The best creme fraiche substitutes include sour cream, yogurt, soy sour cream, Mexican cream cheese, and cream cheese among others. It has a stronger tangy taste whereas creme fraiche consists of only fermented cream, and it tastes milder. Besides, up to 90% of the calories in this cream comes from fat and only 15 grams has a saturated fat content of nearly 4 grams. The reason why sour cream should be used with caution to substitute creme fraiche is because the two are different. (Look for small tubs of it in the dairy aisle, near the cream cheese.) You are here. Join the discussion today. It’s extremely rich and is made from sweet cream (the cream skimmed directly from milk), giving it a mild, slightly sweet flavor. Sent by Ann Editor: Plain sour cream is a great substitute for crème fraîche, and the result will just be slightly more sour than if crème fraîche is used. You may desire crème fraîche substitutes for either health or flavor-based reasons, and fortunately, the consistency is quite easy to duplicate. Sour cream (which has less fat) is the best and easiest substitute, but it's not as rich or tangy as crème fraiche. Q: If crème fraîche is not available, can you make your own or would sweetened sour cream be just as good? Ask Lindsey. Sharma experimented with alternatives to buttermilk and sour cream. Freezing Sausage rolls. If you don't have (or can't find) double cream, there are some very good options: For general cooking you can use heavy cream which is readily available in your local grocery store. It is soured with bacterial culture, but is less sour than the U.S.-style sour cream. Freezing sprouts. 7.5 oz. Sour cream has only about 18% milk fat and it gets its thick consistency from adding milk solids and stabilizers. If you’re feeling ambitious, make your own crème fraîche with just buttermilk and cream! Kind regards. Warming the … Why not ask your question now. Do you have a question for Delia or Lindsey? Double cream (also known as crème double) owes its thick, silky texture to its (deliciously) high fat content—which is at least 45%! Lindsey. In France, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. Read the Creme Fraiche v. Sour Cream v. Mexican Crema discussion from the Chowhound General Discussion, Sour Cream food community. Usually a mixture of heavy cream and buttermilk or sour cream, homemade crème fraîche stands at room temperature until it turns silky, thick and tangy. Creme fraiche also has a lower viscosity and a higher fat content compared to sour cream … Popular questions. Creme Fraiche (krem FRESH) – It is a matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. If the creme fraiche is used in a sauce or a puree, such as the pea puree from Nigella's Scallops With Thai Scented Pea Puree then you can use double (or heavy or whipping) cream and add a small squeeze of lemon juice, to taste, for a hint of acidity. While you can find crème fraiche in the United States, it can be hard to get in some grocery stores. Yes you can use crème fraiche instead of double cream in a pasta dish. of crème fraîche can cost you about USD 6. Crème Fraîche Substitutes. OR - If you want something to spread on a scone, use creme fraiche which can be found at your local well-stocked grocer or even most Trader Joe's or Whole Foods market. The thickness can range from that of commercial sour cream to almost as solid as room temperature margarine. Creme fraiche (crème fraîche) is a soured cream containing about 30–45% butterfat and having a pH of around 4.5. 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