Natural form

Crème fraîche in a ceramic bowl: thick, velvety, ivory-white with a soft spoonable texture.

Shows the defining texture and color of the product in its ready-to-use state, making it immediately distinguishable from thinner creams or yogurt.

Dairy & Eggs

Crème Fraîche

Thick, tangy soured cream that holds up to heat; spooned over savories or stirred into sauces.

Crème fraîche is a cultured cream with a thick, velvety texture and a gently tangy flavor milder than sour cream. Because of its high fat content it can be heated without curdling, making it ideal for finishing sauces and soups. It is also dolloped over fruit, soups, and savory tarts.

Crème fraîche is a cultured dairy product with roots in Normandy and Brittany, where unpasteurized cream was traditionally left to ferment naturally at cool room temperatures for 24–48 hours. The mesophilic bacterial cultures—primarily Leuconostoc and Lactobacillus species—feed on milk sugars, producing lactic acid that thickens the cream while developing its signature mild tang and subtle nuttiness. This culturing process, combined with a fat content of 30–48%, gives crème fraîche superior heat stability compared to American sour cream; it resists curdling up to a gentle simmer of about 185°F (85°C), making it far more versatile in cooked applications.

The high fat content is not merely richness—it acts as a buffer against heat-induced protein coagulation, allowing the cream to maintain a smooth, spoonable texture when stirred into pan sauces, soups, or gratins. Unlike crème anglaise or other milk-based sauces that are cooking vehicles, crème fraîche is a finished cultured ingredient. Its pH of 4.4–4.6 places it in mildly acidic territory, higher (less acidic) than sour cream, which explains its gentler tang and why it integrates rather than dominates in savory dishes. The traditional production method using raw cream and ambient cultures produces more complex flavor development than modern commercial versions made with pasteurized cream and defined starter cultures, but both achieve the essential character: a thick, pourable cream with a quiet richness that elevates rather than overwhelms.

In practice, crème fraîche bridges the gap between raw cream and cooked sauces. It can be stirred directly into a hot reduction without breaking, spooned over grilled salmon, folded into biscuit dough for tenderness, or served simply with berries and honey. Its versatility stems from that rare combination: the body and stability of a cooked sauce, the bright tang of a cultured dairy, and a fat content substantial enough to carry flavor without greasiness. Once opened, refrigerate at 36–40°F and use within 10–14 days.

Measured in: ml
Storage: Fridge

Allergens

Dairy

Types & varieties

French crème fraîche (30–48% fat)

The traditional version; rich, tangy, highly stable. Normandy and Brittany have AOC-style traditions.

Domestic/single cream crème fraîche

Lower-fat versions (30–36%); more prone to break under high heat but still more stable than sour cream.

Schmand / Saure Sahne

German equivalents; Schmand has similar fat content, while Saure Sahne is thinner and more acidic.

Swedish långläufig

Traditional Swedish cultured cream; slightly thinner and tangier than the French version.

Kærnemælk / kernemælk

Danish cultured buttermilk-style product; thinner consistency, used in dressings and soups.

Making Crème Fraîche at Home

The process is straightforward and requires only two ingredients and patience. Combine heavy cream with a cultured buttermilk starter—the acid and live cultures kickstart fermentation. A ratio of 2 tablespoons buttermilk per 2 cups cream is reliable. Pour into a clean glass jar, cover loosely with a cloth or lid left askew, and let sit at room temperature (ideally 68–72°F) for 12–24 hours until visibly thickened to a spoonable consistency. The warmer the room, the faster the fermentation. Once thickened, seal and refrigerate. The flavor deepens over the next day or two and the crème fraîche keeps for up to 2 weeks refrigerated.

Use full-fat heavy cream (minimum 36%); lower-fat cream may not thicken adequately
Buttermilk provides active cultures; do not substitute ultra-pasteurized cream without a starter culture
Do not agitate or stir during fermentation—let the cultures work undisturbed
Test doneness by tilting the jar; properly cultured crème fraîche will hold its shape briefly before flowing
Refrigerate immediately once thickened to stop further fermentation

When Crème Fraîche Breaks—and How to Fix It

Despite its heat stability, crème fraîche can still break under prolonged high heat, rapid temperature changes, or if added too cold to too hot a liquid. The proteins coagulate and the fat emulsion collapses, producing a grainy or separated sauce. Recovery is usually straightforward if you act immediately.

Remove the pan from heat entirely
Whisk vigorously or use an immersion blender to re-emulsify
If that fails, whisk in a splash of cold crème fraîche or a teaspoon of cold heavy cream off-heat
For a more dramatic rescue, blend in a small amount of cornstarch slurry (1 tsp cornstarch dissolved in 2 tbsp cold water) and heat gently while stirring
Prevention is simpler: always bring crème fraîche to room temperature before adding to a hot pan, add gradually while stirring, and never let the sauce boil

Common uses

Stirred into pan sauces and stroganoffs at the end of cooking; won't break at a gentle simmerAdded to hot soups or used as a garnish for vichyssoise, borscht, and potato leek soupFolded into biscuit, scone, and cake batters as a tenderizing agent with subtle tangMixed into pasta sauces and fillings for pierogi, ravioli, or carbonara-style dishesSpooned over baked, mashed, or gratin potatoesServed alongside salmon, trout, sole, or crab; holds up in en croûte applicationsUsed in steak and game pan sauces deglazed with cognac or wineStirred into scrambled eggs in the last moments; folded into omelets and quichesBlanched greens, roasted beets, corn, and vegetable gratinsStirred into risotto or polenta off the heat for richnessLayered with berries and honey as a dessert; folded into panna cotta, ice cream bases, or chocolate mousseGlazing tarts, filling choux pastry, topping fruit piesWhisked into salad dressings, smeared on bread, or used in herb-and-garlic dips

Tips & pitfalls

Bring crème fraîche to room temperature before using in sauces or dressings—cold crème fraîche will clump when added to hot liquids.
Add to hot liquids gradually, whisking in a spoonful or two first to temper it, then incorporate the rest rather than pouring it all in at once.
Never boil after adding; a gentle simmer at 185–190°F is the upper limit. Sustained high heat will eventually cause separation.
Season at the end—crème fraîche has its own tang and richness, so reduce salt and acid in the dish until you finish with the cream.
A squeeze of lemon or white wine vinegar brightens the flavor when serving cold; omit this in cooked applications where the gentle heat already softens the tang.
To thin for dressings or sauces, whisk in small amounts of milk, cream, or water until you reach the desired consistency.
For a thicker, spreadable version, drain crème fraîche through cheesecloth in a sieve refrigerated overnight—the whey drains away, leaving a thick, tangy fresh cheese useful for blinis or crostini toppings.
Crème fraîche browns less than regular cream when baked—useful in au gratin dishes where you want to control browning.

Nutrition

198kcal

Energy

828 kJ · per 100 g

Where the calories come from

Protein 5%Carbs 9%Fat 86%

Protein

2.4g

5% DV

Carbs

4.6g

2% DV

Fat

19.4g

25% DV

Fiber

0% DV

Sugars

3.4g

of which

Sodium

31mg

1% DV

Notable micronutrients

Vitamin A14% DV

Riboflavin (B2)13% DV

Vitamin B129% DV

Calcium8% DV

Selenium7% DV

Phosphorus6% DV

Source · USDA FoodData Central · Cream, sour, cultured

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In the shops

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Good to know

Fat content: 30–48% (vs. American sour cream at ~18%)
Culture: Mesophilic lactic bacteria (Leuconostoc, Lactobacillus species)
Origin: Normandy and Brittany, France
pH range: 4.4–4.6 (mildly acidic)
Heat stability: Resists curdling up to ~185°F/85°C; higher fat versions are more stable
Shelf life (opened): 10–14 days refrigerated at 36–40°F
Traditional production: Unpasteurized cream naturally fermented at cool room temperature for 24–48 hours

Substitutes

Sour cream — Lower fat (18%) and more acidic; will curdle in sauces. Use for cold applications only, or thin with cream for cooking if necessary.
Greek yogurt — Similar tang but thicker texture and higher protein. Will break under heat. Full-fat preferred for cold applications.
Heavy cream + cultured buttermilk (50/50 blend) — Simulates fat content and culture. Refrigerate the blended mixture for 24 hours before using to allow flavors to develop.
Mascarpone — Much thicker and less tangy; not a direct substitute but works in pasta sauces and desserts. Thin with a touch of cream if needed.
Fromage blanc — Thinner and milder; works in cold applications or as a soup garnish. Not suitable for sauces requiring body.

Pairs with

Salmon and smoked troutCaviar and roePotatoes (all forms)Corn and chivesWild mushrooms (chanterelles, morels, porcini)Beets (red and golden)Berries (strawberries, raspberries)Stone fruits (peaches, plums)ChocolateCoffee and espressoCucumber and dillBacon and scallionsWhite wine (Sauvignon Blanc, Chablis)Tarragon and chervilMustard (Dijon, whole-grain)

Also called

Cultured Cream