Although crème fraîche can be used instead of double cream in some cases, there are some recipes where it can't, so it really depends on what you're using it for.
What's the Difference Between Crème Fraîche and Double Cream?
The most notable differences are taste and consistency; crème fraîche is sour, and it's thicker than yoghurt, so you can't pour it. However, double cream is much thinner than yoghurt, and has a gentler, creamier taste than crème fraîche.
And in France?
In France, you have to be careful, because the term crème fraîche can be used to mean either! Crème fraiche épaisse or fermentée refers to crème fraîche as we know it, whereas crème fraîche liquide or fleurette can be used to just mean fresh cream. If the label doesn't specify, it's usually the thick, sour version.
What is Crème Fraîche Good For?
- Serving with fresh fruit
- Adding to sauces (used particularly often in French cooking), as it doesn't curdle like regular cream
- Serving with hot or spicy dishes
And Double Cream?
- Serving with puddings, pies, and deserts
- Pouring over fresh fruit
- Adding to recipes (many curries use cream).
