What is the difference between creme fraiche, single cream and soured cream when cooking?

Creme fraiche is pronounced %26#039;krem fresh%26#039;. It is a thick and smooth soured cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria. (However, in France where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make creme fraiche.) The butterfat content does vary (usually 30%), as there is no set standard so you will find every brand tastes a little differently. The Creme fraiche found in specialty food stores and some grocery stores in North America is pasteurized and the only problem with buying it is its price; it is ridiculously expensive. So much so that you may want to try making your own. It really is quite simple; all you do is gently heat heavy whipping cream (contains 36 - 40% butterfat) and then stir in some buttermilk. This mixture is left to sit, slightly covered, in a warm draught-free place for around 24 hours. It is ready when it is thick, with the consistency of thick cream. If it still looks a little runny after 24 hours, leave it another 8 to 12 hours but move it to a warmer spot. And don%26#039;t worry about the cream going bad. Regan Daly in her book %26#039;In the Sweet Kitchen%26#039; tells us that %26quot;the benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria%26quot;. Once the creme fraiche has thickened sufficiently, cover and place in the refrigerator. It will continue to thicken and take on a more tangy flavor as it ages. Creme fraiche will keep in the refrigerator for about 7-10 days. It is used in both savory and sweet dishes and makes a wonderful topping for fresh berries, cobblers and puddings. It can also be whipped, along with a little sugar, and used in place of whipped heavy cream.





Note: You may have noticed that I have not put the accents on creme fraiche. This is not an oversight, simply a quirk of my computer program.








In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.





Creme Fraiche Frosting:





In bowl of electric mixer, with whisk attachment, beat the Creme fraiche with 1-2 tablespoons (14-28 grams) of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream





Recipe:





1 cup (240 ml) heavy whipping cream





1 tablespoon buttermilk





Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.





Single Cream has a 20% butterfat content and is used in both sweet and savory cooking.





Single Cream (minimum 18%) is often homogenised to prevent separation during storage and to increase viscosity. It is traditionally used for pouring, though it can also be used in soups and quiches.





Soured Cream is made from pasteurised, homogenised single cream with a butterfat content standardised to 18%. It is soured by the addition of a starter culture similar to those used in yogurt and soft cheese manufacture. This process produces a piquant, refreshing product that enhances the flavour of many sweet and savoury dishes. It is a traditional ingredient in many recipes and can be used in salad dressings and dips, as a topping for baked potatoes and with desserts.





Crème Fraiche originated in France and is similar to soured cream as it is made from homogenised, pasteurised cream with a butterfat content ranging from 15% to 40%. Its distinctive taste and characteristic velvety texture make it an ideal ingredient to use in a wide variety of recipes.|||Here%26#039;s an explanation :)





Crème fraîche [IPA: krɛm frɛʃ] (French for %26quot;fresh cream%26quot;) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world.In general, crème fraîche and sour cream can be used interchangeably in most recipes, but crème fraîche has two advantages over sour cream: it can be whipped, and it will not curdle if boiled.





Cream or creme is a dairy product that is composed of the higher-butterfat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called %26quot;separators%26quot;. In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.





Commercial sour cream contains from 18 to 20 percent fat, and gets its characteristic tang from the lactic acid created by the bacteria. Sour cream often contains additional ingredients such as gelatin, rennin, and vegetable enzymes. Made out of heavy cream.Used primarily in the cuisines of Europe and North America, sour cream is often used as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits and scones.