Mexican Cream Recipe

Mexican Cream
submitted by sumit at


VegetarianMain Ingredient


 Whipping cream250 Milliliter (1 cup)
 Cultured butter milk30 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 mg

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


1. Heat cream in small saucepan over medium-low heat just until barely warm to the touch (90 to 100°F or 32 to 38°C); transfer to clean bowl or jar.
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.