Cremora

Cremora is a powdered ingredient commonly used as a substitute for liquid cream in various recipes, especially in desserts, coffees, and sauces. It is a mixture of dehydrated components that, when reconstituted with water, provides a creamy texture similar to traditional cream, but with generally lower calorie content.

This product originated in the industrial food sector, where it was developed to facilitate the preparation of dishes that require cream, offering greater practicality and shelf stability without the need for refrigeration until use. Cremora is very popular in Latin American countries, especially in Argentina, Uruguay, and Chile.

From a nutritional standpoint, Cremora provides fats and carbohydrates and, in some cases, may contain additives to improve its stability and texture. It does not provide protein or lactose, which differentiates it from traditional cream and may make it suitable for people with mild lactose intolerance, although it is recommended to check the labeling according to the brand.

Regarding its synonyms in Latin American Spanish, Cremora may also be known as crema en polvo (powdered cream), crema no láctea (non-dairy creamer), nata en polvo (powdered topping), or simply crema para café (coffee creamer). It is important to clarify that it should not be confused with fresh sweet cream or whipping cream.

In summary, Cremora is a practical and versatile alternative for incorporating the texture and flavor of cream in cooking, widely used in pastry recipes, hot beverages, and sauces.