Sour cream, sour cream, crème fraîche - what is the difference?

Bonn. The fat in sour cream, sour cream and crème fraîche makes sour milk products a valuable flavor carrier. Sometimes the consistency is thick, sometimes even firm. This is due to the temperature during fermentation and which bacteria are added when they get angry. The Federal Center for Nutrition (BZFE) explains this and gives tips on which sour milk fits which dishes.

Sauer cream: low-fat alternative to whipped cream

Sour cream, also called sour cream, is relatively thin and has relatively little fat at 10 percent. That is why it is a low -fat alternative to mayonnaise or whipped cream in salad sauces. But be careful: when cooking, it quickly loses its homogeneous appearance and can peel off in the sharp sauce. This can be prevented by whipping the acid cream with a little thickness or sifted flour. It is best to put acid cream in the dish shortly before serving.

Surround: mild and firm

The sour cream contains 20 to 24 percent fat. It tastes milder than sour cream, is less acidic and has a firm consistency. Sour cream gives cold and warm dishes a fresh note. A classic is a juicy sour cream cake according to Grandma's recipe that can be baked two days in advance.

Crème fraîche: fresh and creamy

crème fraîche has a fat content of at least 30 percent and does not floccase even in strong heat. The cream has a pleasantly fresh taste and only a gentle acidity. This fits very well with spicy dishes such as chili con / sin carne. Crème fraîche can also contain up to 15 percent sugar. This makes it particularly creamy, but also much more calorie. If you want to reduce the amount, you can replace half of the crème fraîche with milk or low -fat cream cheese.