Dairy
Cultured Cream
Cultured cream is cream fermented with lactic bacteria until it thickens and turns tangy—crème fraîche, sour cream, smetana, schmand, Mexican crema, kaymak-adjacent styles, and clabbered cream. Culture softens sharpness of pure acidity and builds body that often survives gentle cooking better than sweet cream of the same fat. Finish soups, bake into cakes, top tacos, or enrich stews off the boil. Full-fat cultured creams are more stable than light sour cream. Do not boil hard or they can split; temper into hot liquid.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.06 g
- Saturated Fat 3.23 g
- Trans Fat 0.3 g
- Monounsaturated Fat 1.65 g
- Polyunsaturated Fat 0.18 g
- Cholesterol 31.4 mg
- Sodium 83.6 mg
- Salt 0.19 g
- Total Carbohydrate 5.02 g
- Dietary Fibre 0 g
- Total Sugars 5.66 g
- Complex / starch 0 g
- Protein 3.35 g
- Water 84.4 g
- Energy 79 kcal
- Water 84.4 g
- Carbohydrates 5.02 g
- Sugars 5.66 g
- Protein 3.35 g
- Fat 5.06 g
- Saturated Fat 3.23 g
- Monounsaturated Fat 1.65 g
- Polyunsaturated Fat 0.18 g
- Omega-3 0.01 g
- Trans Fat 0.3 g
- Vitamins 28.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.36 mg
- Vitamin B6 0.04 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.4 µg
- Vitamin E 0.08 mg
- Vitamin K 0.4 µg
- Minerals 317 mg
- Major Minerals 316 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 31.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.36 · vitamin-b6: 0.04 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 6.9 · vitamin-d: 0.4 · vitamin-e: 0.08 · vitamin-k: 0.4 ·
Minerals
Milk is an emulsion of water, lactose, protein, and milk fat.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Farmhouse cream left to sour naturally produced early cultured cream foods across dairy Europe and Asia.
French crème fraîche traditions fixed cultured high-fat cream as a kitchen staple.
Commercial sour cream became a mass-market topping and baking ingredient.
Global retail offered crème fraîche, smetana, and crema alongside sour cream.