Can you use creme fraiche instead of double cream?

Creme fraiche and double cream are both rich dairy products that can be used in a variety of dishes, but they are not interchangeable in all cases.

Double cream is a cream that contains at least 48% fat. It is often used in desserts and other sweet dishes, as well as in sauces and soups. Double cream is very thick and has a high fat content, which makes it a good choice for dishes that need to be rich and creamy.

Crème fraîche is a slightly fermented cream that contains around 30% fat. It has a slightly tangy flavor and is often used in savory dishes, such as sauces, soups, and stews. Crème fraîche is also lower in fat than double cream, which makes it a healthier option for some people.

In general, you can substitute crème fraîche for double cream in a recipe, but you may need to adjust the amount of other ingredients to compensate for the difference in fat content. For example, you may need to add a little more butter or oil to a sauce that calls for double cream if you are using crème fraîche instead.

Here are some tips for using crème fraîche instead of double cream:

* Start by using a little less crème fraîche than the recipe calls for. You can always add more crème fraîche if needed.

* If you are using crème fraîche in a dish that calls for heavy whipping, you may need to let it come to room temperature before whipping it. Cold crème fraîche will not whip as well as room-temperature crème fraîche.

* Crème fraîche can also be used as a topping for desserts, such as fruit pies and tarts.

With a little practice, you can easily use crème fraîche in place of double cream in a variety of dishes.