This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Ingredients
- 2 tablespoons buttermilk
- 2 cups heavy whipping cream
Instructions
-
1
Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
-
2
Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
White Mountain Frosting
This dairy-free white mountain frosting is glossy and really holds its shape on cakes and cupcakes.
Cally's Omelet
The best omelet in the world!
Maple Butter Tarts
These butter tarts are a big hit every time I make them. The filling is sweet with maple flavor and packed with raisins. These mini tarts pair well with whipped cream or your favorite vanilla ice cream.