Differences between crème fraîche and cream cheese

Crème fraîche is cream that has been fermented. It's made using the same basic process as sour cream, but its higher fat content results in a richer, thicker texture. Its flavor is bright and slightly tangy, and its velvety texture makes it ideal for adding a dollop as a finishing touch.

It's also excellent in soups and stews, where it adds creaminess and body. In scrambled eggs, it maintains a delicate, fluffy, and luxurious texture. Chef Val Cantu claims his secret for eggs is "a good spoonful of crème fraîche."

Cream cheese is thicker than crème fraîche, with a similar tangy flavor but a milder overall taste. It's not suitable for scooping, but it can be used as a substitute in soups and stews if added in small portions and stirred in as it melts.

When there's no crème fraîche in the refrigerator, cream cheese can be a useful substitute, although it's not suitable for everything. It does have one advantage, though: it's much easier to spread.

Despite their differences, they both have a lot in common and should be staples in any kitchen.