Difference Between Cream and Creme Fraiche
Cream vs Creme Fraiche
Cream, like all other dairy products, is made of butterfat that was skimmed from the upper layer of milk prior homogenizing. If the milk is not homogenized, the lighter layer of fat is the ones to settle on top. The resulting cream then has a certain butterfat content that determines how stable it will become whether it can be easily whipped or not. Thick creams (with higher fat) are usually the ones whipped. The said fat settling process is hastened with the use of separators that act as centrifuges.
As a food ingredient, creams are used as add-ons to ice cream preparations and or mixtures to certain soups, sauces and stews. It can also be added to coffee, most especially the light cream variation. Nonetheless, the term cream is also used to signify other non food items like the creams used to polish shoes and the creams applied on one’s face (a cosmetic product).
Literally translated as ‘fresh cream,’ crÃ¨me fraiche is almost similar to soured crÃ¨am in the sense that is has about 28% fat content although it is a little thicker and not that sour compared to the latter. It also has a food pH value of about 4.5. This cream type is considered to be mature, has a rich texture (almost velvety) and is characterized by a nutty and tangy taste.
Even if crÃ¨me fraiche originally came from France, it is now being made and loved in almost all corners of the globe. But its preparation differs significantly because in France for example, they prepare it unpasteurized. In America, all of their creams are immediately pasteurized. This means that the product still has the natural bacteria that make the cream thicker. Pasteurized crÃ¨me fraiche will just get its fermenting agents by incorporating soured cream in the mixture.
Making crÃ¨me fraiche is very simple even if done at home. You just need to pour one cup of whipping cream (the heavy type) into a jar with a cover. You then add about 2 full tablespoons of buttermilk. Using the lid, you cover the jar so that you can shake the mixture easily. Let the container sit overnight up to a full day prior refrigerating. The result is your own homemade crÃ¨me fraiche that can last for 10 days if stored well.
With regard to its uses, crÃ¨me fraiche is used to add flavor to soups. It can also serve as a thickener to broths. Moreover, like most creams, crÃ¨me fraiche is also used as a dessert toping.
1. Cream is a more general term compared to the more specific cream type ‘“ crÃ¨me fraiche.
2. CrÃ¨me fraiche is unique in for its nutty and tangy taste, as well as, a seemingly velvety texture.
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