Is US "sour cream" the same as UK "creme fraiche"?

I'm sure it's been asked a bazillion times before but I can't find the answer, not even by a quick google search.

I'm going to bake sugar cookies and recipe needs US style sour cream, so is creme fraiche the same thing?  Would it work in the recipe even if its not?  Could I use plain yogurt instead?

Thanks!

They do sell sour cream (soured cream, actually) in the shops but I've found it to be a bit too runny/liquidy for my recipes that call for sour cream. Most recently I tried making a sour cream coffee cake for the holidays and it did not set properly at all---I blamed the sour cream.

I haven't experimented with creme fraiche, to be honest, but if it tastes like sour cream and is a bit thicker, I'd be tempted to give it a try.

DH (an aspiring chef) says that creme fraiche is more heat stable than sour cream, so as Oonablah says, sour cream can be too runny when used in some recipes.

We recently used it for enchiladas and nachos, and I didn't taste any difference.

I use creme fraiche in all my dishes that call for sour cream and they've turned out lovely. 

I haven't used creme fraiche in cookies, but I often use it in cake recipes and it works a charm. I also use it in place of sour cream on things like nachos or to 'cool down' spicy soups. It's lovely!

Not that Wikipedia is my favourite source of information, but it's quick and easy - According to them, sour cream  has 18-20% butterfat, and creme fraiche has 28. Creme fraiche is described as thicker and not as sour.

They also advise not to use light creme fraiche when cooking as it will curdle.

I always used creme fraiche in the UK with the exception of a local Devon sour cream (it was lovely and thick)

All my cakes, cookies, Mexican and even pancakes came out okay with the creme fraiche. 

I always use Creme Fraiche in any recipe that calls for sour cream. Like said below sour cream here is too runny....


Just don't make the mistake like I did once and grabbed fromage frais and made guac with it...blech..!

Thanks everyone!  I think the creme fraiche will do just fine in my recipe.  I'll let you know how they turn out!