Crème fraîche and sour cream are both great additions to many dishes, adding richness and tangy flavours to recipes. But what’s the difference between crème fraîche and sour cream? If you’re a dairy lover, you’ll also know that the price difference between crème fraîche and sour cream is a major factor in your choice.
These rich, creamy dairy products are widely available in local grocery stores, but how you use them can make or break a dish. We identify the difference between crème fraîche and sour cream, and add in a few of our favourite recipes for you to try.
Crème fraîche and sour cream: What’s the difference?
While both of these dairy products are cream-based and used in sweet and savoury dishes, like baked potatoes and dips, their differences count more than their similarities.
Crème fraîche
- Contains about 30% fat
- Starter cultures are added to high-fat cream
- Crème fraîche is cultured for over 15 hours
- The starter cultures create a nutty flavour and aroma
- The length of culturing results in a stable product, meaning it won’t split or curdle when heated or added to acidic ingredients
- Does not contain added thickeners
- Around R48 to R54 for a 250 g tub
Sour cream
- Contains about 20% fat
- Lactic acid bacteria cultures are added to a mixture of cream and milk
- Sour cream is fermented for 6 hours
- The lactic acid bacteria create a tangy, sour flavour and aroma
- May include added ingredients like rennet, gelatin, and vegetable enzymes to act as thickeners and stabilisers
- Sour cream is not as stable as crème fraîche and might split or curdle when heated or added to acidic ingredients
- Around R37 to R40 for a 250 g tub
Which one should I use?
Choosing whether to use crème fraîche or sour cream all depends on the dish you’re planning to make.
- Sour cream should avoid high heat and acidic mixtures, as it will split or curdle
- Sour cream adds a sour, more acidic note to a dish – making it more appropriate for savoury dishes
- Crème fraîche is very stable and can be added to any heated or acidic dish
- Crème fraîche adds a silky, rich finish to soups, sauces, and dressings
- Crème fraîche’s nutty aroma pairs well with both sweet and savoury dishes
- Crème fraîche can be substituted for sour cream, giving the dish a richer flavour, but sour cream shouldn’t be substituted for crème fraîche (you’ll lose stability, creaminess and nutty flavour)
Our favourite crème fraîche and sour cream recipes
1. Herbed rump steak salad with horseradish crème fraîche
2. Pizza with smoked salmon, caviar and crème fraîche
3. Upside-down plum cake with crème fraîche
4. Fish tortillas with fennel slaw and sour cream
5. Mixed berry and sour cream no-bake cheesecake
6. Ciabatta with meatballs and harissa sour cream
