What's the Difference Between Sour Cream and Crème Fraîche?
While sour cream and crème fraîche are both used to add richness and tangy flavor, are they really just the same thing? And is it worth paying the premium for crème fraîche?
How They're Made
Sour cream is made by adding lactic acid culture to cream and sometimes milk to thicken and sour it. In France, crème fraîche was traditionally made from unpasteurized cream that naturally contained the right bacteria to thicken it. Since our cream is pasteurized here, crème fraîche is now made by adding fermenting agents with the necessary bacteria to cream.
The Differences Between Sour Cream & Crème Fraîche
Sour cream has a fat content of about 20% and may include ingredients like gelatin, rennin, and vegetable enzymes to stabilize it and make it thicker.
Crème fraîche has a fat content of about 30% and does not contain any added thickeners. Crème fraîche is thicker, has a richer flavor, and is less tangy than sour cream.
Which One Should I Use?
Choosing between the two all depends on how you plan to use it. Because sour cream has less fat but more protein, simmering or boiling it will result in curdling, so use crème fraîche in sauces or soups instead (unless you just stir sour cream into something once it's cooked and off the heat).
If using in a salad or as a topping, they're pretty much interchangeable and the choice is yours - some people like the tanginess of sour cream, while others like the richness of crème fraîche.
Since crème fraîche is a specialty grocery item and costs more than sour cream, think about what you're making so you make the right choice at the market!
What To Do With Leftover Sour Cream / Crème Fraîche
1. In Casseroles: We could see it working well in casseroles like baked mac n' cheese and green bean casserole.
2. In Sauces: We already like using ricotta to finish off a pasta sauce, so why not sour cream? We can also stir it into a pan sauce at the last minute to add thickness and flavor.
3. As a Dessert Topping: A dollop of sour cream can make a nice contrast to tangy fruits like blueberries, raspberries, and mango. We like it with a little brown sugar whisked into the sour cream.
4. In Baked Goods: This will take a little more planning on our part, but there are plenty of muffin and quick bread recipes out there that use sour cream.
5. In Dips: And of course, if nothing else, there's eating sour cream by itself with maybe a few seasonings folded in for good measure.