Crème fraîche

Raspberries with crème fraîche and sugar

Crème fraîche (English pronunciation : /ˌkrɛmˈfrɛʃ/, French pronunciation: [kʁɛm fʁɛːʃ], lit. "fresh cream") is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture.

单词	Crème fraîche
释义	Crème fraîche 英语百科 Crème fraîche Crème fraîche (English pronunciation : /ˌkrɛmˈfrɛʃ/, French pronunciation: [kʁɛm fʁɛːʃ], lit. "fresh cream") is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture.
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