Reduced fat alternatives are thinner and may not produce the desired results.Īt this point, we should touch on the subject of clotted cream. There are reduced fat versions of both types available, but know that when a recipe calls for a cultured dairy product, full-fat is implied unless otherwise specified. Ways to get around the sour kind’s tendency to separate are to keep the cooking temperature below boiling, and to add it very gradually.Īs for cold dishes, you’ll find the two are interchangeable, but crème fraîche is going to be a bit thicker and slightly milder than its sour counterpart. Sour cream, on the other hand, has less butterfat and higher acidity, so it curdles at high temperatures, and when added too rapidly to hot dishes. (Note that while the cupcakes call for a cultured product, the frosting requires the fresh heavy whipping variety.)ĭoes this mean that any time a recipe calls for crème fraîche, the sour type is a viable alternative?Ĭrème fraîche has more butterfat and lower acidity, so it can withstand high cooking temperatures and boil without curdling, or separating into clumps. Our beef stroganoff and Guinness Stout chocolate cupcakes with Baileys frosting both call for sour cream, but you can substitute crème fraîche. And while they are not identical, they may be substituted for one another in a 1:1, or cup-for-cup, ratio. One-for-Oneīoth types of cultured dairy products are used in a variety of recipes, from soups and savory dishes to toppings and frozen desserts. Sour cream is lower in calories, with about 5 grams of butterfat and, at 60 calories per ounce, or per 2 tablespoons. It has a slightly acidic pH of 6.2 to 6.3. The sour kind is made in much the same way, but with a ratio of acidifier to dairy that is heavier on the acidifier, for a thinner, slightly more sour product.Ĭrème fraîche is the richer of the two, with approximately 11 grams of butterfat at 110 calories per ounce, or per 2 tablespoons. The process may also be initiated artificially with pasteurized milk, by introducing lactic-acid producing bacteria that are not present in the sterilized milk commonly found in supermarkets around the world. These bacteria produce an acid that thickens and sours it. In its unpasteurized state, the simple act of leaving heavy cream out overnight activates natural bacteria. It is also used to make both crème fraîche and the sour variety. It is often sold separately from milk, and is frequently sweetened and beaten into thick mounds for use in sweet confections. In a nutshell, heavy cream, aka heavy whipping cream, is the richest part of natural cow’s milk, the part that contains the most butterfat. What’s the Difference Between Crème Fraîche and Sour Cream?
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