Description
Crème fraîche is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and bacterial culture. It is served over fruit and baked goods, as well as being added to soups and sauces. It is used in a variety of other recipes. Sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. Sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions.
Benifits
- Creamy, rich flavor for recipes.
- Adds depth to savory dishes.
- Enhances desserts with silky texture.
- High fat content for indulgence.
- Subtle tangy taste complements flavors.
- Versatile ingredient for cooking creativity.