Crème Fraîche

Crème fraîche may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Choose pasteurized crème fraîche to reduce the risk of foodborne illness.^{[1] [2]}

Crème fraîche is a cultured cream with a smooth texture and tangy flavor. Originally from France, it is made by fermenting heavy cream with bacterial cultures—similar to sour cream but with a higher fat content and milder taste. Crème fraîche is often used to enrich soups, sauces, and baked goods and can be served cold or gently warmed without curdling.

• Use in cooking without curdling—crème fraîche holds up well when gently heated.

• Choose full-fat versions for babies to support growth and brain development.

• Store in the fridge and use within a few days of opening for best freshness.

No. Crème fraîche presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve crème fraîche in an age-appropriate way as described in the How to Serve section. As always, create a safe eating environment and stay within reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes, crème fraîche is typically made from cow’s milk, and cow’s milk is a common food allergen in young children, accounting for about one-fifth of all childhood food allergies.^{[3] [4]} Keep in mind that dairy products from other ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products.^[5] That said, there’s good news: milk allergy often disappears with time. Research shows that the majority of children with cow's milk allergy will outgrow it by age 6 and many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow's milk as early as their first birthday, with the guidance of their appropriate pediatric health professionals.^{[6] [7]} Even among those children who are not yet able to drink cow’s milk, many are able to tolerate milk that has been fully baked into a cake or muffin.

Milk is a common cause of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. This is termed acute FPIES. Left untreated, the reaction can result in significant dehydration. When milk is in the diet regularly, FPIES can present as reflux, weight loss, and failure to thrive - this is termed chronic FPIES. Symptoms generally improve with elimination of milk from the baby’s diet. Thankfully, like other forms of milk allergy, FPIES which presents early in life is generally outgrown by the child has reached 3-5 years of age.^[8]

Lactose intolerance, which is when the body has a hard time processing lactose, the sugar that is naturally present in milk, can sometimes be mistaken for an allergy as it can result in bloating, gas, diarrhea, nausea, and other discomfort. The good news is that lactose intolerance is uncommon in babies, toddlers, and younger children overall; however, intolerance tends to become more prevalent as babies grow older and may affect up to 70% of the world’s population.^[9] Be sure to connect with an appropriate pediatric health care professional for any questions about lactose intolerance and know there are many lactose-free dairy foods available. 

If you suspect your baby may be allergic to dairy products, consult an allergist before introducing milk products. Based on your baby’s risk factors and history, your allergist may recommend allergy testing, or may instead advise milk introduction under medical supervision in the office. If the risk is low, you may be advised to go ahead and introduce milk in the home setting. As with all common allergens, start by serving a small quantity on its own for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future meals. Once common food allergens are successfully introduced, it is recommended to keep them in the diet regularly (twice weekly, if possible).

Yes. Crème fraîche is a concentrated source of fat and energy to help fuel baby’s rapid growth and neurodevelopment. Its fat content also helps optimize the absorption of fat-soluble vitamins in other foods, such as vitamins A, D, E, and K. Crème fraîche also offers a touch of calcium, potassium, and vitamin A to support bone health, electrolyte balance, immunity, and more. Lastly, crème fraîche contains probiotics to help bolster baby’s gut microbiome and digestive health. Choose pasteurized crème fraîche to reduce the risk of foodborne illness.^{[1] [2]}

Crème fraîche has a higher fat content and a milder, less tangy flavor than sour cream. It also has a thicker, silkier texture and doesn’t curdle when heated, making it versatile in cooking.

Yes, in many recipes. Crème fraîche can add similar creaminess, though it’s richer and less acidic than yogurt. It works well in both sweet and savory dishes.