Homemade Crema Mexicana Recipe

close up angled shot of spoon in bowl of crema mexicana

Course: Condiment

Cuisine: Mexican

Keyword: crema, crema mexicana, homemade sour cream, mexican cream, mexican crema recipe, mexican sour cream

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings: cup

Calories: 832kcal

Author: Chef Jessica Formicola

Learn how to make authentic crema mexicana with just 3 ingredients. This creamy Mexican crema is perfect for tacos, enchiladas and more.

Print Recipe

Equipment

Ninja Blender System

Ingredients

1 cup heavy cream
1 heaping tablespoon sour cream
1 tablespoon buttermilk

Instructions

In a microwave safe container, heat the 1 cup heavy cream for 40 seconds. Meanwhile, stir together 1 heaping tablespoon sour cream and 1 tablespoon buttermilk in a glass bowl.
Add the heated heavy cream, stirring until smooth. Mixture will be watery, but you will notice it starting to thicken already while stirring.
Allow to sit in a warm place, set lid loosely on the top, or use plastic or aluminum foil. Allow to breath, but to keep covered and free from any floating particles near by, especially if placed outside. Do not let crema mexicana go over 100 degrees.
Allow to sit for 4-6 hours to thicken. Add flavor, if desired, using a stick blender.
Drizzle over your favorite Latin dish.
Blending in cumin, cilantro, chipotle peppers, lime and/or lemon juice or zest to flavor your crema are all optional.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

Storage: Just like most dairy products, it will be good for about a week if kept refrigerated. The FDA recommends it being out for no longer than 2 hours.

Freezing: I do not recommend freezing this recipe.

Nutrition