Out of Creme fraiche, one case

Can you substitute sour cream for creme fraiche?

4 options, ranked, with the exact amount

Use thisBest of 4 options

Use Full-fat sour cream

Same amount as the creme fraiche

Yes: use the same amount of full-fat sour cream for cold uses and in baking. It is tangier and less rich than crème fraîche. The limit is heat: sour cream has much less fat, so it curdles if it boils. In a hot sauce or soup, stir it in off the heat at the end, or mix ½ cup sour cream with ½ cup heavy cream per cup of crème fraîche, which holds up far better.

Verdict —: Tweak it
The tweak —: For anything hot, take the pan off the heat, stir a few spoonfuls of the hot liquid into the sour cream, then stir it back in. Do not boil it afterward.
Best for —: a dollop on soup, tacos, potatoes or fruit
Pantry —: Likely in your cupboard

One casethe full créme fraîche card

Every option, one card

Ranked

Creme fraiche substitutes compared
#	Substitute	Instead of creme fraiche	Verdict
1	Full-fat sour creama dollop on soup, tacos, potatoes or fruit	Same amountTweak it	Tweak it
2	Sour cream + heavy creampan sauces and stroganoff	½ cup sour cream + ½ cup heavy cream per cupWorks	Works
3	Mexican cremahot sauces and soups	Same amountTweak it	Tweak it
4	Heavy cream + buttermilk (homemade)when you can plan a day ahead	1 cup heavy cream + 2 tbsp buttermilk per cupWorks	Works
Not a swap	Light or fat-free sour cream	not a swapNot for this	Not for this

What changesWhat changes, option by option4 options

Full-fat sour cream

tangier and lighter; less buttery

Cultured cream like crème fraîche, at about 18% fat against roughly 30%. The tang is sharper and the body is similar when cold.

Best for: a dollop on soup, tacos, potatoes or fruit, dips and cold dressings, cakes, scones and quick breads
Prep: For anything hot, take the pan off the heat, stir a few spoonfuls of the hot liquid into the sour cream, then stir it back in. Do not boil it afterward.
Contains: dairy
Where it fails: Pan sauces and soups that boil after it goes in: it splits into grainy flecks and whisking will not bring it back. It also will not whip.

Sour cream + heavy cream

very close: mild tang, rich

Cutting sour cream with heavy cream brings the fat close to that of crème fraîche and softens the tang. This is the version to use when the sauce has to simmer.

Best for: pan sauces and stroganoff, cream soups, any recipe that cooks the crème fraîche
Prep: Whisk the two together until smooth before adding them to the pan.
Contains: dairy
Where it fails: It is a little thinner than crème fraîche when cold, so it makes a looser dollop.

Mexican crema

milder and slightly salty

Crema mexicana is a cultured cream close to crème fraîche in fat, so it can be heated without curdling. It is thinner, milder and often lightly salted.

Best for: hot sauces and soups, drizzling over finished dishes, enchiladas and tacos
Prep: Taste it for salt and reduce the salt in the recipe to match.
Contains: dairy
Where it fails: Too pourable for a thick dollop or for a tart filling that needs body. Check the label: some cremas are lower in fat and behave like sour cream.

Heavy cream + buttermilk (homemade)

the same: rich, nutty and mildly tangy

This is how crème fraîche is made at home: the buttermilk cultures the cream until it thickens. It is the real thing, but it takes a day.

Best for: when you can plan a day ahead, sauces that boil, whipping to soft peaks
Prep: Stir the buttermilk into the cream in a clean jar, cover loosely and leave at room temperature 12 to 24 hours until thick, then refrigerate.
Contains: dairy
Where it fails: No help if dinner is tonight.

Use pasteurized cream and cultured buttermilk. Ultra-pasteurized cream thickens more slowly.

Light or fat-free sour cream

thin and sharp

With even less fat than regular sour cream, and usually starch or gums to thicken it, this is the furthest from crème fraîche.

Best for: a cold dollop, at most
Contains: dairy
Where it fails: It breaks almost at once in a hot pan and waters out in dips and baking.

Tips for substituting creme fraiche

5 tips

Cold uses and baking: swap full-fat sour cream 1:1 with no changes.
Hot sauces: add sour cream last, off the heat, and serve without boiling. If the sauce must simmer, use the half sour cream, half heavy cream mix.
Whisking 1 tbsp flour into each cup of sour cream before it goes into a hot sauce helps it resist curdling.
Sour cream is more tart. Where the recipe also adds lemon juice, vinegar or wine, start with a little less and taste.
Have the sour cream at room temperature before it goes into anything warm. Cold sour cream into a hot pan is what splits first.

Questions

5 questions

Will sour cream curdle if I cook with it in place of crème fraîche?

It will if it boils. Crème fraîche has enough fat to boil without splitting, and sour cream does not. Stir sour cream in off the heat at the end and keep the dish below a simmer, or mix it half and half with heavy cream first.

Can I use sour cream in place of crème fraîche in baking?

Yes, in the same amount. Both are acidic, so they react with baking soda the same way. The cake or scone is slightly less rich and a little tangier.

Is Mexican crema a substitute for crème fraîche?

Yes, 1:1. Crema mexicana is the closer match for cooking, because it is high enough in fat to heat without curdling. It is thinner and often salted, so reduce the salt in the recipe and expect a pourable sauce, not a thick dollop.

What is the difference between sour cream and crème fraîche?

Fat and tang. Crème fraîche is about 30% fat, mild and nutty, and stays smooth when boiled. Sour cream is about 18% fat, sharper, and curdles at a boil. Cold, they are close enough to swap freely.

Can I whip sour cream like crème fraîche?

No. Crème fraîche whips to soft peaks because of its fat; sour cream stays loose. For a whipped topping with tang, whip heavy cream to soft peaks and fold in a few spoonfuls of sour cream.