Mexican Cream Recipe
Ingredients
| Whipping cream | 250 Milliliter (1 cup) | |
| Cultured butter milk | 30 Milliliter (2 Tablespoon) |
Nutrition Facts
Serving size: Complete recipe
Calories 947 Calories from Fat 781
% Daily Value*
Total Fat 87 g133.4%
Saturated Fat 57.8 g288.8%
Trans Fat 0 g
Cholesterol 360.9 mg120.3%
Sodium 115.2 mg4.8%
Total Carbohydrates 16 g5.3%
Dietary Fiber 0 g
Sugars 15.7 g
Protein 1 g2%
Vitamin A Vitamin C
Calcium 14.3% Iron
*Based on a 2000 Calorie diet
Directions
2. Stir buttermilk into cream. Let stand at warm room temperature, covered with plastic wrap, until cream begins to thicken, 8 to 16 hours.
3. Stir cream until smooth. Refrigerate, covered, at least 1 day to allow tart flavor to develop. Mexican Cream can be stored in refrigerator up to 2 weeks.
Chef
