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wrong spelling...it is creme fraiche. Got my answer from wikipedia.
No! Creme fraiche has a thicker texture. A better substitution (if you are trying to duplicate creme fraiche) would be half and half with sour cream.
The fat content of creme fraiche is about 30% to 45% as it is made with cream soured with bacterial culture, but is less sour than US style sour cream.
Ingredients1 c Whipping cream1/3 c Sour cream or buttermilk4 c StrawberriesCombine whipping cream with sour cream or buttermilk in a glass jar or bowl. Blend thoroughly. Cover tightly. Leave at room temperature for 24 hours or til serving time. Wash berries. Leave on hulls and serve creme as a dipping sauce.
Yes you can but it is easy to make creme Fraiche. Take heavy cream preferably the ultra pasteurized kind as it has a lower bacterial count than the normal stuff. ( the normal stuff whipps better though and is not unhealthy in any way other than the high fat. Add to the cream some buttermilk. Let the cream stand overnight. When you get up the cream should have set up into cream fraiche. Use sapringly as it is about 1/3 fat.
Sponge cake with creme fraiche filling is a universally liked combination. It is something that Europeans would appreciate more than in the Western world. The creme fraiche would be ideal as a topping as well.
Yes, cream fraiche a is a dairy product. It is derived from full fat milk and used sweet without being cultured.
custard
'la crème fraiche' is the fresh, thick cream made out of milk. It is often called the same in English, using the French term.
There are about 110 calories in 2 tbsp of creme fraiche.
Add sugar, or a blob or yoghurt, cream or creme fraiche in the middle when serving it.