Crème fraîche – nutritional values and what to watch out for
Crème fraîche, sour cream, cream, soured cream – there are a variety of different names in the refrigerated section. But most of the time we don’t seem to really know the difference. We explain the nutritional values of crème fraîche, cream, and suchlike, which product is suitable for what, and what the differences between them are.
Storage time*
| BioFresh Meat & Dairy safe just above 0 °C with low humidity | 20 days |
| Fridge compartment 7 °C | 7 days |
| Freezer compartment -18 °C | 10 months |
The key points
- Crème fraîche contains approximately 290–300 kcal, 30 % fat, and 2–3 g of protein per 100 g. It is firm, does not curdle when heated, and is ideal for warm dishes.
- Cream contains at least 20 % fat, has a milder taste and is similarly versatile.
- The main difference between the products is the fat content.
- Crème fraîche, cream and sour cream should always be kept refrigerated.
Crème fraîche – list of contents
Crème fraîche and sour cream: nutritional values
Crème fraîche is a soured cream product whose special recipe was developed in France. Crème fraîche contains about 290–300 calories per 100 grams, which is mainly due to its high fat content of around 30 %. In terms of nutritional value and protein, crème fraîche provides about 2–3 grams of protein per 100 grams, which is rather low. Vitamins are only present in small amounts in crème fraîche – especially vitamin A as well as traces of vitamin D and B vitamins, which come from the milk fat. The consistency is firm and the cream does not curdle when heated. For this reason, it is used in a similar way to sour cream, for example, to refine sauces and soups.
Despite its creamy taste, crème fraîche should be enjoyed in moderation from a health perspective: it is high in calories and contains a lot of saturated fat, which can be detrimental to cardiovascular disease if consumed in excess.
A reduced-fat variant of crème fraîche is crème légère with 20 % fat content. You will also find a crème double in the refrigerated section. However, this is not a particularly high-fat variant of crème fraîche, as the name might suggest. The fat content is indeed higher at 40 %, but double cream is made from sweet cream and is therefore mainly used in desserts.
Sour cream has a fat content of at least 20 %. In contrast to soured cream, sour cream is firm and comparable to crème fraîche in terms of consistency and nutritional values. However, it tastes milder and less sour. Sour cream is not only suitable for use in dips and as a garnish, but also for refining sauces and soups, as it does not curdle when heated due to its significantly higher fat content (compared to sour cream).
Cream and how it differs from crème fraîche
All of the dairy products mentioned above are cream products. This means that at least the basis is the same for all products. Cream is the fatty component of milk, which was traditionally obtained by allowing freshly milked milk to stand until the cream settled on top and could be skimmed off.
In its unprocessed state, cream has a fat content of 30 %. If lactic acid bacteria are added to the cream, the cream becomes sour – soured cream is created. The aforementioned products also have this in common: they are soured cream products. At the same time, the term ‘soured cream’ is often used as a synonym for ‘sour cream’. If you take a closer look at this processing step, you can see that the fat content varies greatly depending on the processing. The fundamental difference between the various soured cream products lies in the fat content.
With approximately 10 % fat, sour cream is the product with the lowest fat content among cream products. Due to its low fat content, it is still liquid and tends to curdle when heated. It is therefore particularly suitable for refining cold dishes. Here’s a little tip: if you want to use sour cream for cooking, you can stir in some starch or flour to prevent the egg whites from curdling.
Crème fraîche, cream and sour cream should always be kept refrigerated. In a normal fridge at around 7 °C, crème fraîche will keep for about one week after being opened. However, in the Meat and Dairy safe with BioFresh technology, it stays fresh for up to 20 days – thanks to a temperature just above 0 °C and low humidity, which slow bacterial growth and preserve quality. This means that cream, sour cream and crème fraîche, along with their nutritional values, can be preserved for longer.
*All specifications given are to be considered as guideline values, and depend in each case on the type of foodstuffs and on the proper storage without interruption of the cold chain from harvest/production through to the Liebherr appliance. Should food products have information about minimum shelf life, the date on the packaging always applies.
