Mexican Crema

READY IN: 24hrs
Recipe by Miss Annie

A tangy thickened cream is the same as French creme fraiche. Use it to top dishes from mole to quesadillas. It's even good on peach cobbler, and a lot cheaper to make than buy.

Top Review by Queen Dragon Mom

Annie, thanks for posting this. I use crema as a base for a number of sauces and this is a quick and easy way to make it. Thanks, again.

Ingredients Nutrition

  • 1 cup whipping cream (preferably not ultra-pasteurized)
  • 2 tablespoons buttermilk


  1. In a small glass bowl, combine both ingredients.
  2. Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart.
  3. Stir it well, cover it tightly and refrigerate it.
  4. Use it as needed.
  5. Crema keeps for up to 10 days.

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