VERMONT CREAMERY
Vermont Creamery Crème Fraîche
What it is
Crème fraîche is a cultured cream product with a rich, slightly tangy flavor and a thick, velvety texture. It is made by fermenting heavy cream with a specific blend of bacterial cultures. This process gives it a distinct taste that is less sharp than sour cream. Its high fat content makes it stable when heated, preventing it from curdling in hot dishes. It is a versatile ingredient enjoyed in both sweet and savory preparations.
How people cook with it
This cultured cream is a staple for adding richness and a subtle tang to a wide range of dishes.
- Dolloping on fruit
- Swirling into soups
- Enriching sauces
- Baking into desserts
Crème fraîche can be used in numerous ways in the kitchen. It is excellent as a topping for baked goods, fresh fruit, or even savory dishes like chili or tacos. When cooking, it can be stirred into sauces, soups, and stews to add a luxurious creaminess and a hint of acidity. It holds up well to heat, making it suitable for finishing dishes that are served warm. In baking, it contributes moisture and tenderness to cakes, tarts, and pastries, providing a sophisticated flavor profile.
How it differs from similar foods
Unlike sour cream, crème fraîche has a higher fat content and a milder, more complex tang. This makes it less likely to curdle when exposed to heat, offering greater versatility in cooking. Its texture is also typically richer and smoother than sour cream.
Who it is for
Home cooks and professional chefs alike appreciate its luxurious texture and nuanced flavor.
How to keep the rest
To store leftover crème fraîche, ensure the container is tightly sealed and kept refrigerated. It will maintain its quality for several days when properly stored. Avoid freezing, as this can alter its texture and consistency. Use a clean spoon when scooping to prevent contamination.