--- title: "Crème fraîche: what it means in cooking — Tiny Plates" description: "Crème fraîche is a thick, tangy cultured cream that does not split when boiled. Use it in sauces, soups and desserts, or make your own at home." url: "https://www.tinyplates.dev/glossary/creme-fraiche" --- # Crème fraîche Crème fraîche is a thick, tangy cultured cream that does not split when boiled. Use it in sauces, soups and desserts, or make your own at home. Also called Creme fraiche, Crème fraiche. Crème fraîche is cream that has been thickened and soured by lactic acid bacteria. It is spoonable, rich and mildly tangy, less sour than sour cream. Because it is high in fat, usually around 30 to 40 percent, it can be boiled without splitting, which makes it very useful in hot sauces. ## How to use it * Stir it into a [pan sauce](https://www.tinyplates.dev/glossary/pan-sauce), soup or pasta sauce and let it bubble to thicken. * Spoon it onto potatoes, smoked fish, soups and blinis. * Serve it with fruit tarts, crumbles and berries in place of whipped cream. * Whip it. Chilled crème fraîche whips to soft peaks in a minute or two. ## Substitutes * **[Heavy cream](https://www.tinyplates.dev/glossary/heavy-cream)** (whipping cream in the UK) with a squeeze of lemon. It will not be as thick, but it behaves well in hot sauces. * **Sour cream** works cold. In a hot sauce it can [curdle](https://www.tinyplates.dev/glossary/curdle), because it has less fat. Stir it in off the heat. * **[Gräddfil](https://www.tinyplates.dev/glossary/graddfil)**, the Swedish sour cream, is lower in fat and also splits when boiled. * **[Mascarpone](https://www.tinyplates.dev/glossary/mascarpone)** loosened with a little lemon juice, for desserts. To make your own, stir 2 tablespoons of [buttermilk](https://www.tinyplates.dev/glossary/buttermilk) into 250 ml (1 cup) of heavy cream in a clean jar. Cover loosely and leave at warm room temperature for 12 to 24 hours, until thick. Chill before using. It thickens more in the fridge. ## How to store it Keep it in the fridge and use an opened tub within about a week. A little liquid on top is fine to stir back in. Throw it out if you see mold or it smells bitter or yeasty. ## In recipes French recipes use crème fraîche where English recipes might use cream or sour cream. Swedish recipes use it a lot for sauces, because it does not split. Light versions of crème fraîche have less fat and can split when boiled, so use full-fat for hot dishes. ## Recipes that use it 3 recipes from the sites we collect. * [![](https://www.onceuponachef.com/images/2024/11/Julia-Turshens-A-Nice-Lasagna-Hero-9.jpg)A Nice Cheese Lasagnawww.onceuponachef.com · 95 min](https://www.onceuponachef.com/recipes/cheese-lasagna.html) * [![](https://www.onceuponachef.com/images/2023/03/rice-pudding.jpg)Rice Puddingwww.onceuponachef.com · 60 min](https://www.onceuponachef.com/recipes/rice-pudding.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2014/03/Creamy-Asparagus-with-Leeks-and-Creme-Fraise.jpg)Cream of Asparagus Leek Soup with Creme Fraichewww.skinnytaste.com · 45 min](https://www.skinnytaste.com/creamy-asparagus-leek-soup-with-creme/) ## Related terms * [Heavy creamHeavy cream is rich cream with at least 36 percent fat that whips well and can boil without curdling. Here are its UK, Swedish and Australian names.](https://www.tinyplates.dev/glossary/heavy-cream) * [GräddfilGräddfil is Swedish sour cream, thick and tangy with about 12 percent fat. Use it in dips and toppings. What to use instead outside Scandinavia.](https://www.tinyplates.dev/glossary/graddfil) * [CurdleCurdling is when milk, cream or egg sauces separate into lumps and thin liquid. It happens from too much heat or acid. Here is how to stop and fix it.](https://www.tinyplates.dev/glossary/curdle) * [ButtermilkButtermilk is a tangy, cultured low-fat milk used in pancakes, scones, biscuits and fried chicken. Make a quick swap with milk and lemon juice.](https://www.tinyplates.dev/glossary/buttermilk) * [Pan sauceA pan sauce is made in the pan you seared meat in. Deglaze the browned bits, reduce, and finish with butter. It takes about five minutes.](https://www.tinyplates.dev/glossary/pan-sauce) * [MascarponeMascarpone is a rich, mild Italian cream cheese used in tiramisu, cheesecake and pasta sauces. How to use it without it turning grainy, and swaps.](https://www.tinyplates.dev/glossary/mascarpone) [More in pantry ingredients](https://www.tinyplates.dev/glossary/category/pantry-ingredients)[Every term from A to Z](https://www.tinyplates.dev/glossary)