Substitutions / crème fraîche
What to use instead of crème fraîche
Use sour cream in equal amounts. Slightly tangier and less rich, but the closest match in texture and flavor.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Sour cream | 1:1 | Slightly tangier and less rich, but the closest match in texture and flavor. |
| Full-fat greek yogurt | 1:1 | Lower fat, so it may curdle if heated — best in cold or room-temperature applications. |
| Heavy cream with lemon | 1:1 | Mix 1 cup heavy cream with 1 tsp lemon juice and let sit 10 min; thinner than crème fraîche and less tangy. |
How much is a cup of crème fraîche?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh crème fraîche in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.