Crème fraîche (English pronunciation : , , lit. "fresh cream") is a
soured cream containing 10–45%
butterfat and having a
pH of around 4.5. It is
soured with
bacterial culture, but is less sour than U.S.-style
sour cream, and has a lower
viscosity and a higher fat content. European labeling regulation disallows any ingredients other than cream and bacterial culture.