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Creme Fraiche Substitute

angelo04 Sep 11, 2007 10:36 AM

The supermarket was out of Creme Fraiche. What can I use for a Substitute? Thanks in advance for the help.

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  1. Megiac RE: angelo04 Sep 11, 2007 10:37 AM

    sour cream.

    2 Replies
    1. re: Megiac
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      cheesemonger RE: Megiac Sep 11, 2007 10:46 AM

      ditto on the sour cream

      1. re: cheesemonger
        mermy RE: cheesemonger Sep 11, 2007 12:27 PM

        definitely sour cream!

        someone has also told me before... for 1 cup of creme fraiche, use 1/2 cup each of sour cream and whipping cream...

    2. c
      cookingschool RE: angelo04 Sep 11, 2007 12:18 PM

      You could make your own. I use 2 cups heavy cream and wisk in 2 tablespoons sour cream. Keep in a glass bowl or jar on the countertop overnight. Refrigerate at least 4 hours before using. Use pasteurized cream, not ultra-pasteurized, if possible. You can also use buttermilk instead of the sour cream. Keeps for a couple of weeks in the fridge. I can never find creme fraiche in my supermarket!

      2 Replies
      1. re: cookingschool
        angelo04 RE: cookingschool Sep 12, 2007 06:10 AM

        Silly question I'm sure, but keeping it out on the countertop overnight seems strange. Wouldn't it go bad? Please school me on this.

        1. re: angelo04
          c
          cookingschool RE: angelo04 Sep 12, 2007 11:34 AM

          Well, this is when I wish I knew more about food science, but here's the way I understand it:

          It is the live bacteria in the sour cream or buttermilk, acting as fermenting agents, that multiply and protect the cream. You can even leave it out on the counter longer than 24 hours, if it hasn't thickened up enough. It sometimes takes longer to thicken if you use ultra-pasteurized cream. I've left it out as long as 28 hours, just to get it thick enough....thick like whipped cream. But you do need to refrigerate it at that point. Maybe someone who understands the science better can elaborate. In the meantime, I'm alive and kicking! (and it was a very good question!)

      2. maria lorraine RE: angelo04 Sep 12, 2007 01:34 PM

        Fage Greek Yogurt, full-fat.

        1 Reply
        1. re: maria lorraine
          c oliver RE: maria lorraine Nov 22, 2009 01:17 PM

          Oh, excellent! That's just the answer I was searching for.

        2. g
          gala RE: angelo04 Feb 8, 2009 01:50 PM

          If you are cooking something that is not sweet, go to a Mexican market and buy some crema mexicana. It's a tarter thicker version of sour cream and costs about half of creme fraiche.It cooks beautifully where sour cream tends to separate.

          It doesn't work that well for me in desserts, too strong..
          There I would use Greek yogurt.

          2 Replies
          1. re: gala
            ChristinaMason RE: gala Nov 22, 2009 02:24 PM

            I agree, crema is really delicious. It is quite salty though, so again, beware using in sweet recipes.

            1. re: gala
              b
              BadRabbitAU RE: gala May 19, 2011 01:33 PM

              I agree that Crema is the closest sub. Much closer than sour cream.

            2. kchurchill5 RE: angelo04 Feb 8, 2009 01:52 PM

              Sour Cream, however if cooking with it. Sour cream can curdle in a source or baking, Creme Fraiche does not. But sour cream is the sub.

              1 Reply
              1. re: kchurchill5
                ChristinaMason RE: kchurchill5 Nov 22, 2009 02:25 PM

                and make sure it is full-fat sour cream. anything less could break over heat.

              2. g
                gala RE: angelo04 Feb 8, 2009 01:58 PM

                I forgot to add that the easiest way i have ever found to make creme fraiche is to find cream that has not been ultrapasteurized. Try a health food store. Stir in a few spoonfuls of the creme fraiche you already have as a starter.

                If none, use buttermilk. Put creme fraiche in a jar with a loose paper towel and rubber band covering it to keep dust out. Place on a shelf (or chair seat) above a working radiator. Mine was about 3 feet over the radiator. Leave overnight or till you've got it thickened to where you want it.

                it might take 24-36 hours, even. Just keep checking.
                In summer I just leave it out covered on the counter til thick .

                then refrigerate in a covered jar with the lid screwed on..

                1. i
                  ILoveIna RE: angelo04 May 19, 2011 01:13 PM

                  There is a new product out called Philadelphia Cooking Cream. I find it a great substitute and it won't separate at high temperatures

                  2 Replies
                  1. re: ILoveIna
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                    Annette03 RE: ILoveIna May 14, 2014 09:53 AM

                    What part of the store is it in, is it with the sour cream/cream cheese section or is it in with the whipping cream/buttermilk area, generally speaking? Thanks

                    1. re: Annette03
                      sunshine842 RE: Annette03 May 14, 2014 11:12 AM

                      with the sour cream, at least in my area

                      tried it -- blergh -- tasted very chemically and weird.

                  2. l
                    Lovelyladyleo RE: angelo04 Apr 30, 2014 07:03 PM

                    I first made this and without the crime fraiche and trust me get some Philadelphia chives or chives with onions
                    The taste is totally awesome and PERFECT
                    As sour as that stuff sounds doesn't sounds like I nor my boyfriend who adores the recipes would like it

                    4 Replies
                    1. re: Lovelyladyleo
                      c oliver RE: Lovelyladyleo Apr 30, 2014 07:14 PM

                      When you first made what please?

                      1. re: c oliver
                        l
                        Lovelyladyleo RE: c oliver May 3, 2014 08:45 AM

                        The food that is on the post

                        1. re: Lovelyladyleo
                          c oliver RE: Lovelyladyleo May 3, 2014 09:05 AM

                          You wrote:

                          " first made this and without the crime fraiche " and I don't know what it is you made. I can't imagine subbing cream cheese, much less flavored, for creme fraiche.

                          1. re: Lovelyladyleo
                            sunshine842 RE: Lovelyladyleo May 3, 2014 09:07 AM

                            The OP doesn't reference any recipe -- it's just a request for a substitute.

                      2. n
                        nennie RE: angelo04 May 2, 2014 05:37 PM

                        what is the substitute for crème frauche

                        6 Replies
                        1. re: nennie
                          l
                          Lovelyladyleo RE: nennie May 3, 2014 08:12 AM

                          Jus use Philadelphia cream cheese with chives or chives with onion
                          Very tasty

                          1. re: Lovelyladyleo
                            sunshine842 RE: Lovelyladyleo May 3, 2014 08:17 AM

                            NO.
                            Creme fraiche doesn't have chives or onions in it, and it's much, much softer than Philly.

                            Sour cream is the closest you'll find.

                            1. re: sunshine842
                              l
                              Lovelyladyleo RE: sunshine842 May 3, 2014 08:43 AM

                              I didn't say it had chives or onions I mentioned Wht i substituted with Philly

                            2. re: Lovelyladyleo
                              k
                              kpaxonite RE: Lovelyladyleo May 3, 2014 08:18 AM

                              what are you talking about??

                              1. re: kpaxonite
                                l
                                Lovelyladyleo RE: kpaxonite May 3, 2014 08:44 AM

                                As far as what
                                I'm confused

                                1. re: kpaxonite
                                  l
                                  Lovelyladyleo RE: kpaxonite May 3, 2014 08:48 AM

                                  I thought we were all on the same topic
                                  About the creme fraiche

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