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.

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.