Baking with Creme Fraiche

What is creme fraiche?

Creme fraiche is a cultured cream that originates in France. Cream is thickened and lightly soured by friendly bacteria, which gives it a rich, smooth texture and a mild tang. It is thicker than regular cream and less sharply sour than most sour cream. It is spooned onto desserts, stirred into sauces, and used in cakes and pastries. It is similar in spirit to the cultured creams found in Eastern Europe, such as smetana.

Why bake with creme fraiche?

Creme fraiche is useful in baking for a few reasons:

• Moisture: its fat content is higher than that of sour cream or yogurt, which helps keep cakes, scones, and quick breads tender and from drying out.
• Gentle tang: the slight acidity balances sweetness and pairs well with fruit.
• Heat tolerance: it generally copes with oven heat better than lower-fat dairy such as yogurt or milk.
• Easy swap: in many recipes it can stand in for sour cream or buttermilk, though results vary slightly.

Fat percentage differs by brand and country, so check the label if you are working to a precise recipe.

Easy creme fraiche loaf cake

This is a simple base that works with berries, cherries, or chopped chocolate. Use it as a starting point and adjust to your pan and oven.

Ingredients

• 190 g (1 1/2 cups) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 150 g (3/4 cup) granulated sugar
• 2 large eggs
• 120 g (about 1/2 cup) creme fraiche
• 60 ml (1/4 cup) neutral oil or melted butter
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 150 g (about 1 cup) berries or pitted cherries, tossed in a spoonful of flour

Method

1. Heat the oven to about 175 degrees C (350 degrees F). Grease and line a 900 g (2 lb) loaf pan.
2. Whisk the flour, baking powder, and salt in a bowl.
3. In another bowl, whisk the sugar, eggs, creme fraiche, oil, vanilla, and zest until smooth.
4. Fold the wet ingredients into the dry until just combined, then gently fold in the fruit.
5. Spoon into the pan and bake until a skewer comes out clean, commonly 45 to 60 minutes. If the top browns too fast, cover loosely with foil.
6. Cool in the pan for 10 minutes, then lift out and cool on a rack.

Tossing the fruit in flour helps keep it from sinking. Frozen berries can be used straight from the freezer, though they may need a few extra minutes.

More ways to bake and serve

• Pound cake: a spoonful or two in the batter adds richness and a soft crumb. See our lemon polenta pound cake for a lemony pound cake to experiment with.
• Scones: swap some of the cream or milk for creme fraiche. A blueberry and lemon scone works well.
• Tart fillings: stir into a custard or cheesecake-style filling for a tangy finish. This pairs well with the thin-based fruit tarts in our Swiss pastries guide.
• Whipped topping: whisk with whipped cream and a little sugar for a cake filling. It is lovely with nut tortes.
• Quick dessert bowls: spoon over cold fruit such as sour cherries and shaved dark chocolate for a no-bake dessert.
• Sauces and glazes: warm gently with chocolate for a simple ganache-style sauce.
• Fruit fools and baked peaches: dollop on top, or spoon it over roasted strawberries. It works nicely with the stuffed peaches in our amaretti dessert ideas.

What is a substitute for creme fraiche?

You have several options:

• Sour cream: the closest everyday swap in baking, usually 1:1, though it is a bit tangier and lower in fat.
• Mascarpone: richer and milder; thin with a splash of milk or a little lemon juice if needed.
• Thick Greek yogurt: works in cakes and scones, but is lower in fat and more likely to split in hot sauces. Strained, tangy labneh is another option for cold desserts and fillings.
• Heavy cream plus a little acid: stir in a small amount of lemon juice and let it thicken, which approximates the tang.
• Homemade: warm heavy cream gently, stir in a spoonful of buttermilk or live-culture yogurt, cover loosely, and leave in a warm place for roughly 12 to 24 hours until thick, then refrigerate. Use pasteurized cream and clean utensils, and discard it if it smells unpleasant.

Will creme fraiche curdle when cooked?

Creme fraiche is generally more stable under heat than sour cream or yogurt because of its higher fat content, so it is commonly stirred into hot sauces and baked into cakes without trouble. It can still split if boiled hard for a long time or combined with a lot of acid, so add it near the end of cooking and keep sauces at a gentle simmer. In batters, it will not curdle in any way that affects the finished cake.

Which is better for you, double cream or creme fraiche?

Both are high in fat, and neither is a low-calorie food. Nutrition varies by brand and by fat level. Some creme fraiche products have a slightly lower fat percentage than double cream, while others are close. If you are watching your intake or have dietary concerns, compare nutrition labels and consider speaking with a health professional. For baking, choose by texture and flavor: double cream whips and is neutral; creme fraiche is tangier and thicker.