Quick Answer
The best creme fraiche substitute depends on whether the dish will be heated. In hot sauces, mascarpone (1:1, loosened with a little liquid if needed) holds up best. For cold dishes and toppings, full-fat Greek yoghurt or soured cream work 1:1, though both are tangier. Stir yoghurt or soured cream in off the heat, because they can curdle.
Key Takeaways
- Fat decides what survives heat. America’s Test Kitchen found that crème fraîche stayed smooth in simmering water while yoghurt and sour cream curdled within 10 seconds.
- Soured cream is not the same everywhere. The Sainsbury’s own-brand soured cream we checked lists 7.1g fat per 100g plus added starch, against 41.0g for Waitrose No.1 crème fraîche, so it is likely to be less forgiving in a hot pan.
- Homemade crème fraîche needs about 24 hours at room temperature, so start a day ahead.
Crème fraîche is cream thickened with a lactic starter culture. Waitrose lists the ingredients of its No.1 French version as cream and starter culture, and describes the flavour as mild and tangy. It is thick, a little sharp, and it does not split easily when heated, which is why recipes use it in sauces. Most swaps lose at least one of those qualities, so this guide sorts them by what you are cooking.
We have not tested these swaps in a sauce or a bake. Every ratio comes from published sources, and we say where they disagree.
In sauces
Creme fraiche substitute UK: what to buy and how to swap
For a creme fraiche substitute UK shops stock, these are the main options. Ratios are per 1 part crème fraîche unless stated.
| Swap | Ratio | Best for | Watch out for |
| Mascarpone | 1:1 | Hot and cold sauces, dessert toppings | Little tang, and may need extra liquid |
| Full-fat Greek yoghurt | 1:1 | Cold dishes, toppings, baking | Tangier, can curdle, add off the heat |
| Soured cream | 1:1 | Cold dishes, cakes, dips | Can curdle, tangier, varies by brand |
| Cream cheese | About 170g per 240ml, plus a little milk | Baking, thick sauces | Very thick, little acidity |
| Whipping or double cream | No ratio found | Soups and sauces | Not cultured, so no tang |
| Homemade | Cream plus a spoonful of buttermilk | Anything | Needs about 24 hours |
Sources for the table: Fine Dining Lovers (23 July 2021), Live Eat Learn (12 December 2023), Julie Blanner and Tasting Table (19 October 2022). The cream cheese weights are our metric conversion of Live Eat Learn’s 6 ounces per cup.
What does creme fraiche taste like, and why does it matter in a sauce?
What does creme fraiche taste like? MasterClass (updated 7 June 2021) describes a “nutty, tangy, slightly sour” flavour. Tasting Table (8 December 2022) says it is less tangy and creamier than sour cream. In a sauce, that means a good swap needs enough fat not to split and enough mildness not to dominate.
Creme fraiche vs sour cream fat content: why it decides what survives heat
Creme fraiche vs sour cream fat content is the real difference, and the figures vary by source.
- America’s Test Kitchen gives crème fraîche as 30 to 40% butterfat, sour cream as 18 to 20% and yoghurt as roughly 4%.
- MasterClass says crème fraîche is around 30%, and that US rules require at least 18% for sour cream.
- Tasting Table gives crème fraîche as 36 to 40%.
- In the UK, the Dairy UK and Provision Trade Federation code sets a minimum of 25% for crème fraîche. On shelf, Waitrose No.1 French crème fraîche lists 41.0g fat per 100g, and its half-fat version lists 15.0g.
America’s Test Kitchen also ran a simple test. In simmering water at 85°C (185°F), yoghurt and sour cream curdled within 10 seconds, while crème fraîche stayed creamy and could be reheated. Fine Dining Lovers calls soured cream similar to crème fraîche for heat stability, which contradicts that result. We lean on the test, because it describes how it was done.
Creme fraiche substitute sour cream: use soured cream carefully
For a creme fraiche substitute sour cream (soured cream in UK shops) works 1:1 according to Fine Dining Lovers and Live Eat Learn. Julie Blanner says to add it after the heat is off, because it can separate or curdle.
Check the pack. The Sainsbury’s Sour Cream we read lists 7.1g fat per 100g and is made from water, soured cream (37%), modified maize starch, double cream and stabilisers. Its page lists the use as a topping and gives no cooking advice. That is one product, so other brands may differ. Our reading is that a thinner, stabilised soured cream is a poorer choice for a boiling sauce than a high-fat one.
Creme fraiche substitute for beef stroganoff
For a creme fraiche substitute for beef stroganoff, the practical advice comes from Tasting Table (10 April 2024), which is about soured cream. Add it after the sauce has thickened, keep the heat low, whisk it in vigorously with the mustard, and if clumps form, take the pan off the heat and strain or lift them out. That article does not mention crème fraîche. Mascarpone as a stroganoff swap is our application of the general heat advice, not something a source tested.
Substitute for creme fraiche in soup
For a substitute for creme fraiche in soup, Julie Blanner suggests heavy cream, which she says will not curdle. Live Eat Learn says mascarpone resists curdling at high heat. Julie Blanner advises cutting cream cheese into small pieces so it melts faster. If you use yoghurt, Live Eat Learn says to let the soup cool slightly first, and America’s Test Kitchen advises against reheating dishes made with yoghurt or sour cream.
Substitute for creme fraiche in pasta
For a substitute for creme fraiche in pasta, mascarpone and cream work in the same way as in soups. Tasting Table says ricotta suits a hearty pasta sauce where thickness is wanted, and is a poor choice for smooth, velvety sauces. It also has less fat, so the dish will be less rich.
Mascarpone vs creme fraiche substitute
In a mascarpone vs creme fraiche substitute comparison, richness is similar. Sainsbury’s mascarpone lists 42.0g fat per 100g and Waitrose No.1 crème fraîche lists 41.0g, so the two are close in fat. Mascarpone has less tang. Live Eat Learn suggests adding lemon juice or vinegar if needed, and says it may need extra liquid because crème fraîche is thinner. Fine Dining Lovers calls it excellent as a dessert or fruit topping.
Cream cheese creme fraiche substitute ratio
The cream cheese creme fraiche substitute ratio depends on the source. Fine Dining Lovers says 1:1 with vigorous stirring. Live Eat Learn says 6 ounces (about 170g) for every 1 cup (about 240ml) of crème fraîche, at room temperature, with 1 to 2 tablespoons of milk per 6 ounces: more for dips, little or none for baking. Tasting Table and Julie Blanner give no ratio. We would start with the Live Eat Learn amount because it allows for thickness.
Greek yogurt instead of creme fraiche
Using Greek yogurt instead of creme fraiche works 1:1 if it is full-fat, according to Fine Dining Lovers, Live Eat Learn and Julie Blanner. It is tangier, less rich and, with less fat, more likely to curdle. Stir it in at the end, off the heat.
Creme fraiche substitute yogurt: plain yoghurt needs straining
A creme fraiche substitute yogurt that is plain and unstrained is runnier. Live Eat Learn says to strain it first, which loses about a quarter of the volume, and to start with 1⅓ cups of unstrained yoghurt for each 1 cup of crème fraîche. Avoid high-heat baking with it.
Can you heat sour cream like creme fraiche?
Can you heat sour cream like creme fraiche? Not reliably. America’s Test Kitchen, Tasting Table and MasterClass all say sour cream is likely to curdle when heated. To limit the risk, add it at the end, keep the heat low, and do not reboil or reheat the dish.
Can I use heavy cream instead of creme fraiche?
Can I use heavy cream instead of creme fraiche? In soups and sauces, yes. Julie Blanner says heavy cream will not curdle there, and that sweetened whipped cream can top desserts. Cream is not cultured, so it lacks the tang (our reading). In the UK, whipping cream or double cream fills this role. For which to buy, see: [link placeholder /internal-link-ZM-030].
In baking
Creme fraiche substitute baking: pick for the job it does
A creme fraiche substitute baking needs depends on whether the acid matters. Fine Dining Lovers says Greek yoghurt can act as a raising agent because it is acidic, while cream cheese and mascarpone lack the acidity. Julie Blanner says Greek yoghurt works best in baking and soured cream works well in cakes. Live Eat Learn says cream cheese holds up in baking better than yoghurt, and that plain yoghurt should not be used in high-heat baking.
If your recipe uses bicarbonate of soda, keep an acidic swap such as yoghurt or soured cream. For more on how bicarbonate and acid work together, see: [link placeholder /internal-link-ZM-029].
On top of puddings
Mascarpone is the richest topping swap, and Fine Dining Lovers calls it excellent on desserts and fruit. Full-fat Greek yoghurt also works as a topping. Julie Blanner suggests sweetened whipped heavy cream, and Live Eat Learn says coconut cream suits desserts best because of its flavour. Tasting Table says to skip soured cream for desserts because its flavour is much sharper.
Healthy alternative to creme fraiche: lower-fat options
For a healthy alternative to creme fraiche, the sources we read do not rate swaps for health, so we can only compare fat. Waitrose No.1 half-fat crème fraîche lists 15.0g per 100g against 41.0g for the full-fat version, and the page recommends it for hot and cold recipes. Sainsbury’s lighter crème fraîche lists 14.8g per 100ml. Yoghurt is lower still: America’s Test Kitchen puts yoghurt in general at roughly 4%, though it does not give a figure for Greek yoghurt. We found no test of half-fat crème fraîche in a boiling sauce.
Making your own, or buying a dairy-free version
How to make homemade creme fraiche
How to make homemade creme fraiche, using the method from Dairy Farmers of Canada (undated), which makes about 1 cup:
- Stir 250ml (1 cup) of whipping cream (33 to 35% fat) with 45ml (3 tablespoons) of buttermilk or soured cream.
- Cover the bowl with a clean, lint-free cloth.
- Leave it at 20 to 22°C for about 24 hours, until thickened. It should smell fresh and nutty. Discard it if the smell is extremely sour or off.
- Whisk, then cover or transfer to an airtight container.
- Chill for about 8 hours, and use within a week.
The sources differ. Live Eat Learn and Julie Blanner use just 1 tablespoon of cultured buttermilk per cup of cream, and Fine Dining Lovers uses 1 tablespoon of yoghurt. Julie Blanner keeps it up to two weeks, against one week from Dairy Farmers of Canada. Tasting Table’s recipe mixes equal parts buttermilk and cream with a pinch of citric acid, for 12 hours. We have followed the shorter keeping time.
The sources use whipping or heavy cream. In the UK, whipping cream is the closest match. We found no source that tests double cream for this. We also found no FSA or NHS guidance on culturing cream at room temperature, so use clean equipment, trust the smell test, and check official guidance before serving it to anyone pregnant, elderly or with a weakened immune system.
Creme fraiche substitute dairy free
For a creme fraiche substitute dairy free, one ready-made option is Oatly Creamy Oat Fraiche. The Morrisons listing gives 15g fat per 100g (5.9g saturates), says it contains oats, and labels it dairy-free and soya-free. It says the product can be used in hot, lukewarm or cold cooking, and should be used within about 5 days once opened.
Live Eat Learn names two home options: silken tofu, drained, pressed and blended smooth, used 1:1; and coconut cream (not coconut milk) at 1:1, which suits desserts best because of the flavour.
Vegan creme fraiche alternative
For a vegan creme fraiche alternative, tofu and coconut cream are plant-based, as Live Eat Learn lists them as vegan. The Morrisons page we read labelled the Oatly product dairy-free but we did not confirm a vegan label there, so check the pack.
Anyone avoiding dairy for allergy reasons should read the ingredients list and allergen information every time. The Food Standards Agency’s research on the terms “dairy free”, “milk free” and “lactose free” found that consumers still rely on the ingredients list and allergen advice statements. This article is not allergy advice.
What not to swap
- Milk. Julie Blanner says to use heavy whipping cream instead, because crème fraîche is denser.
- Mayonnaise. Julie Blanner says it is harder to substitute and suggests soured cream, mascarpone or heavy cream.
- Unstrained plain yoghurt in hot sauces, or in high-heat baking (Live Eat Learn).
- Buttermilk where thickness matters. Live Eat Learn says it is too thin for thick dips.
- Ricotta in smooth sauces (Tasting Table).
- Cream cheese as a garnish. Tasting Table says it is much thicker and suits recipes where crème fraîche is an ingredient.
- Soured cream on desserts (Tasting Table).
Frequently Asked Questions
What can you use in place of creme fraiche?
Mascarpone, full-fat Greek yoghurt and soured cream all work 1:1. Choose mascarpone for hot sauces, and yoghurt or soured cream for cold dishes, adding them off the heat. Cream cheese, whipping cream or homemade crème fraîche are further options.
Can you heat sour cream like creme fraiche?
Not as safely. Sour cream has less fat than crème fraîche and is more likely to curdle when heated. Add it at the end over low heat and avoid boiling or reheating. Mascarpone or cream is a steadier choice for sauces.
Can I use heavy cream instead of creme fraiche?
In soups and sauces, yes. In the UK, use whipping cream or double cream. Cream lacks the tang of cultured crème fraîche, so the dish will taste milder. For desserts, sweetened whipped cream can replace it as a topping.
What does creme fraiche taste like?
It tastes mildly tangy, creamy and slightly nutty, according to MasterClass and Waitrose. It is less sharp than sour cream, which is why it works in both savoury and sweet dishes.
Is creme fraiche the same as sour cream?
No. Both are cultured cream, but crème fraîche has more fat, with a 25% minimum under the Dairy UK code against 18% for US sour cream, and it handles heat better. Soured cream is tangier and likelier to curdle in hot dishes.
Is there a dairy-free creme fraiche substitute?
Yes. Oatly Creamy Oat Fraiche is a ready-made dairy-free option, and silken tofu or coconut cream can be used 1:1 at home, according to Live Eat Learn. Always check the ingredients list for allergens.
