Crème Fraîche vs Heavy Cream

Crème Fraîche vs Heavy Cream

In the realm of creamy dairy delicacies, few are more beloved than heavy cream and crème fraîche.

They’re used the all across the globe in both sweet and savory recipes. If there’s one thing they have in common, it’s their versatility. They provide a decadent richness and unmistakable mouthfeel to any recipe.

Of course, both are derived from milk but otherwise there are considerable differences between them.

Our goal in this article is to uncover all of them so you can decide which one is right for you and that delectable recipe you’ve been considering.

Perhaps the most important differences between heavy cream and crème fraîche are consistency and flavor. Heavy cream is a thick liquid whereas crème fraîche has a consistency closer to a blend of yogurt and sour cream. In terms of flavor, heavy cream is rich and buttery with a mild, milky sweetness whereas crème fraîche, thanks to fermentation used to make it, is light but with a hint of tanginess.

Given that there’s such a large difference between the taste and texture of each, it stands to reason that how they are made, the history of each and how they’re used would differ as well.

So, let’s get right to it and learn more about each of them!

History and Origin Differences

Though no one is certain, it’s believed that the use of cream likely originated with the beginnings of animal husbandry which would have placed its origins in Paleolithic times. Over the centuries, the love of this dairy delight transcended cultures and became a staple for most Europeans during the Middle Ages.

Later, as fine cooking took hold in Europe, the use of cream as a key ingredient took a place that it would never relinquish. But it is Chef Marie-Antoine Carême, who many credit as the inventor of “grande cuisine” that would take the use of cream to new heights.

His flamboyant and grandiose cooking style made him sought after by royalty and the aristocracy alike. He excelled in creating sweets and confections that featured the use of cream. In addition, many of the sauces he’s known for got their renowned flavor from the addition of cream.

While Carême might have been the first, he’s certainly not the last to feature heavy cream prominently. In nearly every culture around the world today, cream is a regular part of many types of cuisine – from the sublime to the humble – and everything in between.

Chef Carême is not the only French contribution we’re discussing. Crème fraîche also hails from the high cuisine culture, specifically the regions of Alsace, Loire and Normandy, which are renowned for their dairy production.

Crème fraîche translates to “fresh cream” and considering its history, the name suits it perfectly.

It’s likely one of the earliest known and easy to make dairy products since it relied on Nature to do the work. In its simplest form, fresh milk was allowed to stand overnight. Cooler temperatures allowed for cream to separate from milk and rise to the surface.

Once there, the cream could be quickly and easily collected. 

Taste and Texture Differences

Heavy cream is thick but pourable – imagine if a glass of very thick milk and you’ll have some idea of its consistency and texture. The thickness of heavy cream is caused by the high amount of fat it contains. The high levels of fat impart a naturally delicious flavor that can be described as rich and buttery with a hint of sweetness.

The mild, milky sweet flavor of heavy cream combined with its heavenly smooth texture are what make it such a natural fit for dessert recipes or when adding decadent creaminess to savory dishes.

For fans of yogurt and sour cream, the flavor and texture of crème fraîche is one you’re going to love. Crème fraîche is a cousin to both culinary staples so it make perfect sense that if you enjoy one (or both!) of them, then you will feel the same way about crème fraîche!

While crème fraîche embodies much of what sour cream and yogurt have to offer, it can best be thought of as a lighter alternative.

It’s less sour and as such, imparts less of tanginess on the palate which makes it perfect for many recipes where sour cream or yogurt simply can’t be used because their flavor would overpower the dish.

Production Differences

In strictest terms heavy cream, which can also be referred to as heavy whipping cream, is a layer of fat which floats to the surface of milk prior to any homongenization. Homegenzation is a process that converts the fat in cream into microscopic droplets allowing them to float in milk despite remaining non-soluble.

Without homongenization, the separation of the fat layer happens naturally over time but modern production methods employ the use of centrifuges, or separators, that enable the separation at industrial scale.

Crème fraîche, as the name implies, is made from cream but producing the finished product is not as straightforward as it is with heavy cream.

Whereas heavy cream is made using mechanical processes, crème fraîche is produced using biological processes.

In fact, making crème fraîche is quite similar to the methods used to make yogurt. Bacterial starter cultures are added to the cream and then allowed to ferment, all while controlling the temperature range.

The result is that the bacteria acts to impart a thick consistency to the cream and the characteristic lightly tangy flavor crème fraîche is known for.

Fat Content Differences

Heavy cream has a fat content of approximately 36%. It distinguishes itself from other cream products like light cream or whipping cream in one important way. When beaten, heavy cream will produce firm, stable peaks.

Crème fraîche comes in many forms but perhaps the most commonly used is crème fraîche liquide which has a fat content ranging from 30 – 40%.

Usage Differences

Heavy whipping cream is used in hot and cold dishes both as an ingredient for savory dishes like sauces and soups or sweet items like puddings or cakes. It’s also widely used as a sweetened topping for fruit, ice cream and pies.

Crème fraîche is most often used in desserts or to make things like crème chantilly or ganache. For savory uses, it’s commonly found in sauces, soups and pastas. Thanks to the high fat content, crème fraîche resists curdling which makes it suitable for preparations involving heat.

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