Crème Fraiche is a cultured cream with a rich, full taste. Unlike sour cream, the butterfat in crème fraiche can be as high as 28%. Ronnybrook’s heavy cream makes this Crème Fraiche particularly creamy and sweet. It can be used whenever sour cream is called for and is perfect for thicken purees as it does not curdle. It is a mature, thickened cream with a velvety smooth texture. Use to top fresh berries, spongecakes, with caviar and soups.