What is the difference between Creme Fraiche and Sour Cream?

Can anyone tell me the difference between Creme Fraiche and Sour Cream? And is there is a good substitute for Creme Fraiche?|||I am a former chef and there is a big difference, sour cream is made with milk, cream and thickeners and gums to keep it together, creme fraiche is just thickened cream with a souring agent, I made it as a chef with just whipping cream and buttermilk, you can use S.C as a substitute for creme fraiche, but the sour cream has to be a full fat, 15% or higher, here in Canada I can buy one that is 30% and C.F is 35-40% BF.





Just make sure if your using it in hot dishes not to boil it or it will split, C.F does not, or add a little cornstarch to the S.C and add it in the last 2-4 minutes of light simmering.|||Not alot except the Creme Fraiche is creamier and helps to thicken sauces. It is better for cooking since it does not split with the heat.





Sour cream is sourer than Creme Fraiche and can be used for all kinds of things but splits if over heated.|||I%26#039;ve had creme fraiche on crapes and berries- it is similar to a heavy whipped creme