Sour Cream 3

Yield: a scant 4 cups, whipped

Ingredients

• 1 3/4 cups cream
• 2 tablespoons buttermilk

Instructions

1. Stir cream and buttermilk in a pint jar. Cover and shake.
2. Let stand at room temperature, uncovered, 6 hours to overnight, then chill well.
3. When ready to serve sour cream, beat to medium-stiff peaks - not stiff. Serve immediately. Whipped mixture should double in volume.