As of: April 7, 2024, 4:54 a.m
By: Laura Wittstruck
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Sour cream, crème fraîche and sour cream look the same and all have a slightly sour note. Nevertheless, they are three different dairy products.
White, slightly firmer than yogurt and creamy and delicious: sour cream, crème fraîche and sour cream have a lot in common - and they all taste good in fruit salad or as a dip for crispy potatoes. However, they cannot be completely exchanged: there are a few things to consider when it comes to fat content and their use in the kitchen.
Crème fraîche, sour cream and sour cream: the fat content in the check
A dollop of sour cream or crème fraîche makes soups and sauces even creamier. © Katharina Hild/IMAGO
A look at the label reveals what distinguishes crème fraîche, sour cream and sour cream: they contain different amounts of fat. The ranking looks like this:
Sour cream
: With 10 percent fat, sour cream comes in third place. It is made from sweet cream that gets its sour taste from lactic acid bacteria.
Schmand
: Like sour cream, sour cream consists of fermented cream or milk. But it contains a little more fat, more precisely: between 24 and 28 percent.
Crème fraîche
: It comes from French cuisine and is similar to the German variants. With 30 to 40 percent, it is the front runner when it comes to fat content.
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This is how you use sour cream, sour cream and crème fraîche in the kitchen
Cooks know the situation: the recipe actually calls for crème fraîche, but it could no longer be found in the supermarket. Or there is still an open cup of sour cream from the day before in the fridge. The idea of simply swapping one dairy product for another is obvious - and actually makes little difference in taste. But when it comes to sauces or other warm dishes, it's better to use crème fraîche and sour cream instead of sour cream. The reason: Due to its lower fat content, it flocculates quickly when you heat it.
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There are now delicious recipes for all three variants: Crème fraîche tastes good as a creamy touch in soups and stews such as chili con carne, as a basis for tarte flambée or as an addition to fruit salad. Juicy cakes and dips can be made from sour cream, and sour cream is suitable as a base for salad dressings or as a sauce for tacos.