Homemade Sour Cream
Prep Time
5 mins
Cook Time
1-12 hrs refrigerated
2 cups
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1 ½ cup (360 ml) whipping cream
1/2 cup (120 ml) buttermilk
2 tsp (10 ml) lemon juice or white vinegar
1/2 tsp (4g ) salt


  1. In your stand mixer or mixing bowl add everything but the salt and beat until the mixture has thickened and very soft peaks start to form.
  2. Add salt and beat for 5 more seconds.
  3. Transfer to a jar or container and refrigerate for a minimum of one hour, but preferably overnight. To ensure freshness, the sour cream will last refrigerated for up to five days.