- Soured cream
In savoury cooking, it can be stirred into hot and cold soups, sauces, quiche fillings and vegetable purees to enrich them. (If to be cooked, soured cream should not be boiled, as this can cause it to separate and curdle; being higher is fat, crème fraiche can be boiled.) It also makes a good filling for baked potatoes, especially mixed with chopped herbs and garlic.
In sweet cooking, it is added to cheesecakes, cakes and biscuits, and makes a delicious partner for sweet fruits like pineapple as well as pies and hot puddings such as crumbles.