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	<title>Creme fraiche - Revision history</title>
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	<updated>2026-04-30T18:14:28Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Creme_fraiche&amp;diff=244533&amp;oldid=prev</id>
		<title>Chef at 17:14, 2 March 2016</title>
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		<updated>2016-03-02T17:14:28Z</updated>

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|description=Crème fraîche, lit. fresh cream, is a soured cream containing 30–45% butterfat and having a ph of around 4.5. It is soured with bacterial culture, but&lt;br /&gt;
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[[Image:Strawberries and crème fraîche.jpg|300px|thumb|right|Crème fraîche on strawberries]]&lt;br /&gt;
Crème fraîche, lit. &amp;quot;fresh cream&amp;quot;, is a soured cream containing 30–45% [[butterfat]] and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style [[sour cream]], and has a lower viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture.&lt;br /&gt;
===Culinary uses===&lt;br /&gt;
Crème fraîche is used both hot and cold [[recipes]]. It is often used to finish hot savory [[sauces]]; with its fat content greater than 30 percent, it is much less likely to curdle than normal [[full-fat cream]]. It is also commonly used in [[desserts]] and dessert sauces.&lt;br /&gt;
===Similar products in other cultures===&lt;br /&gt;
&amp;#039;&amp;#039;Crema Mexicana&amp;#039;&amp;#039; is a somewhat similar cultured [[sour cream]] used in [[Mexican cuisine]].&lt;br /&gt;
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		<author><name>Chef</name></author>
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