Best Crème Fraîche Substitutes - 9 Easy Swaps You Already Have!
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Run out of creme fraiche mid recipe? Don’t panic! There are probably some solid swaps hiding in your fridge right now, you just need to know which one to use. Because the right choice really does depend on what you’re making.
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Running out of crème fraîche mid cook is one of those moments that can stop a recipe in its tracks. But it doesn’t have to! Knowing which substitutes work (and which really don’t) means you can carry on with confidence.
The thing is, not every swap works in every situation. What works beautifully in a pasta sauce might completely ruin a cake. So this guide breaks it all down for you, substitute by substitute, dish by dish. So you always know exactly what to reach for.
Whether you’re making creamy pesto chicken or a delicious cake, I’ve got you covered!
What is crème fraîche?
Crème fraîche is a thick and creamy dairy product with a sour, tangy flavour. It's a classic French ingredient, but is also used worldwide in a variety of dishes and baked goods.
That flexibility in its uses also means there are quite a lot of potential substitutes. We'll dive deeper into that in this post...
Uses
Creme fraiche can be used in lots of different recipes. It's a delicious addition to soups and savoury sauces - which are perfect for pairing with pasta and meats. It's also commonly used as a tasty base for dips. And often used in baking, particularly cake recipes.
One of the perks of using creme fraiche over other ingredients is the longer shelf life. The high fat content and extra acidity not only makes it far less likely to split when heated, but also helps keep it fresh for longer. Just make sure you still consume it within the use by date.
Sour cream
In lots of instances, sour cream is a great substitute for crème fraîche. Do note that, although they are both cultured and sour, it has a thinner consistency than crème fraiche. But still works well as a topping or dip.
Sour cream does have a tendency to split when heated though. So if you're using it in sauces or soups, you will need to add it towards the end, with the heat turned off.
As for the flavour, sour cream is slightly more tangy than creme fraiche. But creme fraiche has a higher fat content, which makes it richer and creamier. This means it's probably not the best substitute in baked goods.
Yoghurt
Natural yoghurt and full fat greek yogurt can also be good substitutes for creme fraiche in some cases. It's worth knowing the differences between them first though.
Yoghurt is made from milk and creme fraiche is made from cream. The different cultures used to make each one do affect the flavour - yoghurt is fairly tangy, crème fraîche a little moreso. But it's definitely not as rich, creamy or smooth due to its lower fat content.
That lower fat content will also cause it to split when heated. So if you are going to substitute it in a sauce or soup, make sure you add it after the heat has been turned off.
Cream
First of all, there are lots of different types of fresh cream. There's single cream, double cream, whipping cream and even heavy cream in the US. I wouldn't use single cream as a crème fraîche substitute, as it has a much thinner consistency and much lower fat content. But there are possible substitution uses for double, whipping and heavy cream.
All 3 have a much thinner consistency than creme fraiche and they aren't sour in taste at all. So the flavour will certainly be affected. But the fat content is actually not that dissimilar. Crème fraîche has a fat content of around 30%, and whipping cream and heavy cream about 36%. Double cream however, comes in at a much higher 48-50%.
You could substitute creme fraiche for any of those 3 creams if it's in a sauce. And if it's for a dessert topping, you can absolutely use whipped cream instead. But I wouldn't make that switch if you were creating baked goods, like cakes. Cream is too different, and just won't react the same way as creme fraiche would.
Mascarpone and fromage frais
Mascarpone cheese, like double cream, has a much higher fat content than creme fraiche. (Around 45%.) Which makes it a more indulgent substitute for pasta sauces and soups. However, not the best alternative for dips or baking, as it will be far too thick.
Fromage frais however, is made from milk and cream, and has a very low fat content. It's often used in baked goods for its tangy flavour, take this chocolate orange cake for example. But not as a substitute for crème fraîche. Like soured cream and Greek yoghurt, fromage frais will also split when heated. So add it after you've turned off the stove.
Buttermilk
While buttermilk is cultured and has a tangy flavour, just like creme fraiche, it's not as thick. Buttermilk is an acidic dairy ingredient that lends itself perfectly to creations like bread and pancakes, and is widely used in baking as a result.
Although buttermilk's acidic tangy properties are akin to that of creme fraiche, its fat content is far lower. And therefore, not a great substitute for crème fraîche in baking. Despite already being a popular baking ingredient in its own right.
And as for adding it to soups and pasta sauces? Due to the lower fat content, it will likely split when heated. So if you are going to use it as a crème fraîche alternative in a sauce, turn off the heat and then add it.
Best substitute for baking
Personally, I don't think there is a good substitute for creme fraiche in baking. It has such a unique tangy flavour, high fat content and thickness, there isn't really a suitable alternative that ticks the same boxes.
It would be much easier to find an alternative recipe that doesn't include crème fraîche, than finding a substitute.
One strong word of warning - if dessert recipes call for creme fraiche, make sure you use full fat. Do NOT use low fat versions. I've said the same about using low fat cream cheese in no bake cheesecakes. It's potentially a VERY expensive mistake to make. At the very least, using low fat crème fraîche will affect the texture. Worst case? It will be a total flop, as the fat content isn't high enough.
Creme fraiche substitute for pasta sauce
As I've said previously, there are plenty of good substitutes for creme fraiche in pasta sauce. Yoghurt, cream cheeses and fresh cream all work well. If you want to use soured cream, Greek/natural yoghurt, fromage frais or buttermilk, make sure you turn off the heat before adding it. As they are prone to splitting when heated.
Vegan crème fraîche
The plant based market has come on in leaps and bounds the last few years. For a vegan alternative, you can simply buy a ready made creme fraiche at the supermarket, or you can make your own vegan creme fresca.
Quick guide
Ok, so I've supplied you with quite a lot of information there haven't I?! Here's a handy table to help you see the key points at a quick glance...
Please note that, while you can use these individual ingredients in a variety of dishes and baked goods in their own right, this table is specifically referring to whether they can be used as an alternative for crème fraîche in a recipe.
*On a mobile device? Rotate your screen to see the text more clearly!*
| Substitute | vs Crème Fraîche | Soups, Sauces, Dips | Baked Goods | Dessert Toppings, sauces |
|---|---|---|---|---|
| Sour cream | lower fat content, more sour, thinner consistency, splits when heated. | Y | N | Y |
| Yoghurt (natural or Greek) | much lower fat content, not quite as tangy, thinner consistency, splits when heated. | Y | N | N |
| Single Cream | much thinner consistency, much lower fat content, no tangy flavour. | N | N | N |
| Whipping cream | similar fat content, no tangy flavour, thinner consistency. | Y | N | Y |
| Heavy cream | similar fat content, no tangy flavour, thinner consistency. | Y | N | Y |
| Double cream | much higher fat content, no tangy flavour, thinner consistency. | Y | N | Y |
| Mascarpone | much higher fat content, slightly tangy flavour, much thicker consistency. | Y | N | Y |
| Fromage frais | very low fat content, slight tangy flavour, similar consistency, splits when heated. | Y | N | Y |
| Buttermilk | very low fat content, tangy flavour, thinner consistency, splits when heated. | Y | N | N |
As I mentioned before, there aren't really any good substitutes for creme fraiche in baking. You would be better finding a different recipe that doesn't use it, rather than trying to find a suitable alternative.
FAQs
Crème fraiche literally translates to 'fresh cream', but that's not the whole truth. It's not just fresh cream. It's fresh cream with an added bacteria. That bacteria sours and thickens it, giving a slight acidic taste.
This depends on what you're making. For soups, sauces and dips, you can swap for things like soured cream, plain Greek yogurt and mascarpone cheese. However, in baking, the substitute you use could upset the delicate balance of ingredients. So you need to be really careful with your choices.
You absolutely can! It's actually really easy and fun to make. All it requires is 2 ingredients, some time at room temperature and a little patience. Check out this crème fraîche recipe if you want to give it a try.
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Emma is a British recipe writer, home cook, and founder of Kitchen Mason. For over 15 years, she has been creating simple, comforting recipes and practical kitchen tips that help tired, everyday people make dinner feel easier and more enjoyable again. Passionate about British home cooking, Emma shares reliable recipes, comforting classics, and realistic kitchen guidance designed for real life. Her work has also been featured in publications including Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On: British home cooking, Easy dinner ideas, Comfort food recipes, Recipe writing
Nice, this is very interesting!
Thanks Saff! Emma x