It is commonly used in cooking and baking as a thickening agent for sauces, soups, and desserts. It may also be utilized to be a base for generating do-it-yourself ice cream or whipped cream. Crème fraîche is usually 40–45% but is an acidified cultured merchandise rather than sweet cream.Aktualizacje gier i migawki Dostęp do najnowszych wers