Difference between: sour cream and crème fraîche

Sour cream versus crème fraîche!

Every time I hear the words “crème fraîche” I think of that one Southpark episode when Randy is obsessed with The Food Network.

a glass cup of sour cream garnished with dill on a green checkered tablecloth

Both sour cream and crème fraîche:

  • Are cultured milk products.
  • Add richness to dishes.
  • Have a bit of a tang.

Sour cream:

  • Is made by adding lactic acid culture to cream and sometimes milk.
  • Must have a fat content of at least 18% as per the FDA.
  • Is less stable under heat – best to add at the end (as with chili).
  • Has more of an acid-y flavor.

Crème fraîche:

  • Is traditionally made in France from unpasteurized cream or raw milk.
  • Our milk/cream must be pasteurized, so it’s made by combining fermenting agents with bacteria.
  • Typically has a fat content of 28%.
  • Is more stable with heat, and can be used in soups and sauces.
  • Is more rich than sour cream.
  • Has a milder flavor.

In short, sour cream is not meant to be cooked with, while crème fraîche is. Crème fraîche has a higher fat content, and less of a bite to the flavor, allowing it to be used in more dishes than sour cream.

Comments

One response to “Difference between: sour cream and crème fraîche”

  1. Judy

    We used sour cream on our salmon burgers the other night. I actually prefer it to the creme fraiche.