This Mexican Crema recipe is perfect for topping all your favorite savory Mexican dishes and is made with a creamy blend of heavy cream and tangy buttermilk; it adds just the right touch of flavor to tacos, enchiladas, and more! 🍋✨
How to Make Lime Crema
Note: The full instructions are provided in the recipe card below.
- Combine cream and buttermilk in a small container.
- Cover and place in a warm area (75°F to 80°F). Let sit for 12–24 hours until thick but pourable.
- Stir in dissolved salt and lime juice.
- Refrigerate for up to 2 months.
📝 Camila's Tips & Variations
- Avoid ultra-pasteurized cream, as its high-heat treatment kills enzymes and bacteria, making it hard to achieve the right texture.
- For quick Mexican crema, whisk together ½ cup mayonnaise, ½ cup sour cream, 2 tablespoons fresh lime juice, and 2 tablespoons milk. Refrigerate for up to 2 days.
Related Recipes:
- Avocado Lime Crema
- Marinara Sauce
- Tomato Sauce
- Asian Dipping Sauce
- Spicy Sweet Chili Sauce
- Pesto Sauce
📖 Recipe
Easy Make Mexican Crema
This Mexican Crema recipe is perfect for topping all your favorite savory Mexican dishes and is made with a creamy blend of heavy cream and tangy sour cream; it adds just the right touch of flavor to tacos, enchiladas, and more!
Ingredients
- 1 cup cream
- 2 tablespoons cultured whole buttermilk
- ½ teaspoon kosher salt
- 2 teaspoons lime juice
Instructions
- In a small container, combine the cream and buttermilk. Cover the container and place it in a warm area ( 75°F to 80°F is ideal; the lower temperature will lengthen fermentation time).
- Let the mixture sit until it thickens but is still pourable approximately 12 to 24 hours.
- Dissolve the salt in the lime juice and add it to the mixture. Stir to combine.
- Refrigerate for up to 2 months.
Notes
How to Store
To store Lime Crema, transfer it to an airtight container and refrigerate it for up to 2 days. The lime juice's acidic nature helps preserve the sauce, but it's best to use it within this timeframe to maintain its freshness and flavor. Before refrigerating, cover the Lime Crema with plastic wrap or a lid to prevent it from drying out or absorbing other flavors from the fridge. When ready to use, give the sauce a good stir to re-incorporate any separated liquid and adjust the seasoning if needed.
Make-Ahead
To make Lime Crema ahead of time, simply follow the recipe as instructed, mixing all the ingredients until creamy. Once prepared, transfer it to an airtight container and refrigerate. The Lime Crema can be stored in the refrigerator for up to 2 days, making it convenient for advance preparation before your meal or event.
Nutrition Facts
Easy Make Mexican Crema
Amount per Serving
Calories
52
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
17
mg
6
%
Sodium
79
mg
3
%
Potassium
17
mg
0
%
Carbohydrates
1
g
0
%
Fiber
0.003
g
0
%
Sugar
1
g
1
%
Protein
0.5
g
1
%
Vitamin A
222
IU
4
%
Vitamin C
0.3
mg
0
%
Calcium
12
mg
1
%
Iron
0.02
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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