîche in European specialty grocery stores as well as the dairy or cheese aisle of gourmet food stores. If you can’t find it and don’t want to make your own at home, don’t worry. You can substitute sour cream for crème fraîche—just know your finished dish will have more tang. You can also substitute Mexican crema (crema Mexicana) if you have that on hand.
If your recipe involves boiling, avoid substituting sour cream for crème fraîche. The sour cream will curdle because of its lower fat content.
How to Use Crème Fraîche
Much like sour cream, crème fraîche is used in cooking or as a topping or garnish (such as on soups or a baked potato). In Europe, it's also used to top fruit or fruity baked goods, like cakes, tarts, and scones. With some desserts, it may be whipped with sugar, honey, or vanilla to give it a sweeter taste. It can also be used as a substitute for mayonnaise in a salad for a fresh, rich flavor.
Crème fraîche works just as well with sweet dishes as it does with savory dishes. You can blend it with herbs and citrus as a meat topping. You can also pair it with eggs and use it as a topping on an omelet with veggies for a fancy breakfast or brunch. We love blending it into pancake batter for light, fluffy cakes or as a topping for our Blueberry Ice Cream Pie.
Cider-Poached Pears in the Slow Cooker or Pressure Cooker
Homemade crème fraîche can be kept in the refrigerator for up to 2 weeks in an air-tight container. Store-bought will keep well as long as it’s refrigerated. Pay attention to the use-by date and ensure you finish your crème fraîche by then. Once opened, it will keep in the fridge for up to 3 days. Despite its similarities to sour cream, crème fraîche does not keep well in the freezer, so plan to use it before it goes bad!
Can You Freeze Sour Cream?
Frequently Asked Questions
What is the difference between crème fraîche and crema?
Crème fraîche and crema are both less tangy than sour cream, but crema (also known as Mexican crema) has a thinner consistency than both sour cream and crème fraîche. Crema also has a slightly sweeter flavor and works well to balance smokey, spicy flavors.
Can I substitute Greek yogurt for crème fraîche?
In a pinch, yes. You can substitute full-fat Greek yogurt 1:1 for crème fraîche in most savory and sweet recipes. That said, the fat content in Greek yogurt is much lower than in crème fraîche, so the texture and overall flavor of your dish may be different. Low-fat Greek yogurt is not recommended as an equal substitute unless it is only being used as a garnish.
Why did my homemade crème fraîche turn out runny?
First, double-check that you used heavy cream (as opposed to whipping cream, half-and-half, or regular milk) and cultured full or low-fat buttermilk (as opposed to a buttermilk substitute). If you used the right ingredients, your crème fraîche may just need more time. The process can take as long as 24 to 48 hours depending on the temperature of your home.
Sour cream (which has less fat) is the best and easiest substitute, but it's not as rich or tangy as crème fraîche. Full-fat plain Greek yogurt is another substitute, but it doesn't have the same smooth texture or mild flavor.
Sour cream may contain thickening agents like gelatin or polysaccharides to create a smooth texture, while creme fraiche's fermentation process naturally produces a thicker texture than sour cream. Plus, sour cream has a tangier taste than creme fraiche, which has a rich and creamy taste.
What Is Creme Fraiche Used For? Because of its high fat content, creme fraiche does not curdle when boiled, which makes it ideal to use as a thickener in sauces and soups. Creme is also used as a finishing touch for sauces and soups, or spooned over fruit or warm desserts such as cobblers.
In a way, creme fraiche is just soured heavy cream, but soured in a very precise way that can be controlled by whomever is making it. That would be you, we hope, because it's easier to make at home than yogurt, ice cream or even a simple salad dressing.
Sour cream is the most common substitute for crème fraîche, since both have a slightly sour taste and are cultured. You can substitute an equal amount of sour cream for crème fraîche in just about any type of recipe.
Though crème fraiche is a staple in Europe, it's not so common in the United States. You can find it in some grocery stores and specialty shops, but many American home cooks choose to make their own (more on that later) or use sour cream as an easy-to-find substitute.
How Do Mascarpone and Crème Fraîche Differ? Mascarpone and crème fraîche, a French cultured cream, share a rich, creamy consistency. However, crème fraîche is more acidic and has a 30-percent fat content (compared to 50 to 85 percent fat content in mascarpone), which results in a lighter, thinner cream.
Another creme fraiche substitute in a pinch? Greek yogurt! However, keep in mind that Greek yogurt is not nearly as rich and creamy, and the flavor is much tangier than creme fraiche. This substitution can work in baking recipes, but it will change the texture because there is less fat.
Crème fraîche is incredibly simple to make at home: You simply combine cream with a small amount of buttermilk and allow it to rest in a covered container at room temperature for about 12 hours. Within the day, the cream will have transformed into a thicker, tangier, and more spoonable version of itself.
Typically, crème fraîche will keep for up to eight weeks if refrigerated. If separation occurs, gently stir the liquid back into the crème fraîche. If any mold forms on the surface of the crème fraîche, discard it immediately.
It's also important to keep in mind that sour cream has a tangy taste to it, thanks to the bacteria that ferment it. If you don't want this flavor to be too prominent in your coffee, crème fraîche can be a good alternative, thanks to its lighter and more neutral flavor.
Terminology. A literal translation of crème fraîche is "fresh cream." However, in French-speaking countries, crème fraîche may refer to either: (A) the thick fermented product, crème fraîche épaisse or fermentée, or (B) a liquid cream, crème fraîche liquide or fleurette.
The flavor of crème fraîche is slightly less tangy than sour cream but the texture tends to be thicker, and the taste overall is richer because it gets about 90% of its calories from fat. Unsurprisingly, crème fraîche is French for "fresh cream." Crème fraîche is phonetically pronounced "krem fresh" in English.
What is crème fraîche? A classic French ingredient (the literal translation is 'fresh cream') made from dairy cream that's been soured using bacteria in the form of a starter culture, to slightly thicken and acidify it. Crème fraîche is usually made with cream that has at least a 30% fat content.
Fresh cream is a dairy product made from skimmed milk. Milk is processed and sterilized at a high temperature before being packed, whereas whipped cream is either liquid heavy cream whipped with a whisk or mixer until light and fluffy and keeps its shape, or a hard colloid formed by the expansion of dissolved gas.
You can think of crème frâiche as a French equivalent of sour cream. But because crème fraiche is not quite as sour as sour cream, and is creamier and richer, thanks to a higher fat content, it can work as a substitute for ricotta in dishes where the main thing you are going for is a luscious, creamy consistency.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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