Cook the Story

What is Crema Mexicana?

What is Crema Mexicana? It’s a soured cultured cream (like sour cream) that can be flavored or sweetened and whipped like whipped cream. But it holds its shape for longer. Find out below all about Crema Mexicana and the recent Hispanic Dairy Cooking Demo by the California Milk Advisory Board that I attended.

Crema Mexicana: Whipped cream that stays whipped and fluffy for days.

I’m flitting around the Viva California Dairy! Cooking Demo at BlogHer Food taking pictures when through my lens I see a waiter waving a small plastic cup at me. I put down my camera and take the cup. I look down into it.

Whipped cream, a raspberry, chocolate sauce.

I wasn’t sure why we were being given these cups. I had been so intently working my event-photography-mojo that I’d stopped paying attention to what Chef Giorgio Rapicavoli was saying at the front of the room. I guessed that it was meant as a small treat.

Chef Giorgio Rapicavoli whipping up a tasty treat at the Hispanic Dairy Cooking Demo put on by the California Milk Advisory Board during BlogHer Food.

Chef Giorgio Rapicavoli whipping up a tasty treat at the Hispanic Dairy Cooking Demo put on by the California Milk Advisory Board during BlogHer Food.

But then I tasted it. And then I spun my head around to look for the waiter and for more of those little cups. But he was gone. I shifted my attention to Chef Giorgio at the front of the room and hoped for an explanation about the twirl of cream in my cup. He obliged.

It turns out that it wasn’t whipped cream at all.

It was something else.

Something I’d never heard of before.

Something I’d never tasted until two minutes ago.

Crema Mexicana.

Chef Giorgio Rapicavoli plating his Strawberry Cheesecake. You can see a nice puff of Crema Mexicana on the plate shot through with a drizzle of strawberry sauce.

Chef Giorgio Rapicavoli plating his Strawberry Cheesecake. You can see a nice puff of Crema Mexicana on the plate shot through with a drizzle of strawberry sauce.

To me it was a dreamy kiss of cheese, cream and air, like a cross between whipped cream and mascarpone cheese but firmer and richer than if you had simply combined the two.

Chef Giorgio explained that Crema Mexicana is a cultured soured cream like, well, sour cream. And also like crème fraîche. But you can whip Crema Mexicana into peaks just like whipped cream.

More glorious than the taste and texture was this intriguing fact: Whipped Crema Mexicana will hold its shape for up to four days in the fridge. Maybe even longer. (I think Chef actually said it could last for four weeks! He might have been joking. But seriously, the whip stays whipped for a long long time). This is so exciting to me. You see, I hate when whipped cream separates into a puddle with a sad island floating on top. That’s why I usually whip cream at the last moment, or maybe up to an hour before.

Chef Giorgio Rapicavoli adds the finishing touches to this Strawberry Cheesecake that is plated with sharing in mind.

Chef Giorgio Rapicavoli adds the finishing touches to this Strawberry Cheesecake that is plated with sharing in mind.

But if this flaccid separation doesn’t happen with Crema Mexicana then my problems are solved. I will never again madly whip cream right before serving Strawberry Shortcake or Pumpkin Pie. Oh no! I’m going to use Crema Mexicana from now on and whip it a day ahead. Or the day before that. Or the day before that.

I love when my life gets easier!
Thanks California Dairy and Chef Giorgio for the cooking demo and for all the helpful info, especially for introducing me to Crema Mexicana. I can’t wait to get my hands on some so I can start experimenting with it.

The Hispanic Cheese Cooking Demo was put on by the California Milk Advisory Board. California is the number one dairy state and the country’s leading producer of Hispanic dairy products. For more information about Crema Mexicana and other Hispanic cheeses, click here.

Some of my favorite California Hispanic Cheeses.

Some of my favorite California Hispanic Cheeses.

Disclosure: The California Milk Advisory Board has compensated me for writing this post. All opinions are my own.
Comments
6 Responses to “What is Crema Mexicana?”
  1. Julie says:

    Um, WHY did I not go to this cooking demo at BHF? Sounds like it was a big mistake!
    Julie recently posted: Pandemic: A Cooperative Game

  2. This is AMAZING and awesome! I love that I learned something brand spanking new today!
    Becca from ItsYummi! recently posted: Cranberry Pear Scones with Orange Glaze

  3. Oh my goodness! I so need to have this in my life.
    Jane’s Adventures in Dinner recently posted: #FridayNightTreat: Herb Beignets

  4. Cristina Calvo` says:

    Never heard of this mexican cream, but it sure sounds intriguing. It may be the kind of cheese that holds it firmness for a longer period of time.

  5. Wendy says:

    My family and I spent numerous summers in central Mexico at language immersion schools. One of the many benefits of those summers were cooking classes that introduced me to many Mexican ingredients new to me, including crema. I have been using it for years in sauces (hot and cold) and dressings but I didn’t know about the magical whipped properties of crema! Thanks so much for sharing! I can’t wait to try some whipped sweetened crema with fruit!
    Wendy recently posted: Melted Ice Cream Cookies and Military Care Package #3

  6. I’ve never heard of crema mexicana before, but it sounds AMAZING. I must try this ASAP. :)
    How to Philosophize with Cake recently posted: Momofuku-inspired vegan birthday cake funfetti pancakes

Leave A Comment

CommentLuv badge

Almost as good as ordering in! Get all the Cook the Story tastiness and fun giveaways delivered right to your inbox.

Thanks for hanging out here with me!


© 2010-2013 Christine Pittman. All Rights Reserved;

Design by Ordeau & Carla Labrosse pr + sm