Crème Fraiche is a cultured cream with a rich, full taste. Unlike sour cream, the butterfat in crème fraiche can be as high as 28%. It can be used whenever sour cream is called for and is perfect for thickening purees as it does not curdle. Creme Fraiche is a mature, thickened cream with a velvety smooth texture. Use to top fresh berries, sponge cakes, with caviar and soups.