Eggs & dairy · Milk & cream

Crème fraîche

Rich, mildly tangy French cultured cream that can be boiled into sauces without splitting.

Also called: creme fraiche, schmand

Around the world: crème fraîche (fr) · Schmand (de)

A kind of cream

1 recipe with it

Photo: Patafisik, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Crème fraîche is cream (usually 30–40% fat) thickened and soured by lactic cultures. It is thicker and richer than sour cream and gentler in tang, and its high fat lets it simmer in sauces without curdling. German schmand is a similar cultured cream; fromage blanc is a fresh cheese, not the same thing.

How it’s used

Stirred into pan sauces for chicken, fish and mushrooms
Dolloped on tarts, fruit and soups
Base for tarte flambée (flammkuchen)
Enriching mashed potatoes and gratins
Mixed with herbs as a dip or dressing

Characteristics

Taste: Buttery, nutty and lightly sour.
Texture: Thick, velvety and spoonable.
When cooked: Stays smooth when boiled and reduces to a glossy sauce. It can be lightly whipped when cold.
Sold as: fermented
Cooking uses: Usually eaten raw, Commonly cooked, Suitable for baking, Used for thickening
Common in: French, German, Belgian, British

Storage

Refrigerated. Keep chilled and sealed; it thickens and sharpens gradually. Discard if mouldy.

Diet, allergens and safety

Contains Milk.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains milk (allergen).

Nutrition per 100 g

Energy: 340 kcal
Protein: 2.84 g
Carbohydrate: 2.84 g
Fat: 36.08 g
Fibre: 0 g
Sugars: 2.92 g

USDA FoodData Central: Cream, fluid, heavy whipping (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Sour cream — 1:1 for toppings; add to hot dishes off the heat to avoid splitting.
Heavy cream — Mix with a spoonful of yogurt or buttermilk and rest at room temperature for several hours to culture lightly.