Crème fraîche

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For the horse, see Creme Fraiche (horse).

Strawberries and crème fraîche

Chilled asparagus soup with crème fraîche and pink peppercorn

Crème fraîche (IPA: [kʁɛm fʁɛʃ], French for "fresh cream") is the European counterpart to the U.S. sour cream product. It is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout the rest of the world. Creme fraiche is produced by a process similar to that of sour cream, with the exception that no ingredients are added. Each processing step requires attention to producing and maintaining high viscosity. Commercially it is commonly fermented to an end pH around 4.5. Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Because crème fraîche has a higher fat content and lower viscosity, it has several advantages. Unlike sour cream, crème fraîche can be mixed with air to form whipped cream. And, the higher lipid content (and lower protein content) of crème fraîche allow it to be cooked without curdling. However, the higher fat content and small scale processing contribute to a retail price which is at least twice as expensive as traditional sour cream.

Nevertheless, sales are growing. Its increasing popularity is an indication of changing culinary habits promoted by growing population diversity and exposure to European culture and cuisine.

Smetana is a similar cream used in Central and Eastern European cuisines.

Clabber is a similar food made in the Southern United States.

[edit] Sources

This article needs additional citations for verification.
Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (January 2008)

H. McGee On Food and Cooking: The Science and Lore of The Kitchen (p.49). New York: Scribner, 2004. ISBN 0-078-60901-4
Y. Hiu Handbook of Food Science, Technology and Engineering (p.179-6 to 179-7). Boca Raton, FL: CRC Press, 2006. ISBN 084939848495