Crème Fraîche

creme fraiche

A Definition

Crème fraîche is a matured, thickened cream in which lactic acids and naturally occurring bacteria have been allowed to slowly develop a slightly tangy, nutty flavor and velvety rich texture.

The Facts

French for “fresh cream,” crème fraîche is thought to have originated in Normandy and is used lavishly in sauces, drizzled over vegetables and spooned on fresh fruit. Its texture can range from that of sour cream to become almost as solid as room-temperature butter. Today, crème fraîche is still a specialty item, but is available in many U.S. food shops and specialty grocers.

The Process

To make crème fraîche, the cream is pasteurized and then seeded with a starter culture, much the way yogurt and cheese are made. The cream is then left until slightly soured and thick.

Storage and Handling

  • Store crème fraîche in the refrigerator, which is typically set at 38ºF-40ºF. Keep it tightly sealed in the container in which it is sold.
  • Crème fraîche containers are stamped with a “sell by” date, which refers to how long the retail store can keep the product for sale on the shelf. Typically, crème fraîche will keep for up to eight weeks, if refrigerated.
  • If separation occurs, gently stir the liquid back into the crème fraîche.
  • If any mold forms on the surface of the crème fraîche, discard it immediately.

Cooking with Crème Fraîche

Crème fraîche is the ideal addition for sauces or soups because it can be boiled and reduced without curdling. Its tangy flavor and luxurious texture adds acidity and richness to sauces, desserts and baked goods. Crème fraîche is less acidic than buttermilk, yogurt and sour cream, is not as standardized as most other commercial dairy products, and will have the fat content of the cream from which it is made. In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche will not curdle if boiled and can be whipped.


Herbst, Sharon Tyler. Food Lover’s Companion, Third Edition. New York: Barron’s, 2001

McGee, Harold. On Food and Cooking. New York: Scribner, 2005