Avocado Cream

Think of this as guacamole’s silkier cousin. Where guac is chunky and scoopable, this avocado cream is smooth and pourable, blended into a tangy crema you can drizzle, dollop, or spread.

The creme fraiche is what sets it apart, lending a cool, tangy richness that whipped-up avocado alone can’t match, while plenty of fresh lime juice keeps it bright and stops the avocado from browning.

It comes together in one go: everything into the blender, then thinned with a splash of water to your ideal consistency, looser for drizzling, thicker for dolloping.

Season it well. Avocado is mild and can taste flat without enough salt and lime, so taste at the end and adjust both. A final squeeze of lime sharpens it up, and it’s best made fresh since avocado dulls in color over time.

Kitchen Tips

• Use ripe, soft avocados for the smoothest, creamiest blend.
• Thin with water a little at a time until you hit the consistency you want.
• Season generously; avocado needs salt and lime to come alive.
• Make it close to serving, and press plastic wrap onto the surface if storing to slow browning.

Variations

• Stir in cilantro, a clove of garlic, or a chopped jalapeno for more punch.
• Swap the creme fraiche for sour cream or Greek yogurt.
• Loosen it further into a pourable salad dressing or taco drizzle.