Creme Fraiche 2Kg Dairy & Eggs Catering Get Fresh & Fruity

Creme Fraiche 2Kg

Class 1 - Great Britain

  • £9.95
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This fresh product is classified as Class 1 - Great Britain is the country of origin.

Crème Fraîche

Pronounce it: krem-fraysh

In France, crème fraîche is known as a liquid cream, which has an added starter culture to slightly thicken and acidify it. But it can also be an even thicker, spoonable product, closer to what the UK calls sour or soured cream.

Crème fraîche is usually made with cream that has at least a 30% fat content. This creates a product that is naturally thicker and creamier in flavour, with a lower level of acidity than sour cream.

Crème fraîche is available in low-fat and no-fat versions.


Crème fraîche is available commercially all year round.

Choose the best

Ideally, crème fraîche should have a relatively high fat content. Any product with a low fat content will likely contain additives to achieve the same creamy flavour and texture of the original. Check the label and make your choice accordingly.

Store it

Traditionally, the acidic element of crème fraîche would keep it fresh and palatable for longer than fresh cream. It should keep for some time in a refrigerator, but always follow the manufacturer's instructions.

Cook it

Crème fraîche is often dolloped onto baked potatoes, tossed with spinach, carrots and celeriac, or eaten with puddings and fruit. Other soured products can be too harsh for delicately flavoured dishes, so crème fraîche will work well due to its subtle acidity.

It is also used to add sweetness, richness and slight acidity to hot sauces, and is particularly suited to white meats, such as chicken and guinea fowl. You can use it to enrich seafood sauces and salad dressings, and whisked into a hot sauce at the last moment, traditional crème fraiche won't curdle the way sour cream would.

With so many variations on the traditional crème fraîche, it’s impossible to give guidance on how to use all of them, especially the low-fat and no-fat versions. It’s a journey you’ll have to take yourse

is similar to soured cream but with a milder taste. It is traditionally made from unpasteurized cream that has been left to ferment, but nowadays, a pasteurised cream is thickened and soured with the addition of bacteria. It has around a 48% fat, which means it does not curdle when cooked.

Buyer's guide

The best crème fraiche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets here. A half-fat version of crème fraiche is available from some supermarkets. Plain full-fat yoghurt can be used as a substitute for crème fraiche in cooking as long as you heat it gently – adding a little cornflour can help prevent it from separating.


Crème fraiche is sold in tubs and has a longer shelf-life than double cream. Store it in the fridge for a couple of weeks and use it as and when you need it.


Richer than soured cream, crème fraiche can be used to lace soups, sauces and stews or can be spooned over puddings and stirred into sweet dishes. It isn’t suitable for whipping though.

Creme Fraiche

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