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Margie is a trusted home cook immersed in German foodways.
How are you using it? Sour cream would probably be fine, a whole-milk yougurt, especially a Greek yogurt, might work.
pierino is a trusted source on General Cooking and Tough Love.
Per Maedl, sour cream would be the best substitution. Creme fraiche is basically sour cream French style.
French style = higher fat! No wonder it’s so good. Creme fraiche usually has 35% fat and sour cream about 18%. Both are fermented, and sensible quantities, a taste of heaven. When I was growing up, I loved sour cream sprinkled with a bit of sugar. My Mom eventually tried to sub cottage cheese, but I was not to be fooled.
Chops is a trusted home cook.
Maedl, have you ever had bananas & sour cream mixed with sugar? I grew up on that as a kid for breakfast.
If you have 12-24 hours, make your own.
Version #1: in a small mixing bowl, combine 1 cup heavy cream and 2 Tablespoons of sour cream. Cover the bowl with plastic wrap and let it sit at room temperature for 12-24 hours.
Version #2: In a small saucepan, combine 2 Tablespoons buttermilk and 2 cups heavy cream. Warm to no more than 85°F. Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.
Both of those methods make a really good crème fraîche
The one drawback to subbing sour cream is that it cannot really be heated, so whether to substitute depends on your recipe.
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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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