Creme fraiche, pronounced “crem fresh,” meaning “fresh cream,” is a soured cream containing 30-45% butter fat. To provide you with a comparison, heavy whipping cream contains at least 36% butterfat. It is predominently used in France, but is finally manufactured in the United States (U.S.). It is found in specialty stores, however, it is still very difficult to find in the U.S. I have seen a few recipes online for a creme fraiche substitute, but you have to wait overnight or several hours for it to sour using buttermilk or yogurt, but I do not feel good about leaving dairy out overnight.