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Ingredients
| 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 |
Directions
- 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.
- Add salt and beat for 5 more seconds.
- 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.