Yoplait
Yoplait Whole Cream Crème Fraîche
What it is
Crème fleurette entière, also known as crème fraîche, is a cultured dairy product. It is made by adding a bacterial culture to heavy cream, which thickens the cream and gives it a slightly tangy flavor. This particular product is from Yoplait and is made with whole cream, meaning it has a higher fat content than some other versions. The fat content contributes to its rich texture and smooth mouthfeel. It is a versatile ingredient used in both sweet and savory dishes.
How people cook with it
It adds a luxurious richness and subtle tang to a wide range of culinary creations.
- Swirling into soups
- Topping for fruit
- Enriching sauces
- Baking desserts
Crème fleurette entière can be used in many ways in the kitchen. It is excellent for finishing dishes, adding a dollop to hot soups or stews just before serving to enrich their flavor and texture. It can also be stirred into sauces to make them creamier and smoother, or used as a base for dips and dressings. In baking, it can add moisture and tenderness to cakes and pastries, or be whipped and sweetened for a decadent topping. Its stability at higher temperatures makes it suitable for cooking applications where other creams might curdle.
How it differs from similar foods
Compared to regular sour cream, crème fraîche is generally richer due to its higher fat content and has a milder, less acidic tang. It is also more stable when heated, making it less likely to curdle in hot dishes. This makes it a preferred choice for many professional chefs and home cooks seeking a smoother, more luxurious creaminess.
Who it is for
Home cooks and professional chefs who appreciate a rich, versatile dairy ingredient.
How to keep the rest
Once opened, store any remaining crème fleurette entière in its original container in the refrigerator. Ensure the lid is tightly sealed to maintain freshness and prevent it from absorbing odors from other foods. It is best consumed within a few days of opening to enjoy its optimal flavor and texture.