Crème fraiche

Both crème fraiche and sour cream can be used in place of Greek yogurt, however, the two dairy products are not the same. Crème fraiche is thicker than sour cream and contains 10% more fat. The thickness of crème fraiche complements berries and scones, and its resistance to heat (which would curdle and render other dairy products useless) makes crème fraiche a good option for a Greek yogurt substitute.

Although crème fraiche rivals other substitutes in terms of structure, it lacks the tang of yogurt or sour cream. Many yogurt products' acidity aids in the breakdown of gluten in baked goods, making pound cakes and brownies smooth and pillowy. Crème fraiche, on the other hand, adds exactly the right amount of moisture. Consider adding acid complements, as with other alternatives, to help improve the flavor of the crème fraiche — or simply select a more sour substitution instead.