Why is “creme fraiche” (translation: fresh cream) by definition not fresh?
because it ain’t as sour. creme fraiche won’t separate when it is used in cooking and can be whipped like whipping cream.
Question’s answered, so I’ll feel free to comment topically:
When I lived in Japan in 2000 and 2001, at Starbucks, the stuff they put on our frappucinos was apparently whipped Crème Fraiche, no sweetener.