Crème fraîche is easily accessible in Aussie supermarkets and you should be able to find it on the shelf at your local Woolworths or Coles. If you're feeling adventurous, have a go at making your own! All you need to do is add 1-2 tablespoons of buttermilk or yoghurt to a few cups of heavy cream.
Crème fraîche is very similar to sour cream and can be used similarly. Sour cream is 35% butterfat and is made by adding a bacterial culture to pouring cream; it has a sharp, sour taste.
We know of at least two different brands of crème fraîche readily available – both made in Australia and both stocked in large supermarket chains such as Coles and Woolworths. Speciality brands can also be found at good delis and gourmet food stores.
Sour cream (which has less fat) is the best and easiest substitute, but it's not as rich or tangy as crème fraiche. Full fat plain Greek yogurt is another substitute, but it doesn't have the same smooth texture or mild flavor.
Sour cream is the most common substitute for crème fraîche, since both have a slightly sour taste and are cultured. You can substitute an equal amount of sour cream for crème fraîche in just about any type of recipe.
Full-fat Greek yogurt: Though it isn't nearly as rich as crème fraiche, you can use full-fat Greek yogurt as an alternative in a pinch. Substitute on a 1:1 ratio.
Heavy Cream
Cream has a high fat content and won't curdle, so use it as you would creme fraiche in soups and sauces. You can also whip your cream to use as a substitute for creme fraiche. Whipping your own cream allows you to make it whatever thickness and consistency you want, from runny to almost buttery.
A In a nutshell, soured cream is single cream that has been given a sharp, sour edge by adding a bacterial culture; creme fraiche is double cream similarly cultured but made from cream with a high fat content and is richer and thicker.
Philadelphia Cooking Creme
Some find it to be a great substitute for creme fraiche and it doesn't separate at high temperatures.
In industrial settings, both crème fraîchee and sour cream are made with pasteurized milk inoculated with specific bacterial cultures, with the main difference being that crème fraîche is fattier and thicker, and sour cream is tangier, lower in fat, and has a more liquid texture.
Award winning Bulla Creme Fraiche 200ml has a rich, velvety texture and mild, tangy taste that is less tart than sour cream. Considered to be the most flexible and multipurpose cream available, it is perfect for sweet and savoury dishes. Bulla Creme Fraiche is a perfect addition to soups, casseroles or sauces.
Product Name: Bulla Sour Light Cream Pack Size: 2.2 Litre, 5 Litre & 10 Litre Product Code: 7007, 7003, 7015 Description: This product is pasteurised, sour cream, containing 18 % milk fat. on or used in cooking. Organoleptic Properties: Colour: White. Appearance: Smooth, highly viscous.
You can purchase crème fraîche in specialty food stores or even some supermarkets. It is often found in the dairy aisle or mixed in with specialty cheeses. Crème fraîche is usually more expensive than sour cream and it can be easy to make your own at home with just a few simple ingredients.
Crème fraîche, French for “fresh cream” and anglicized simply as creme fraiche, is a thick cultured cream. Cultured cream is cream soured with a bacterial culture, similar to sour cream or Mexican crema.
Double cream and single cream
Single cream (often labelled “pouring cream”) contains 33-35% fat, double cream has 60-66% fat, and thickened cream is single cream with a thickening agent added.
How Do Mascarpone and Crème Fraiche Differ? Mascarpone and crème Fraiche, a French cultured cream, share a rich, creamy consistency. However, crème Fraiche is more acidic and has a 30 percent fat content (compared to 60 to 75 percent fat content in mascarpone), which results in a lighter, thinner cream.
Crème Frâiche
But because crème fraiche is not quite as sour as sour cream, and is creamier and richer, thanks to a higher fat content, it can work as a substitute for ricotta in dishes where the main thing you are going for is a luscious, creamy consistency.
Mascarpone (in desserts).
The best substitute for creme fraiche, other than making it yourself? Mascarpone. Mascarpone is essentially an Italian cream cheese with a lightly sweet taste. Its rich and creamy texture is very similar to creme fraiche.
Cream cheese has a similar creamy, slightly tangy flavour to crème frâiche, and can be substituted at a ratio of 1:1 in most recipes.
Sour Cream, Crème Fraîche, or Mascarpone
These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.
Terminology. A literal translation of crème fraîche is "fresh cream." However, in French-speaking countries, crème fraîche may refer to either: (A) the thick fermented product, crème fraîche épaisse or fermentée, or (B) a liquid cream, crème fraîche liquide or fleurette.
Clotted cream
This traditional English cream is gaining popularity in Australia and is an ideal accompaniment to scones. It is made by slowly heating cream until it reduces and forms a creamy crust on top. It's very decadent and has a 55 percent butterfat content.
“Heavy Cream, which is the one that's often labelled thickened cream in Australia, consists of about 35 per cent milk fat (or 35 grams per hundred ml).
Because of its lumpy and slightly grainy texture, ricotta works better as a substitute for creme fraiche in pasta dishes rather than in a silky and creamy sauce. However, you can blend or whip ricotta to better match the texture of creme fraiche.
Separation is usually an indication of overculturing or culturing at too warm of a temperature. Adjust the culturing time and check the culturing temperature to make sure it is within the appropriate range.