John Myers
Sour cream and crème fraîche are perfect helpers in both hot and cold dishes and it is hard to imagine life without them. At least they are aware that there is a difference between crème fraîche and sour cream.
Strong together
Crème fraîche and sour cream are perfect for both cold and warm dishes. Whether in a salad, in sauces and dips, as a delicious filling for cakes, or as the icing on the cake on your steak. Crème Fraîche and sour cream are perfect companions for your successful and delicious dish. The field of application of the two products is large and they have important and healthy ingredients:
- the high content of vitamins A, B, and C
- contain calcium, iron, and magnesium
So you do something for your bone metabolism and your well-being. The higher the fat content, the higher the intake of vitamins and minerals. It is a well-known fact that fresh products do not have a very long shelf life. Especially when open. If you store fresh sour cream or crème fraîche in a cool place, you can safely wait two weeks before using the products. Once opened, you should allow a maximum of three to four days to elapse before you have used up the sour cream or crème fraîche.
It’s the difference
At first glance, both products look almost the same. Be it in appearance or in use. If you take a closer look, you will notice a difference between sour cream and crème fraîche.
Sour cream – less fat, but great!
Actually, sour cream is just sour cream. To start this process, lactic acid bacteria are simply added to the cream. This is how the perfect kitchen helper is created. The proportion of fat in sour cream is between 20 and 29%. This also gives it its firm consistency. You can often find it in supermarkets under the term sour cream. In this product, the fat content is at the upper limit of 29%. The fine, sour but mild taste goes wonderfully with many dishes such as:
- salads
- vegetables
- Dips and Sauces
- finger food
- Bakery products
Your dishes get a creamy consistency and taste creamier and milder.
Already knew?
The big difference between crème fraîche and sour cream is that sour cream has no place in sauces and dishes that are to be heated due to its lower fat content. Sour cream flakes out and your dish becomes unsightly and has lumps. It is better to use crème fraîche for this or add the sour cream at the end just before serving.
Creme Fraiche – the all-rounder
The French alternative simply means fresh cream. The big difference between sour cream lies in the fat content. Crème Fraîche weighs a lot more and contains at least 30% fat and even up to 15% sugar. The cream, which is the starting product as with sour cream, is stored for one to two days with lactic acid bacteria at a temperature of 20 to 40 degrees. The lactose converts the cream into lactic acid. Due to the high proportion of fat, crème fraîche is not only creamier, but the French version also has its advantages when it comes to processing. No matter how hot you cook your dish, crème fraîche is the perfect companion at any time. It does not flake and refines your dish perfectly. If you don’t have crème fraîche at home, you can substitute it with other alternatives.
