Prep warning
Use pasteurized crème fraîche only; avoid versions made with unpasteurized cream. It's almost all fat, so it's best as a small flavor and texture touch rather than a main food. Keep added salt low across the meal. As a dairy product, it counts as a milk exposure.
How to serve by age
6-9 months
Crème fraîche is a cultured cream used in small amounts for richness, not a food on its own. Stir a spoonful into a vegetable purée, a soup, or a fruit mash to soften the flavor and add creaminess. Choose a pasteurized, full-fat version.
A spoonful stirred into a purée or soup; not served alone.
9-12 months
Keep using it as a small finishing touch. A little stirred through cooked vegetables, lentils, or a grain dish adds creaminess without much fuss. Stay with pasteurized, full-fat crème fraîche and keep the amount small since it's mostly fat.
A small amount stirred through a dish, not on its own.
12-18 months
Crème fraîche works as a dollop on family meals: stirred into pasta, swirled into a soup, or spooned over a soft baked vegetable. Pasteurized and full-fat is still the pick. It's rich, so a small dollop is enough, and keep added salt low across the meal.
A small dollop on or stirred into a dish.
Key nutrients
Allergen information
Milk is a common allergen. Read Milk guidance
Common questions
When can my baby eat Creme fraiche?
Most babies can try Creme fraiche from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Track Creme fraiche and every first food in nappi
Log solids, watch for reactions, and get reminders to reintroduce new foods. Free to try.