Crème fraîche is commonly used in cooking and baking to add richness and depth of flavor. It can be used as a topping for soups, stews, and desserts, or it can be incorporated into sauces, dips, and dressings. Due to its higher fat content compared to sour cream, it has a smoother mouthfeel and is less likely to curdle when heated, making it a great choice for recipes that require gentle heating or simmering.
Crème fraîche (pronounced "krem fresh") is a type of cultured cream that originated in France. It is similar to sour cream in terms of its creamy and tangy flavor, but it is typically richer, smoother, and less tangy than sour cream. Crème fraîche is often used as a versatile ingredient in both sweet and savory dishes.
It is made by allowing cream to ferment with the help of lactic acid bacteria. This fermentation process thickens the cream and develops its distinctive flavor. The resulting crème fraîche has a velvety texture and a mild, slightly tangy taste.