What is Creme Fraiche and How Can You Make It?

What Exactly is Creme Fraiche?

Creme fraiche, a French-origin delicacy (spelled "crème fraiche" in French), is a type of cultured cream. It’s thickened and soured with bacterial cultures, offering a richer and fattier texture than sour cream. With its nutty and tangy taste, it adds a touch of acidity to dishes.

What Are the Uses of Creme Fraiche?

Thanks to its high fat content, creme fraiche won’t curdle when heated, making it an excellent thickener for soups and sauces. It’s also used to enrich dishes as a finishing touch, or as a topping for fruits and warm desserts like cobblers.

What Can Replace Creme Fraiche?

In the U.S., sour cream is a common substitute for creme fraiche, but it has its drawbacks. Unlike creme fraiche, sour cream can curdle when added to hot dishes, so it's best to stir it in only after removing the pot from the heat.

The difference between sour cream and creme fraiche lies in their composition. Sour cream contains only about 20% fat, compared to creme fraiche's 30%, and it’s thickened with milk solids and stabilizers. However, both have a similar tangy flavor due to their cultured nature.

You can also swap in Mexican crema or Greek yogurt for creme fraiche, though, like sour cream, they should be added to dishes only after they've been removed from heat.

Another option is to make your own creme fraiche at home using just heavy cream and buttermilk. (See the instructions below for details.)

What Sets Mascarpone Apart from Creme Fraiche?

While mascarpone and creme fraiche may look similar, they are distinct dairy products. Mascarpone is a type of curd cheese made from cream, thickened with tartaric acid. It has a sweeter flavor than creme fraiche and is more solid, making it ideal for fillings in both savory dishes and desserts like tiramisu, where a thick texture is necessary. Creme fraiche, in contrast, is softer and blends effortlessly into sauces and soups.

How to Prepare Creme Fraiche at Home

Making your own creme fraiche is easy and budget-friendly with a little prep. All you need is heavy cream, buttermilk, and about 8 to 12 hours of wait time. Be sure to use cream with the highest fat content possible—at least 36% milk fat from heavy cream or heavy whipping cream. Avoid light whipping cream, which has only 30-35% fat. Check out Chef John's guide for making homemade creme fraiche:

Ingredients:

2 cups heavy cream
3 tablespoons cultured buttermilk

How to Make Creme Fraiche: Step-by-Step

Mix cream and buttermilk in a sterilized glass jar (sterilize by briefly dipping it in boiling water).
Cover the jar with breathable fabric, such as cheesecloth or a coffee filter, and let it sit at room temperature for 24 hours.
Stir the mixture, seal the jar with a lid, and refrigerate for another 24 hours before using.