Crema

Crema may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Choose pasteurized crema to reduce the risk of foodborne illness. ^{[1] [2]}

Crema is a fresh, tangy cultured cream found throughout Latin America, known by regional names like crema mexicana, crema salvadoreña, crema hondureña, and crema centroamericana. While similar to sour cream in many ways, crema is typically thinner, more pourable, and a bit tangier, with a rich, velvety texture that holds up in hot or acidic dishes without curdling. It's a staple drizzled over tacos, enchiladas, beans, soups, and elotes, and sometimes swirled into desserts.

No. Crema presents a low risk when safely prepared for a child's age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve crema in an age-appropriate way as described in How to Serve. As always, make sure to create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes, crema is typically made from cow’s milk, which is a common allergen. ^{[3] [4]} The good news: dairy allergy often gets better over time, and the majority of children with dairy allergy outgrow it before reaching adulthood. ^{[5] [6] [7]}

Although most babies will never experience an allergic reaction to food, delaying introduction to common food allergens like cow's milk may actually increase the risk of an allergy developing. However, introducing food containing milk early in infancy and serving it regularly, including throughout the toddler years, can help prevent a milk allergy from developing.

For most babies, common allergens such as milk can typically be introduced at home as soon as baby is developmentally ready to begin solids. Start with a small amount prepared in an age-appropriate way. For step-by-step guidance on how to safely introduce cow's milk, subscribe to the Solid Starts App.

Yes. Crema offers fat, calcium, and vitamin A, nutrients that support baby's rapid brain growth and development in the first few years of life. Choose pasteurized crema to reduce the risk of foodborne illness.

Yes. Sour cream, crème fraîche, and plain yogurt can all stand in for crema in a pinch, since they're prepared in a similar way and offer a comparable tangy flavor and richness. Sour cream is thicker and less tangy, and crème fraîche is milder, so the flavor and texture of the finished dish may vary slightly.

Crema goes by different regional names—crema mexicana, crema salvadoreña, crema hondureña, and crema centroamericana, among others—but these are all close variations on the same fresh, tangy cultured cream. Thickness, tang, and saltiness can vary from region to region and even from brand to brand, but any of these cremas can generally be used the same way in baby's meals.

Crema made with pasteurized cream, whether store-bought or homemade, is generally safe to share with baby. Crema made with raw, unpasteurized milk carries an increased risk of foodborne illness that is more serious for babies and young children. For baby, the question is not necessarily where the crema comes from, but whether the milk was pasteurized. If you know it was made with raw milk or even if you’re not sure, it is safest not to offer it to baby.