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Don’t have any crème fraiche? We both realize that creating our own crème fraiche is out of the question at this time. But have you ever tasted sour cream?

It is one of the most popular crme Fraiche replacements that you may use right away; nevertheless, it is not as rich and thick as crme Fraiche.

So don’t worry if you’re not a fan of sour cream.

Some suitable crme Fraiche substitutes include Greek yogurt, Mexican cream, Cream cheese, ricotta, Mascarpone, Greek yogurt, and many more that resemble its nutty, acidic, and slightly sour taste, as well as its density.

What Is Crème Fraîche?

If you’re used to sour cream, crme frache is the French equivalent.

Crme frache means “fresh cream” in French. It is a thick cultured cream with a rich, acidic taste and around 30% butterfat.

This cream, like sour cream and cream cheese, is commonly packed in little tubs and sold in the dairy department.

Most significantly, you do not need to be fluent in French to use this cream.

They may be used to thicken soups and sauces, but they are most known for their use in desserts, whether spooned over cakes, pies, fruit, or added into the batter.

Best Creme Fraiche Substitutes

Although you may be ecstatic to find something that is comparable to or even better than crème fraiche, keep in mind that these alternatives will work dependent on the recipe.

Well, without further ado, let’s get right to it.

1. Sour Cream

Consider that for a moment.

Crème frache is the French equivalent of sour cream. And, since crème fraiche is more difficult to get and more costly, sour cream has a higher chance of replacing it.

It has a naturally rich and creamy flavor. Both goods perform similarly. Sadly, because of its larger fat level and tangier flavor, crème fraiche is significantly more adaptable.

You may use this smooth cultured cream in place of crme frache in a 1:1 ratio.

It will have a tangier flavor, but it will suffice if you have it on hand.

Moreover, they are easily accessible at any grocery store and complement both sweet and savory dishes.

2. Mexican Crema

If you think sour cream isn’t cutting it, try Mexican cream. It is the Mexican equivalent of French crme frache, and both contain 30% fat.

Also, both creams share a similar acidic flavor. Crema, on the other hand, has a thinner consistency and a somewhat sweeter taste.

Crema may be used in place of crme frache when dolloping or drizzling over tacos, soups, potatoes, or anything else that requires a subtle acidity.

It works well in dishes that need just a modest quantity of crme frache.

It’s also quite cheap and always accessible in Mexican markets or supermarkets.

I like the homemade version over the commercial ones since it has a smoother taste.

3. Cream Cheese

I can also attest to the deliciousness of cream cheese as a creme fraiche alternative.

And chances are you’ll have this cream on hand to use in a dish that asks for crme frache.

They are quite ordinary among dairy products and reasonably priced.

While heavier, it is less acidic than crme Fraiche.

Many individuals who enjoy thick toppings, whether for sauces, soups, cakes, or bakes, always include a squeeze of lemon juice to enhance the acidic taste.

You may also make an ultimate sandwich, Fondue, Cheats cheesecake, Meatballs, Ice cream, or Pat with it.

4. Buttermilk + Heavy Cream

You may prepare this combination for as little as $5. We sometimes have all of these items laying inert in our refrigerator, waiting to be utilized.

Now is the time for some chemistry since I’d feel bad tossing them out if they were expired and unopened.

Thus, if you’re short of crème fraiche, combine 2 cups heavy cream and 2 teaspoons buttermilk in a glass jar.

The longer it rests, similar to preparing homemade crme, the thicker it becomes. If you leave it out for longer than 24 hours, it will spoil.

Don’t worry, your end product will taste and feel more like crme frache.

5. Mascarpone

Mascarpone is an Italian cream cheese that has a taste and texture similar to crme fraiche.

Since they both have a thick, creamy consistency, many homeowners and professional cooks believe Mascarpone is the greatest replacement for crème fraiche other than creating it yourself.

Crème Fraiche, on the other hand, is a thinner cream since it is more acidic and has less fat than Mascarpone, which has roughly 60 to 75% fat content.

Amazingly, exchanging on a 1:1 ratio works for both.

Moreover, the mascarpone taste is somewhat sweet with no sharpness, so it works best in sweets.

You may easily get them at your local grocery shop. Yet, if you’re feeling adventurous or cheffy, you can make your own mascarpone.

Moreover, just two components are required. 3 cups of heavy cream and three teaspoons of lemon juice.

6. Greek Yogurt

I’m sure you saw this one coming. Who hasn’t heard of the renowned Greek yogurt?

This cream is an absolute must-have for daily usage. It has a texture similar to crme frache; except the whey has been eliminated to give it a thick consistency.

And you swap them in at a 1:1 ratio for crme frache.

The sole drawback is that Greek yogurt has less fat, is not as rich as crème fraîche, and has a tangier flavor.

Although it will work in almost all recipes, the texture may change owing to the lower fat level. It will quickly curdle in spicy sauce or soup.

When you’re nearly done with the recipe, turn off the heat and add the cream. Even better, while simmering, use a lower temperature.

7. Ricotta

Strange choice, but it may be used in lieu of sour cream, Greek yogurt, or even crème fraiche, particularly in cold soups, as a dip foundation, or in desserts.

It has a similar consistency to the others, however it works without the need for cooking.

It is also preferable to utilize the handmade version. So prepare for another intriguing experiment.

8. Make It Yourself

If it comes down to it, the final option is to manufacture it yourself.

Have you just shuddered?

Creating a crme frache at home is a breeze. Consider making vanilla ice cream; it’s just as simple, if not simpler.

All you’ll need is cream, buttermilk, and time.

Good news, both components are readily available at any grocery shop and are almost certainly in your refrigerator.

As a result, you will require:

  • 3 tablespoons of buttermilk
  • 2 quarts thick cream

The first step is to acquire a glass jar and mix together the heavy cream and buttermilk.

Second, airtighten the glass jar with a breathable material such as cheesecloth.

Let it to rest at room temperature for up to 24 hours, ideally between 21 and 24 degrees Celsius (7075 F).

I understand. You can’t wait to try it. The essential ingredient, though, is time, since Crme Fraiche thickens as it sits.

Following that, stir the mixture and secure the lid.

Make sure it has rested in the refrigerator for at least 24 hours before using it.

Only then will you be able to really appreciate your handmade crme frache.

Professional Advice:

For the greatest results, use ONLY fresh heavy cream and ordinary pasteurized fresh cream rather than ultra-pasteurized fresh cream.

The buttermilk, on the other hand, should be cultivated. Any effort to use uncluttered buttermilk will very certainly destroy the intended effect.


As you can see, you have a plethora of options at your disposal. You may either use one of the seven crme Fraiche replacements or manufacture your own crme Fraiche in your house with only two components.

It’s always interesting to try something new whether you’re a gourmet or a food aficionado. It’s much more enjoyable when you make it yourself in the kitchen. You’re not Gordon Ramsay, but you feel accomplished and more like an experienced cook.

The ball is now in your court!

Related Articles:

  • Asiago vs. Parmesan Cheese
  • Alternatives to Parmesan Cheese
  • Monterey Jack vs. Colby Jack
  • Is Cheddar Cheese a Vegetarian Cheese?


What can I use in place of crème fraîche?

Sour cream (which has less fat) is the best and simplest substitution, but it lacks the richness and tanginess of crème fraiche. Full fat plain Greek yogurt is another option, although it lacks the same smooth texture and mild taste.

What is crème fraîche compared to?

Crème fraiche is thicker, richer (see fat content), and less tart than sour cream, and it’s fantastic in soups and sauces since it won’t curdle if boiled. Or just spoon it into your mouth, untouched.

Is crème fraîche and sour cream the same thing?

What’s the Difference Between Crème Fraiche and Sour Cream? Sour cream is cream that has been fermented with lactic acid bacteria culture. Crème fraiche is usually created with unpasteurized cream, which naturally contains fermentation germs.

Can you use cream cheese instead of crème fraîche?

Cream cheese has a similar creamy, slightly tangy flavor to crème frâiche and may be replaced in most recipes at a 1:1 ratio.

What is the closest thing to crème fraîche?

Since both have a somewhat sour flavor and are cultured, sour cream is the most often used alternative for crème fraîche. In almost every recipe, an equivalent quantity of sour cream may be substituted for crème fraîche.

What is the American term for crème fraîche?

Crème fraîche, which translates to “fresh cream” in English, is a thick cultured cream. Cultured cream, like sour cream or Mexican crema, is cream that has been soured with a bacterial culture. Crème fraiche has a nutty, acidic, somewhat sour taste and is around 30% fat.

Is mascarpone the same as crème fraîche?

Mascarpone is an Italian variation of creme fraiche that is gentler and sweeter than crème fraiche. They all have a wonderful, peppery edge and are ideal for accompanying rich chocolate pastries.

Can I use heavy cream instead of crème fraîche?

Extra Thick Cream

Cream has a high fat content and will not curdle, so use it in soups and sauces as you would crème fraiche. You may simply beat your cream and use it in place of crème fraiche.

Is sour cream better for you than crème fraîche?

Crème fraiche has more fat than sour cream. Crème fraiche has a fat percentage of around 30-45%, while sour cream has a fat content of approximately 18-20%.

Can I use Philadelphia instead of crème fraîche?

Crème de Philadelphia

It is a good alternative for crème fraiche and does not separate at high temperatures, according to some.

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