Crème Fraîche
A French cultured cream, thick and velvety with a mild, nutty tang, around 30 to 45 percent fat. It is more stable in cooking than sour cream and less tart.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | France |
| Storage | Keep sealed in its tub in the fridge. Stir in any surface liquid. |
| Shelf life | About 2 to 3 weeks in the fridge; check the date on the tub. It firms further as it sits. |
| Best uses | Sauces that simmer, soups, dolloped on desserts and fruit, and with smoked fish. |
| Substitutes | Sour cream for more tang, or mascarpone for more richness. |
| Pairings | Smoked salmon, caviar, berries, soups, and tarts. |
| Last checked | October 18, 2026 |
About it
Crème fraîche is defined by what it does not do: it does not curdle in boiling sauces, thanks to its high fat and gentle acidity, and it does not turn as sour as sour cream. French AOC versions from Isigny and Charentes-Poitou are the benchmarks.
Storing it
Crème fraîche does not freeze well alone. It keeps better than most cultured creams, so buy for the week, not the month.
Using it
Whisk crème fraîche into hot sauces and soups freely; it will not split. Spoon it over berries, tarts, and warm desserts.
Swaps & pairings
Sour cream swaps in with sharper acidity and less heat stability. Mascarpone covers desserts with a denser, sweeter result.
More from this maker: France