Crème Fraîche
crème fraîche épaisse · soured cream · smetana
Crème Fraîche: what every chef needs to know
Crème fraîche is fermented cream with a minimum fat content of 30% (épaisse = thick, 35–40% fat) or 18–20% (légère). It is produced by adding lactic acid bacteria to cream, giving it a lightly sour, rich flavour. Unlike sour cream (20% fat) and whipping cream (35% fat), crème fraîche has the unique property of withstanding heat without splitting. This makes it the go-to choice for binding and finishing sauces: it enriches the sauce, provides roundness and acid balance without curdling. In cold preparations (dressings, dips, ganaches) crème fraîche is equally versatile. Fat content dictates suitability: épaisse (thick, spoonable) for cold preparations and finishing; légère for lighter sauces. In haute cuisine, a spoonful of crème fraîche in a beurre blanc is the classic way to stabilise the butter sauce.
Crème Fraîche: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Crème Fraîche: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Russian dish afgemaakt with creme fraiche of sour cream (smetana): thin strips runderhaas with onions, mushrooms and mustard, thickened with cream. the creme fraiche provides the sauce a light zuringheid That the dish frisser makes then whipping cream. traditional served with noodles of rice.
cold leek-aardappelsoep, afgemaakt with creme fraiche: soup of pureed leek and potato in chicken stock, gekoeld, finished with a kwak creme fraiche and chives. Uitgevonden through Louis Diat in the Ritz Carlton New York (1917) based on a kinderjaren herinnering. creme fraiche is essential for the silky smooth texture.
Elsassische thin pizza-variant: houtovengegaard thin bodem belegd with creme fraiche (of Schichtkäse), uitjes and spekblokjes. creme fraiche is the characteristic ingredient That Flammkuchen onderscheidt of pizza of tarte. the high acidity of creme fraiche caramelises light in the oven.
Burgundian wijnstoofschotel: chicken stewed in red wine with bacon, mushrooms and pearl-uitjes. in the Normandische variant is the wine deels vervangen through cider and the sauce afgemaakt with creme fraiche. the creme fraiche rondt the wine-acidity af and provides the sauce a creamy, less scherpe aftertaste.
creme fraiche as basis for light saladedressings: mixed with lemon juice, garlic, chives and optionally mustard. Lager vetgehalte then mayonnaise-dressing, hoger then vinaigrette. suitable for aardappelsalade, coleslaw and salad niçoise-variant. the acidity of creme fraiche vervangt deels the vinegar in the dressing.
Russian luxe aperitief: small boekweit-blinis (pannenkoekjes), belegd with a spoon creme fraiche and kaviaar (steur, salmon of trout-kuit). the zurigheid of creme fraiche neutraliseert the zoute fat of kaviaar and provides the flavour more dimensie then butter. standard at formele recepties and degustatiemenu's.
Crème Fraîche: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
add after reducing of the stock. do not boil after addition. stir goed. not vlokken.
with herbs, garlic, lemon juice. Basis for tzatziki-varianten and cold sauces at fish.
Vervangen of whipping cream in ganache provides light acidity and longer shelf life.
Mengsel with eggs in ratio 2 eggs per 200 ml creme fraiche. garnish to choice.
Crème Fraîche: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Crème Fraîche: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as an industrial product. Artisan crème fraîche from local dairy farms may vary seasonally in fat content.
Crème Fraîche: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Crème Fraîche: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Chardonnay from the Mâconnais has a zuivere citrus-apple structure and soft acidity: the complements creme fraiche in sauces and dressings without to overwhelm. the rijkheid of the regio spiegelt the vette romigheid of creme fraiche. Toegankelijk as dagelijkse horecawijn.
- Mâcon-Villages AOC (Mâcon-Lugny, Mâcon-Fuissé)
- Bourgogne Blanc AOC
- Saint-Véran AOC
- Viré-Clessé AOC
the fine bubbles and dry style of Crémant d'Alsace doorknippen the fattiness of creme fraiche in dressings and light sauces. particularly suitable at blinis with creme fraiche (and kaviaar of smoked salmon): the acidity neutraliseert the fat, the bubbles reinigen the palate.
- Crémant d'Alsace AOC Brut (Dopff & Irion)
- Crémant d'Alsace Brut Blanc de Blancs AOC
- Crémant de Bourgogne AOC (alternatief)
Alsace Pinot Gris has a full body, smoky-nutty notes and soft acidity: suitable at rijkere creme fraiche-applications zoals Tarte flambée (Flammkuchen) of coq au vin afgemaakt with cream. the honey-gemberondertoon complements the sour notes of creme fraiche.
- Alsace Pinot Gris AOC (Hugel, Trimbach, Weinbach)
- Alsace Pinot Gris Grand Cru AOC
- Alsace Vendanges Tardives Pinot Gris (halfzoet, bij zoetere toepassingen)
Riesling Spätlese offers the sweet-sour evenwicht That creme fraiche in combination with zoetige elementen (mustard-honey sauces, vruchtenchutney) nodig has. the high acidity cuts through the fattiness, the restzuiker balances the light acidity of the creme fraiche.
- Mosel Riesling Spätlese (Dr. Loosen, Weingut Merkelbach)
- Pfalz Riesling Spätlese (Müller-Catoir)
- Nahe Riesling Spätlese (Schlossgut Diel)
at blinis with creme fraiche and kaviaar is Champagne the onbetwiste classic partner: both the zurige creme when the zoute kaviaar are in balance gebracht through the lively acidity and the fresh bubbelprofiel. for other creme fraiche-applications is Crémant a kostenefficienter alternatief.
- Champagne Brut NV (Krug, Bollinger, Taittinger)
- Champagne Blanc de Blancs AOC (frisste optie)
- Champagne Blanc de Noirs AOC (robuustere optie)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Crème Fraîche
Why do whipping cream and sour cream split in a sauce while crème fraîche does not?
Crème fraîche has a higher fat content (30–40%) which protects the proteins within the fat emulsion. In lower-fat products (whipping cream <35%, sour cream 20%), the protein structure unfolds at high heat, causing splitting. Always add crème fraîche after reducing and warm gently after adding.
What is the difference between crème fraîche and mascarpone in a sauce?
Crème fraîche has a light acidity (pH 4.5) that gives sauces a fresh balance. Mascarpone is neutral in flavour and richer (45–50% fat). Crème fraîche suits lighter fish and poultry sauces; mascarpone suits richer pasta and dessert preparations. In heat, mascarpone is more stable than crème fraîche.
Can crème fraîche be frozen?
Not recommended for direct use: the fat structure splits during freezing and thawing, resulting in a lumpy texture. Frozen crème fraîche can be used in baked dishes (quiche, oven casseroles) where texture is less critical.
At what temperature should you store Crème Fraîche?
Store Crème Fraîche at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Crème Fraîche professionally?
The primary professional technique for Crème Fraîche is Sausbinding (warm) at max 85°C for 2-3 min reduceren. Always verify core temperature with a calibrated probe thermometer.
Does Crème Fraîche contain allergens?
Crème Fraîche contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Crème Fraîche
Professional substitutes for crème fraîche in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Lager vetgehalte (20% vs 35%), zuurder. less stabiel at verhitting.
Rijker (47% fat), not sour. ideal for desserts That stabiliteit vereisen.
Dikker, frisser. perfect for cold preparations as spreads and dips.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
