Difference between revisions of "Creme fraiche"

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[[Image:Strawberries and crème fraîche.jpg|300px|thumb|right|Crème fraîche on strawberries]]
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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 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.
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===Culinary uses===
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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.
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===Similar products in other cultures===
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''Crema Mexicana'' is a somewhat similar cultured [[sour cream]].
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Revision as of 15:40, 6 June 2015

Crème fraîche on strawberries

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 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.

Culinary uses

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.

Similar products in other cultures

Crema Mexicana is a somewhat similar cultured sour cream.