Apr
27
Crème Fraîche and Double Cream Explained (for Capucha)
Creme fraiche has 30-40% milkfat content, and has a slightly sour taste due to the addition of a bacterial culture.
Double cream has a milkfat content of 48%, and is often used in cooking in the UK. It is pasteurised and has no sour taste.
Glad to have been of help, Madame.