Running low on crème fraîche? Here are the best verified substitutes, including how to adjust your measurements.

About crème fraîche
Crème fraîche is a thick, cultured cream with a rich, slightly tangy flavour and a fat content typically around 30–40%. It is widely used in both sweet and savoury cooking, valued for its ability to be stirred into hot dishes without curdling. Its velvety texture and mild acidity make it a versatile ingredient in sauces, dressings, soups, and desserts.
Best substitute
Sour cream is the closest widely available substitute, sharing a similar tangy, cultured flavour. It has a slightly lower fat content (around 20%) and may be a touch more acidic, so it can curdle more readily at very high heat.
Alternative
Full-fat Greek yoghurt provides a similar tangy creaminess and thick consistency, making it a good substitute especially in cold applications. It has lower fat and higher protein, so it is more prone to splitting when heated.
| Country | Name |
|---|---|
| Australia | crème fraîche |
| FR | crème fraîche |
| United Kingdom | crème fraîche |
| United States | crème fraîche |
Alternative
Combining equal parts thickened cream and sour cream replicates the high fat content and tangy flavour of crème fraîche quite accurately. This blend is more stable under heat than sour cream alone.
Alternative
Mascarpone is a very rich, thick Italian cream cheese with a mild flavour. It lacks the characteristic tang of crème fraîche but provides a similar luxurious, creamy texture. A small squeeze of lemon juice can help approximate the acidity.
Alternative
Full-fat coconut cream is a dairy-free alternative that offers a similarly thick, rich consistency. It imparts a mild coconut flavour that can complement some recipes but will alter the overall taste profile noticeably.