Clotted cream is very rich and creamy, while creme fraiche is tangy and acidic.

Most importantly, the taste of clotted cream and creme fraiche is also different. This is because clotted cream is made from cream that has been heated and then slowly cooled, while creme fraiche is made from sour cream. Clotted cream is thick and creamy, while creme fraiche is smooth and spreadable. TextureĪnother difference between clotted cream and creme fraiche is their texture. Clotted cream has been around for centuries, while creme fraiche was only invented in the 20th century. The history of these two dairy products is quite different. Clotted cream is a British specialty, while creme fraiche is a French one. One of the main differences between clotted cream and creme fraiche is their origin. Important differences between clotted cream and creme fraiche include – Origin Moreover, creme fraiche is tangier in flavor than clotted cream. One of the biggest differences between clotted cream and creme fraiche is their production methods.Ĭlotted cream is made by slowly heating unpasteurized milk until a thick layer of cream forms on the surface.Ĭreme fraiche, on the other hand, is made from pasteurized milk that has been cultured with bacteria to thicken it.Ĭlotted cream is also higher in fat and sugar than creme fraiche. The exact origin of the dish is unknown, but it is thought to have originated in the Burgundy region of France. The result is a thick, rich, and slightly sour cream with a consistency similar to Greek yogurt.Ĭreme Fraiche has been used in French cuisine for centuries. In general, crème fraîche is made by adding a bacterial culture to heavy cream and allowing the mixture to sit at room temperature for 12–48 hours. It can be used in place of sour cream or whipped cream in recipes. It has a thick, velvety consistency and a slightly sour taste. It can also be found in other parts of the United Kingdom, as well as in Ireland, France, and Scandinavia.Ĭreme Fraiche is a cultured milk product. Production of clotted cream is still popular in Devon, and there are even festivals dedicated to the cream. The cream would thicken and form clots due to the high-fat content. They would skim off the cream and then let it cool. The history of clotted cream is a bit murky, but it is thought to have originated in Devon, England.įarmers there would boil the milk from their cows and then let the cream rise to the top. Clotted cream is high in fat and calories, but it is also high in flavor. It is usually served as a dessert with scones or strawberries and jam. This process causes the cream to thicken and develop a sour flavor.Ĭlotted cream is a thick, rich cream that is made from the milk of cows, sheep, or goats. On the other hand, Creme fraiche is made by culturing heavy cream with bacteria that produce lactic acid.

Clotted cream vs creme fraiche