This post originally appeared in an edition of What’s the Difference?, a weekly newsletter for the curious and confused by New York City writer Brette Warshaw. Eater will be publishing all editions that parse food-related differences, though those hardly scratch the surface of the world’s (and the newsletter’s) curiosities: Sign up to get What’s the Difference? in your inbox or catch up on the full archive.
What’s the difference between...
Sour Cream and Creme Fraiche?
Sour cream, which has a fat content of around 20 percent, is made by mixing cream with a lactic acid culture; the bacteria thickens and sours it. It may also contain stabilizers, like gelatin or rennin, which aid in the thickening. Sour cream is less expensive than creme fraiche, and since it contains less fat and more protein, it will curdle if you simmer or boil it — so it’s best to use cold or room temperature, or to stir into a hot dish once it’s off the heat.
Creme fraiche — clocking in at 30 percent fat — is traditionally made with just unpasteurized cream, which naturally contains the bacteria needed to thicken it. However, in the United States, our cream must be pasteurized — so creme fraiche is made by mixing cream with fermenting agents that contain the necessary bacteria. You can actually make your own creme fraiche at home: mix together heavy cream and buttermilk, and let it hang out at room temperature until it reaches its desired thickness (around 8 to 24 hours). As it sits, the bacteria in the milk converts the sugars (lactose) into lactic acid, which lowers the pH of the mixture and prevents the formation of any unwelcome microbes.
Creme fraiche is thicker, richer (see: fat content), and less tangy than sour cream, and since it won’t curdle if you boil it, it’s great to use in soups and sauces. Or just spoon it into your mouth, unadorned.
• What’s the Difference Between Sour Cream and Creme Fraiche? [wtd]
FAQs
So essentially the major difference as it relates to your cooking is in fat content. Sour cream is about 20 percent fat. Creme fraiche is around 30 percent. Yogurt is only around 10-12 percent fat.
What is the difference between crème fraîche and sour cream? ›
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.
How is crème fraîche different than sour cream __________________ and ___________________? ›
Creme fraiche is thicker, richer (see: fat content), and less tangy than sour cream, and since it won't curdle if you boil it, it's great to use in soups and sauces.
What is crème fraîche called in the USA? ›
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.
Is crème fraîche better than sour cream for scrambled eggs? ›
Crème fraîche
The higher fat content makes it good for cooking because it's less prone to curdling, which is why it's a better add-in than sour cream. Unlike milk or cream, I wouldn't recommend whipping the crème fraîche into the raw eggs before cooking.
Can you swap sour cream for crème fraîche? ›
If you can't find crème fraîche at your local grocery store, sour cream can be used as a 1:1 substitute, and vice versa. Just keep in mind that sour cream is a bit more sour in flavor and less rich than crème fraîche. "Crème fraîche can substitute in any recipe that calls for sour cream," suggests Druart.
What is the point of crème fraîche? ›
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.
Can you eat crème fraîche raw? ›
A versatile ingredient, you can use crème fraîche in both sweet and savoury dishes. You can serve it raw or heated, spoon it over fresh fruits like strawberries or with cooked vegetables, or use it as a garnish for soups. Basically, you can use crème fraîche anywhere you might use sour cream.
Is crème fraîche unhealthy? ›
Rich in calcium and probiotics, crème fraîche can help to promote gut health, but its high-fat content might not align with everyone's dietary goals. The best way to make informed choices when incorporating crème fraîche into your meals is by understanding what your body wants and needs.
Which is better cream or crème fraîche? ›
Crème fraîche is usually made with cream that has at least a 30% fat content. This creates a product that is naturally thicker and creamier in flavour, with a lower level of acidity than sour or soured cream, although not too dissimilar in favour, crème fraîche is a little higher in fat, and so creamier.
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.
What is the English name for crème fraîche? ›
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.
Do Italians use crème fraîche? ›
In Italian cuisine fresh cream (called kitchen cream, “Panna") is commonly used for food preparations. We don't have an equivalent of creme fraiche or sour cream.
What cream does Gordon Ramsay use for scrambled eggs? ›
For extra creamy texture, stir in 1 tsp of crème fraîche. Plate and garnish with chopped chives.
Why do people put sour cream in scrambled eggs? ›
Many people add milk or half and half to their eggs before they put them in the pan, but sour cream offers that same creaminess, but with a little more body. Scrambled eggs also have the tendency to be a little bland—a heavy dose of salt and pepper goes a long way—and sour cream helps with that, too.
Can I use Greek yogurt instead of crème fraîche? ›
Tangy full-fat Greek yogurt is a great substitute for crème fraîche in a pinch. Though it isn't as high in fat, it will provide a similar creamy texture and can be subbed at a 1:1 ratio. It works in both sweet and savory recipes.
Can I use crème fraîche instead of sour cream in muffins? ›
Crème fraîche can be used in recipes that call for sour cream, it will give the dish a richer flavor. However, you'll lose flavor and creaminess if you substitute sour cream for crème fraîche in a recipe.
Can I use sour cream instead of fresh cream? ›
Sour Cream
Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.
How to make sour cream taste like crème fraîche? ›
making crème fraîche is so simple!
- In a clean, dry jar or container with a lid, combine the heavy cream and buttermilk/sour cream.
- Stir well to fully combine the ingredients.
- Cover the jar/container with a lid or cheesecloth and let it sit at room temperature for 12 to 24 hours.
