Navigating the Dairy Aisle: The Differences between Crème Fraîche, Sour Cream and Double Cream

Crème fraîche, sour cream, double cream, whipping cream, and single cream are all popular dairy products, but understanding their nuances and optimal uses can be a challenge. In this article, we'll unravel the mysteries behind these creamy delights, helping you navigate the dairy aisle with confidence!

Crème Fraîche 

Pronounced “krem-fresh,” crème fraîche has a luxurious texture and a mild flavour. With a fat content of around 30 to 40%, it's a versatile ingredient for both sweet and savoury dishes. Known for its ability to withstand heat, crème fraîche is a top choice for cooking. For a taste of authentic French savoir-faire, seek out Isigny Crème Fraîche and Bresse Crème Fraîche PDO, celebrated for their exceptional taste and texture. Found in grocery stores and supermarkets worldwide, these French treasures with a Protected Designation of Origin label will elevate your culinary creations.

Sour Cream

A staple in American kitchens, sour cream adds a tangy kick to dishes. With a fat content of 20-30%, its creamy texture is perfect for toppings, dips, and baked goods. However, its thinner consistency compared to crème fraîche means it may not hold up as well in cooked dishes or sauces that require thickening.

Double Cream

If you’re searching for the richest cream you can get, double cream is your best bet! With an impressive fat content of around 48%, its rich and velvety texture turns desserts, sauces, and recipes into indulgent treats. However, be careful when heating it, as double cream is more likely to curdle than crème fraîche because it has lower acidity.

Whipping Cream

With a fat content of around 36%, whipping cream offers a nice balance between richness and lightness. It's perfect for making whipped cream, which can be whipped into soft or stiff peaks to enhance your desserts and drinks. The French equivalent, crème fleurette, is ideal for creating a delicious crème chantilly!

Single Cream 

Offering a lighter touch, single cream has a lower fat content of around 18%. It's commonly used in coffee, tea, and as a pour-over for desserts, providing a subtle creaminess. However, its lower fat content may limit its suitability for recipes requiring thickening or a luxurious texture in desserts.

While we could continue exploring other cream varieties like British clotted cream (a thick cream with at least 55% fat content) or crème crue (which is neither sterilised nor pasteurised and only available via local food circuits), how about we tempt you with some creamy recipes instead? Indulge in dishes such as our famous Quiche Lorraine, our delicious Chicken Fricassée with Mustard Sauce, and our iconic Christmas Yule Log! When it comes to cooking, we believe there’s no harm in adding an extra touch of "creaminess" to every dish!