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Mexican crema is easy to make at home with just 4 ingredients! This homemade version is rich, tangy, slightly thick, and perfect for drizzling over tacos, enchiladas, chilaquiles, and more.
Table of Contents
A Note from Isabel
Why I Make My Own
Growing up, Mexican crema was just always in the fridge. My parents picked it up at our local grocery store, and it went on pretty much everything. Over the years, I’ve gotten so many questions from readers about what to use when they can’t find it, so instead of only pointing them to a substitute, I also wanted to give them another option: a homemade version that’s just as good.
And honestly, once I tried making it myself, I realized how easy it is. Just 4 ingredients, barely any hands-on time, and it comes together on its own overnight. Now it’s always stocked in my fridge. Any time I want to add a little creaminess or cool down a spicy dish, this crema is my go-to.
What Is Mexican Crema?
Mexican crema is a Mexican-style cultured cream. Think of it as the Mexican cousin of sour cream or French crème fraîche. It’s rich, slightly tangy, and pourable, which makes it perfect for drizzling over tacos, enchiladas, chilaquiles, and soups. In addition to adding great flavor, it helps tone down the heat of spicy dishes.
You can find it at most grocery stores and at Latin markets, but making your own is incredibly easy and requires only 4 ingredients.
Mexican Crema vs. Sour Cream vs. Crème Fraîche
These three are similar but not the same. Here’s how they break down:
- Sour cream has about 20% fat content and a sharp, pronounced tang. It’s thicker and less pourable than crema, and doesn’t hold up as well under heat. It can curdle if added to hot dishes.
- Crème fraîche has a higher fat content of about 30%, which gives it more body and richness. It’s more stable under heat and won’t curdle, making it great for soups and sauces.
- Mexican crema sits right between the two. It has a similar fat content to crème fraîche but is slightly thinner and tangier, with lime juice and salt added. In fact, the easiest way to think about it is this: Mexican crema is essentially crème fraîche with lime and salt stirred in.
If you need a quick substitute for Mexican crema, crème fraîche is your best option. Mix in a little lime juice to thin it out and get it closer to the real thing.
Ingredients in Mexican Crema
| Ingredient | Why It Works / Notes |
|---|---|
| Heavy cream | This is the base of the crema. It gives it that rich, slightly sweet flavor and pourable consistency. Any cream labeled “heavy cream,” “whipping cream,” or “heavy whipping cream” will work. |
| Buttermilk | The fermenting agent that thickens the cream and creates the signature tang. It introduces bacteria that convert the milk sugars into lactic acid – that’s what makes the crema thick and slightly sour. Don’t skip it or substitute it with regular milk. |
| Lime juice | Added at the end after fermentation, not before. Fresh lime juice gives you a cleaner, brighter flavor than bottled. Start with the amount listed and adjust to taste. |
| Fine salt | Brings all the flavors together and seasons the crema so it enhances whatever you put it on. Fine salt is better here than kosher or sea salt since it dissolves more evenly into the cream. |
How to Make Mexican Crema
- Mix. Combine the heavy cream and buttermilk in a glass jar or bowl and stir together. Cover tightly with a lid or plastic wrap.
- Rest. Let the mixture sit at room temperature for 12–24 hours until thickened. The longer it sits, the thicker it gets. If you need more time or prefer to ferment it in the fridge, that works too – just know it will take closer to 24–48 hours.
- Season. Once thickened, add the lime juice and salt. Whisk with a fork until fully combined. Taste and adjust as needed.
- Store or serve. Use immediately or transfer to an airtight jar and refrigerate for up to 2 weeks.
Is It Safe to Leave It on the Counter Overnight?
Yes, for most people. This is the question I get most often. When heavy cream is combined with buttermilk, the acid and live cultures in the buttermilk inhibit the growth of spoilage bacteria – this is the same science behind making crème fraîche and sour cream at home. As the bacteria ferment the cream, they convert the milk sugars into lactic acid, which is what thickens the cream and gives it its tangy flavor. That said, if you are immunocompromised or prefer not to leave dairy on the counter, you can ferment it in the fridge instead. It will take 24–48 hours and won’t get quite as thick, but it works just as well.
Recipe Tips
- Don’t rush the resting time. 12 hours at room temperature is the minimum, but leaving it for the full 24 hours gives you a thicker, more flavorful crema. The longer it ferments, the better.
- If it gets too thick. As the crema continues to sit in the fridge after making it, it can thicken further. To thin it out before serving, whisk in a small splash of lime juice or buttermilk until it reaches your desired consistency.
- Use fresh lime juice. Bottled lime juice works in a pinch, but fresh gives you a cleaner, brighter flavor that makes a real difference in something this simple.
Flavor Variations
- Chipotle crema: Add 1 teaspoon of chipotle powder or 1–2 minced chipotles in adobo for a smoky, spicy kick. Great on tacos, burrito bowls, and grilled meats.
- Chili lime crema: Stir in 1 teaspoon of chili powder along with the lime juice and salt for a little heat and extra color.
- Cilantro lime crema: Blend the finished crema with fresh cilantro and an extra squeeze of lime, like in my cilantro lime crema recipe.
- Avocado crema: Blend the crema with ripe avocado to make a rich, creamy sauce that’s great on tacos and tostadas, as in my avocado crema recipe.
Ways to Use Mexican Crema
The better question is what can’t you put it on. Here are some of my favorites:
- Drizzle over chilaquiles verdes or chicken taquitos
- Spoon over enchiladas suizas or beef enchiladas
- Add creaminess to black bean soup or chicken enchilada soup
- Serve on carne asada tacos or flautas
- Use as a substitute for sour cream in fresas con crema
- Drizzle over chorizo and eggs or breakfast tacos
- Use as a creamy base for salad dressings
Frequently Asked Questions
Store in an airtight container in the fridge for up to 2 weeks. It may continue to thicken as it sits. Just whisk in a little lime juice or buttermilk to loosen it up before serving.
Crème fraîche is the closest substitute. Mix in a little lime juice to thin it out and get it closer to the texture and flavor of real crema. Sour cream works too, but is thicker and tangier.
Mexican crema is richer, milder, and more pourable than sour cream. It has a higher fat content (about 30% vs. sour cream’s 20%), a slightly sweeter flavor, and a thinner consistency that’s perfect for drizzling.
Yes, for most people. The acid and live cultures in the buttermilk inhibit spoilage bacteria — the same science used to make crème fraîche and sour cream at home. If you’re immunocompromised or prefer not to leave dairy out, ferment it in the fridge for 24–48 hours instead.
More Homemade Mexican Staples
Mexican Crema
Ingredients
- 1 cup heavy cream
- 2 tablespoons buttermilk
- 2 tablespoons lime juice
- ⅛ teaspoon fine salt, plus more to taste
Instructions
- Add the heavy cream and buttermilk to a small bowl or glass jar. Stir together to combine.
- Cover tightly with plastic wrap or a lid and let sit in a warm spot for 12 to 24 hours*.
- Add the lime juice and salt. Mix until well combined.
- Serve immediately or cover and store in the fridge for up to 2 weeks.
Notes
- Resting time. 12 hours at room temperature is the minimum, but the full 24 hours gives you a thicker, more flavorful crema. Make sure the bowl is in a warm spot, not near a cold window, or the fermentation will slow down. If you prefer to ferment in the fridge, it will take 24–48 hours and won’t get quite as thick.
- Is it safe to leave it on the counter? It’s safe for most people – the buttermilk’s acid and live cultures inhibit spoilage bacteria, just like making crème fraîche at home. If you’re immunocompromised or prefer not to leave it out, ferment it in the fridge for 24–48 hours instead.
- If it gets too thick. As the crema sits in the fridge, it may thicken further. Whisk in a small splash of lime juice or buttermilk to loosen it up before serving.
- Storage. Store in an airtight container in the fridge for up to 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in January 2020 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
Not sure if I did something wrong but it pretty much had the same consistency & flavor of just cream after a day of sitting. Nothing wrong with it but it is not what I thought it would be.
This works for me every time and makes a delicious. I use an unhomogenized, grass fed cream from Sky Top Organics and Kate’s Creamery buttermilk.
Can you substitute full fat, kefir instead of buttermilk?
Hi Lynn! Yes, you can!
How long can the crema last after mixing? Proper storage?
Hi Kathy! I would suggest storing it in an airtight container and then store in the fridge for up to 2 weeks.
Hi Isabel. Can you make Crema using UHT Cream? I think it will work as I often just add a little lime juice to this cream and it thickens instantly when I need something a la Crema style in a hurry. I have made Crema before from your recipe but used fresh cream and substituted home made yoghurt for the buttermilk.
Hi Jennifer! Yes I think it’ll work! Let us know how it turns out!
Just made some today, will keep posted how it came out
I was hoping this was a good tasting recipe but I was very disappointed on how watery it turned out. Plus the flavor was off and did not tasted like the cremas I tried in Mexico even though I follow your recipe to a T.
Hello Cecy. Thank you for your feedback. We will take it into consideration when moving forward.
I made this and it was AMAZING! I will never use sour cream again! It thickened beautifully in 24 hours.
But now I’m trying to make more and it won’t thicken this time. It was watery and smelled sour after 24 hours. I’m trying again and still watery at 12 hours. We keep our house at 70. I’m stumped.
YUM! I will have to try this recipe! I used to make créme fraische years ago, and my recipe was nearly identical: everything but the lime juice. I had NO idea that Mexican crema was practically the same thing as créme fraische!!! Holy cannoli, the things I learn haunting your site!!! 😋😋😋😋😋😋😋😋
Adding to my comment above. Créme fraiche is yoghurt’s dangerously sexy French cousin, ooh, la, la! 😜
My recipe is quite tangy: one part buttermilk to three parts heavy cream. I notice some people are a bit freaked out at leaving it out at room temp, but it’s a lot like making yoghurt. In fact, I may have to try this and my créme fraiche recipe in the Instant Pot yoghurt setting. When I made créme fraiche, I sterilised a Mason jar, lid and ring with boiling water first, (just soaked them for a few minutes) then put the mixture in and shook it up. Buttermilk contains “good germies”, similar to yoghurt, so that is what makes this a very safe practise. It innoculates the heavy cream and takes over — just like a tiny bit of acidophilus does with a gallon of milk. So I let it sit for 18 to 24 hours — but I think 24 hours makes it better. Bumps up the tang quite a bit.
I used to make créme fraiche by the quart, because I would sauté onions and mushrooms in butter, brown chicken pieces in that, throw in a bay leaf and some chicken broth, and a good glug of créme fraiche then turn it on low and let it stew uncovered til tender. Uncovered to reduce the liquid and make it saucy and lovely. Sooooooo good sopped up with a crusty piece of French bread.
When I buy a quart of storebought plain, whole milk yoghurt, I always leave it out on the counter to sit for 18 to 24 hours. This bumps up its beneficial properties by a mile. And I just love how much tangier it becomes. It tastes bland to me if I don’t take this step. Cheers! xo
I really didn’t like the taste from this. I set mine in the fridge overnight so I don’t know if that was the issue, but it stayed extremely watery and didn’t set properly. It also tasted off.
It’s supposed to be left on top of the fridge or anywhere warm for 12-24 hours for it to thicken, not in the fridge 🙂