Quick answer: media crema, sold in English as table cream, is a shelf-stable, pourable light cream. It is used in desserts such as fresas con crema and fruit salads, and in creamy sauces and soups. It is lighter than heavy cream and does not whip to stiff peaks.
Media crema vs other creams
| Cream | What it is | Whips? | Storage before opening |
|---|---|---|---|
| Media crema / table cream | Heat-treated light cream | No (thickens slightly when cold) | Pantry |
| Heavy cream | At least 36% milkfat | Yes | Refrigerator |
| Light cream | 18% to under 30% milkfat | No | Refrigerator |
| Half-and-half | Milk and cream | No | Refrigerator |
| Mexican crema | Cultured, tangy, pourable | No | Refrigerator |
| Evaporated milk | Concentrated milk, not cream | No | Pantry |
Fat content varies by brand, so check the label if a recipe depends on it. More on the fresh creams: types of cream and light cream.
How to use it
- Fresas con crema: mixed with sweetened condensed milk and poured over strawberries; see strawberries and cream.
- Fruit salads: the creamy dressing in bionico and ensalada de frutas.
- Gelatin desserts and flan-style custards.
- Creamy sauces and soups: stirred in at the end, off the boil.
- Rajas con crema and creamy pasta dishes.
- Coffee: as a rich creamer.
Tips
- Shake the can or carton before opening; it can separate.
- Chill it for a thicker, spoonable texture.
- Add it to hot dishes at the end and do not boil hard.
- Refrigerate after opening and use within a few days.
When you need whipped cream
Use heavy cream instead; see whipped cream and heavy cream vs whipping cream. For substitutes in cooking, see heavy cream substitutes and half-and-half substitutes.
Frequently asked questions
What is media crema?
A shelf-stable light cream sold in cans or cartons, common in Mexican and Latin American cooking. The name means half cream. In English it is usually labeled table cream.
Is media crema the same as heavy cream?
No. It is lighter and has been heat-treated so it keeps without refrigeration until opened. It is closer to light cream.
Can you whip media crema?
Not into stable peaks like heavy cream. Well chilled, it thickens a little, which is enough for spooning over fruit, but it will not hold a shape.
What can I substitute for media crema?
Light cream or half-and-half in most recipes, or heavy cream thinned with a little milk. For drizzling, Mexican crema or thinned sour cream works in savory dishes.
