Yes, it works
Best ratio: Swap 1:1 by volume. Full-fat crème fraîche behaves most like double cream; stir it in towards the end of cooking.
Crème fraîche is one of the easiest and best stand-ins for cream, especially in savoury cooking. It’s a cultured cream, so it has a gentle tang, but you can use it more or less like-for-like where you’d reach for double cream.
Where it shines
Because it’s high in fat, full-fat crème fraîche is more stable than single cream or yogurt — it’s far less likely to split when stirred into a hot sauce, curry or soup. Add it towards the end of cooking for the smoothest result. The one thing it won’t do is whip into peaks, so for a piped topping you’ll still want double cream. Otherwise, it’s a rich, slightly tangy upgrade.
When it works
- Stirred into pasta sauces, soups and curries for richness.
- Dolloped onto puddings, fruit or traybakes.
- In quiches, gratins and creamy bakes.
When it doesn't work
- Whipping to stiff peaks — it won't whip like double cream.
- Where you want a purely sweet, neutral cream flavour.
Taste & texture difference
Crème fraîche is thicker and pleasantly tangy, so sauces taste a little sharper and fresher. Its higher fat content means it's more stable in heat and less likely to split than single cream or yogurt.