What's the difference between creme fraiche and sour cream?

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Creme fraiche is thicker, and less sour than sour cream, but made in a very similar fashion.
It is available in some supermarkets, but if you find it, it will probably be ridiculously expensive.

Making your own really is quite simple; all you do is gently heat heavy whipping cream (36 - 40% butterfat) and then stir in some buttermilk. This mixture is left to sit, slightly covered, in a warm draught-free place for around 24 hours. It is ready when it is thick, with the consistency of thick cream. If it still looks a little runny after 24 hours, leave it another 8 to 12 hours but move it to a warmer spot. And don't worry about the cream going bad. Regan Daly in her book 'In the Sweet Kitchen' tells us that "the benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria".

Once the creme fraiche has thickened sufficiently, cover and place in the refrigerator. It will continue to thicken and take on a more tangy flavor as it ages. Creme fraiche will keep in the refrigerator for about 7-10 days....Show more

There is a difference, I believe it is the taste and the amount of fat. Julia Child made her own in one of her programs by mixing equal amounts of Sour Cream and Heavy Whipping Cream together. She let them set a bit and then used them on Fresh Strawberries. I have made her recipe a lot, and keep it on hand in the fridge in a clean glass jar. It grows mold if not eaten up in about 14 days.
Yes you can buy Creme Fraiche in the Large Chain Stores. I bought one container at Stater Bros to try and see if it was much different than what I have made in the past.I have not opened it yet. Sorry....Show more

fraiche is a lot higher in fat content, I do not see it sold in supermarkets, to make it a home you reguires fresh cream, you can do it at home by adding culture to heavy cream,...Show more