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Strawberries and crème fraîche

Chilled asparagus soup with crème fraîche and pink peppercorn

Crème fraîche (French pronunciation: [k??m f???], from French crème fraîche[1]) is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream. It has a comparatively high viscosity and a higher fat content.

Originally a French product, it is available in many countries. It is traditional to France, Belgium, the Netherlands, Lithuania and Scandinavia. With availability increasing since the 1990s, it has become popular in the United Kingdom, where cream has traditionally been of high quality and in widespread use but where the soured variety remained a niche product