Crème fraîche (IPA: [kʁɛm fʁɛʃ], French for "fresh cream") 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 Europe and the rest of the world. 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.
Crème fraîche is very similar to sour cream, however its higher fat content and lower viscosity allow it several advantages. Unlike sour cream, crème fraîche can be mixed with air to form whipped cream. Furthermore, the higher lipid content (and lower protein content) of crème fraîche allow it to be directly cooked without curdling.
Smetana is a similar cream used in Central and Eastern European cuisines.
Sources
- H. McGee On Food and Cooking: The Science and Lore of the Kitchen (p.49). New York: Scribner, 2004. ISBN 0-684-80001-2 It Is pronounced - "krem fresh" -Berus
