Crème Fraîche
Crème fraîche is a cultured cream with a nutty, tangy flavor and a thick, luxurious texture. Originally French, it is more stable than sour cream at high heat (it won't curdle), making it ideal for enriching sauces, soups, and desserts. It is also easy to make at home.
Crème fraîche is thick, smooth, and velvety, with a rich, nutty, mildly tangy flavor from the lactic cultures. It is less sour than sour cream and more elegant — the tang is subtle and the richness is pronounced.\n\nThe texture is spoonable and silky, like a very thick cream. It holds its shape when dolloped and melts smoothly into hot dishes without breaking.
Available year-round at most supermarkets and specialty stores. It is more expensive than sour cream but more versatile — worth keeping on hand. Look for crème fraîche with a clean, tangy flavor and no additives.\n\nIt is easy to make at home: combine 1 cup of heavy cream with 2 tablespoons of buttermilk, let sit at room temperature for 12–24 hours until thick, then refrigerate.
Finishing Sauces
Stirred into pan sauces and soups at the end — it enriches without curdling, unlike sour cream.
Desserts
Dolloped over fruit, tarts, and pies — a more elegant alternative to whipped cream.
Eggs
Swirled into scrambled eggs or served with smoked salmon — adds richness and a subtle tang.
Baking
In cakes, scones, and biscuits — adds moisture and a tender, tangy richness.
Keep crème fraîche refrigerated; it keeps for up to two weeks thanks to its culturing. Homemade crème fraîche keeps even longer. It does not freeze well — the texture separates.