Crème fraîche

Strawberries and crème fraîche.

Crème fraîche (pronounced in English as , and in French as French pronunciation: ​[kʁɛm fʁɛːʃ] ) is a cultured dairy product similar to sour cream, known for its rich texture, mild tang, and high butterfat content. It contains 30–45% butterfat and has a pH of approximately 4.5, giving it a creamy consistency and a subtle tangy flavor. Unlike sour cream, which is commonly used in North America, crème fraîche is thicker, richer, and less acidic due to the specific bacterial cultures used during fermentation.

The term "crème fraîche" originates from France, where it has been a staple ingredient in French cuisine for centuries. While variations of soured cream products exist across Europe, crème fraîche is particularly associated with Normandy and Brittany, regions renowned for their dairy production.

Terminology and Regional Variations

The term crème fraîche can have different meanings depending on the country:

• In France, it refers to two main types:
• Crème fraîche épaisse – A thick, fermented version made with starter cultures.
• Crème fraîche liquide – A thinner, unfermented version similar to heavy cream.
• In North America and the United Kingdom, crème fraîche generally refers to the thicker, cultured variety, which is closest to French crème fraîche épaisse.
• In Germany, a similar product called Sauerrahm exists, but it is often lower in fat.
• In Mexico, Crema Mexicana closely resembles crème fraîche but has a slightly sweeter taste.

Production Process

Crème fraîche is produced by fermenting heavy cream with specific bacterial cultures. The process includes the following steps:

1. Selection of Cream – High-quality pasteurized cream with at least 30% butterfat is used. 2. Bacterial Culture Addition – Lactic acid bacteria such as Lactococcus lactis and Lactobacillus cremoris are introduced to initiate fermentation. 3. Fermentation – The cream is left at a controlled temperature until it reaches the desired consistency and flavor. 4. Cooling and Storage – The finished crème fraîche is refrigerated to halt fermentation and extend shelf life.

European regulations require that authentic crème fraîche contain only cream and bacterial cultures, while commercial versions in North America often include stabilizers like xanthan gum or corn starch to enhance shelf stability.

Historical Background

Crème fraîche has been a staple of French dairy tradition for centuries. Normandy, in particular, is famous for producing some of the world's highest-quality crème fraîche. The crème fraîche from Isigny-sur-Mer holds an Appellation d'Origine Contrôlée (AOC) status, granted in 1986, recognizing its unique quality due to the region’s climate, soil, and dairy farming practices.

The product has since spread across Europe and North America, where it is used in both traditional recipes and modern fusion cuisine.

Culinary Uses

Crème fraîche is a versatile ingredient in both savory and sweet dishes. Due to its high fat content, it is heat-stable, meaning it does not curdle when added to hot dishes. This makes it an excellent choice for:

• Sauces and Soups – Used in French cuisine for finishing sauces, soups, and stews, such as beef stroganoff and cream-based pasta sauces.
• Baking – Adds richness to cakes, pastries, and tart fillings.
• Dips and Dressings – Used as a base for salad dressings, dips, and condiments.
• Accompanying Fruits and Desserts – Paired with fresh fruits, honey, or chocolate desserts for a creamy, tangy contrast.
• Topping for Potatoes and Vegetables – Often used as a garnish for baked potatoes, roasted vegetables, and savory crêpes.

Nutritional Profile

Crème fraîche is a calorie-dense dairy product, primarily composed of fats and proteins.

• Fat Content – Typically 30–45% butterfat, making it richer than sour cream.
• Carbohydrates – Low in carbohydrates, containing only trace amounts of sugar.
• Protein – Contains casein, the primary protein in milk, which contributes to its creamy texture.
• Probiotics – Contains beneficial lactic acid bacteria, which may aid digestion and gut health.

Comparison with Similar Products

Crème fraîche is often compared to other cultured dairy products, but there are distinct differences:

Product	Butterfat Content	Acidity Level	Texture and Use
Crème fraîche	30-45%	Mild	Thick, smooth, and rich. Used in both hot and cold dishes.
Sour cream	18-20%	More acidic	Tangy and slightly thinner. Common in American cuisine.
Greek yogurt	5-10%	High	Thicker, tangier, and higher in protein.
Mascarpone	60-75%	Very mild	Ultra-rich and creamy, often used in desserts like tiramisu.
Crema Mexicana	20-30%	Mild	Similar to crème fraîche but slightly sweeter and thinner.

How to Make Crème Fraîche at Home

Homemade crème fraîche is easy to prepare using just two ingredients:

Ingredients:

• 1 cup heavy cream (not ultra-pasteurized)
• 2 tablespoons buttermilk or plain yogurt

Instructions: 1. Combine ingredients – Mix the heavy cream with the buttermilk or yogurt in a glass jar. 2. Let it sit – Cover loosely and let it sit at room temperature (65–75°F or 18–24°C) for 12–24 hours until thickened. 3. Refrigerate – Once thick, stir and store in the fridge. It will continue to develop flavor over the next few days.

Homemade crème fraîche can be used just like store-bought versions and will last up to 2 weeks in the refrigerator.

Storage and Shelf Life

Crème fraîche should be stored in the refrigerator at or below 40°F (4°C). It typically lasts 7–14 days after opening. Unlike sour cream, it does not separate as easily and maintains its texture well.

To extend shelf life:

• Keep it sealed tightly to prevent contamination.
• Use clean utensils to avoid introducing bacteria.
• Do not freeze, as freezing alters its texture.

See Also

• Sour cream
• Fermented foods
• French cuisine
• Mascarpone
• Dairy product
• Heavy cream
• List of dairy products

Further Reading

• Harold McGee, *On Food and Cooking: The Science and Lore of The Kitchen* (2004)
• Lisbeth Meunier Goddik, *Handbook of Food Science, Technology and Engineering* (2006)

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