Sour cream, crème fraîche: Differences, fat content & uses

Bonn. The fat in sour cream, crème fraîche, and other fermented dairy products makes them valuable flavor carriers. Their consistency varies from thick to firm. This depends on the fermentation temperature and the specific bacteria added during the souring process. The Federal Centre for Nutrition (BZfE) explains this and offers tips on which types of fermented dairy go best with which dishes.

Sour cream, also known as sauerkraut, is relatively thin and contains a relatively low amount of fat (10%). Therefore, it's a low-fat alternative to mayonnaise or whipped cream in salad dressings. However, be careful: it quickly loses its smooth consistency when cooked and can curdle in hot sauces. This can be prevented by first whisking the sour cream with a little cornstarch or sifted flour. It's best to add sour cream to dishes just before serving.

Sour cream contains 20 to 24 percent fat. It tastes milder than crème fraîche, is less acidic, and has a firm consistency. Sour cream adds a fresh touch to both cold and hot dishes. A classic is a moist sour cream cake based on Grandma's recipe, which can be baked up to two days in advance.

Crème fraîche has a fat content of at least 30 percent and does not curdle even when heated to high temperatures. It has a pleasantly fresh taste and only a mild acidity. This makes it a great match for spicy dishes like chili con/sin carne. Crème fraîche is also permitted to contain up to 15 percent sugar. This makes it particularly creamy, but also significantly higher in calories. Those wishing to reduce the amount can replace half of the crème fraîche with milk or low-fat cream cheese.

RND/dpa