Crème fraîche

Crème fraîche or, more correctly, crème fraîche épaisse fermentée is the European counterpart of the U.S. sour cream product. It is a slightly sweet, buttery flavored combination of heavy (whipping) cream and bacteria cultured butter milk or yogurt.

Crème fraîche has fat content around 30%–45% and has a mild, aromatic cream flavor. Crème fraîche can be cooked to thicken either savory or sweet sauces without curdling. It is more heat stable than sour cream.

Crème fraîche is used cold on desserts such as fruits or cakes, or warm as a foundation in cream sauces that are commonly used in French cuisine.

It is made by injecting Lactobacillus cultures into unpasteurized cream and letting them develop and grow until the cream turns into a from and slightly acid product. Then the latter gets pasteurized so that the bacteria will stop growing.

Body and texture should be smooth and less firm than sour cream. Crème fraiche should be “spoonable,” not “pourable,” and should spread slightly on the dessert without being a sauce.
Crème fraîche