By Sam Sifton
- Total Time
- 5 minutes, plus chilling
- Rating
- 4(574)
- Notes
- Read community notes
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it’s very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It’s marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.
Featured in: Why You Should Burn Your Vegetables
or to save this recipe.
Print Options
Advertisem*nt
Ingredients
- 1cup sour cream
- 1cup heavy cream
- 1teaspoon kosher salt
- 1tablespoon freshly squeezed lime juice
Nutritional analysis per serving (6 servings)
211 calories; 22 grams fat; 14 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 187 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
Ratings
4
out of 5
574
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Carrie
How long can I leave this in my fridge? If I make a small batch of slaw but a full batch of crema (to save for a later use), how long will it realistically stay usable?
ADR
Can use buttermilk instead of heavy cream per related article.
Chris
For what it's worth, my last batch remained emulsified for about a week before starting to separate.
Sean
Isn't crema a tropical Creme Fraiche?
Cynthia McCarthy
I am a health inspector and this crema should not be out of refrigeration for more than four hours. The only foods that may be left at room temp are dry, salted, acidic, or non-hazardous foods to begin with, like uncut fruit.
Mike
Botulism is anaerobic, so no it could not occur, to answer your question John. I understand what you're trying to say Cynthia - but ultimately that is incorrect. The "4-hour zone" is an inaccurate depiction of microbial growth, but is used by the FDA as a blanket term so the masses have a parameter. Case in point, you can eradicate salmonella with moderate heat (i.e. sautéing the spinach) but it is easier for the FDA to tell the masses that the spinach must be destroyed.
Amy Bee
I have had this drizzled along with pepper infused honey over roasted Brussels sprouts, cashews and a little chorizo. Amazing!
DawnN
How long will this keep in the fridge?
Kathy Douthit
P.S. I lived in France for 10 years. Crema and crème fraîche taste and behave (in cooking) identically.
Judy
If using buttermilk, sub for sour cream or heavy cream?
Gayle
If you substitute buttermilk, do you still add the lime juice?
John
I thought he was suggesting buttermilk as a substitute for sour cream. Now I wonder which he meant...
Love to cook
Most International markets have crema - Get the Mexican variety as opposed to other Latin American varieties. I use instead of sour cream or creme fraiche. Clearly superior in terms of texture and taste.
MiMe!
For what it's worth, my last batch remained emulsified for about a week before starting to separate.
Kris Larsen
The cremas I find at the store are thickened with carrageenan and xanthan gum. While these are fine products I prefer to not have them in yoghurt, buttermilk or sour cream. Plus I like that I can control the salt levels. The store bought crema Salvadoreña is just too salty.
DawnN
How long will this keep in the fridge?
Judy
If using buttermilk, sub for sour cream or heavy cream?
Brian
Sour cream
Kris Larsen
The cremas I find at the store are thickened with carrageenan and xanthan gum. While these are fine products I prefer to not have them in yoghurt, buttermilk or sour cream. Plus I like that I can control the salt levels. The store bought crema Salvadoreña is just too salty.
Mary J O'Connell
Nonexistent, to my knowledge, in Tasmania :(
Hector
Then make your own as above. Enjoy!!
Sidney Fisher
I've used crema instead of creme fraiche for years as a way to make a creamy sauce without breaking, which sour cream will do. The ones I used to buy in the store were varying combinations of cream cheese, heavy cream, and sour cream. Not a strong flavor, but easy to add to anything. This one sounds great for when you want to add flavor - love the lime.
Gretchen
I used lactose-free sour cream, and instead of the heavy cream I used lactose-free buttermilk (lactose free skim milk + 1-2 Tablespoon vinegar or lemon juice) because my husband is lactose-intolerant. I've also made something similar to this using yogurt cheese (nonfat yogurt drained through a gold coffee filter for a day or two in the fridge; lactose is mostly in the whey). I guess I could still call it crema!
Lee Blair
I made it according to the recipe. It was delicious. I also mix in buttermilk to Mexican crema, which still is too thick. The lime and salt give it a tangy flavor that goes well with the cabbage. The more burned the better.
MiMe!
For what it's worth, my last batch remained emulsified for about a week before starting to separate.
Amy Bee
I have had this drizzled along with pepper infused honey over roasted Brussels sprouts, cashews and a little chorizo. Amazing!
Love to cook
Most International markets have crema - Get the Mexican variety as opposed to other Latin American varieties. I use instead of sour cream or creme fraiche. Clearly superior in terms of texture and taste.
John
Thanks for the suggestion. The first time I bought crema at my Asian/Latino market, it was wonderfully buttery and not too salty--but the next time bought some, I must have switched brands (there are quite a few to choose from including Honduran) and it was too salty, even for me. But now, with this recipe, I can control the salt!
Bee
Can this be spread on a flatbread and baked under toppings?
Cynthia McCarthy
I am a health inspector and this crema should not be out of refrigeration for more than four hours. The only foods that may be left at room temp are dry, salted, acidic, or non-hazardous foods to begin with, like uncut fruit.
John
I've prepared creme fraiche and left it out on the counter overnight many times with no problems. What is the danger, botulism?
David Waterbury
Ok, but this has both salt and acid in it so I'm not sure where you are coming from. Can you elaborate?
Collin Morris
This is both salted and acidic.
Gayle
If you substitute buttermilk, do you still add the lime juice?
Mike
Yes, still add the lime juice.
ADR
Can use buttermilk instead of heavy cream per related article.
John
I thought he was suggesting buttermilk as a substitute for sour cream. Now I wonder which he meant...
Carrie
How long can I leave this in my fridge? If I make a small batch of slaw but a full batch of crema (to save for a later use), how long will it realistically stay usable?
Chris
For what it's worth, my last batch remained emulsified for about a week before starting to separate.
Pete
I'd go by the use by date of the sour cream and heavy cream. The longer its left out of refrigeration will decrease the good until time too. Otherwise look for the crèma to separate and unable to recombine.
Private notes are only visible to you.
