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crème fraîche(krĕm′ frĕsh′)
Heavy cream that has been thickened by fermentation with bacteria that produce lactic acid, used as a topping or an ingredient in sauces.
[French : crème, cream + fraîche, fresh.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
crème fraîche(ˈkrɛm ˈfrɛʃ)
(Cookery) thickened and slightly fermented cream
[French, literally: fresh cream]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
Matured, lightly fermented cream which has not been allowed to go sour.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited