- 1 cup heavy cream
- 2 Tbsp. sour cream or buttermilk
Combine the ingredients in a glass container, cover, and let stand at room temperature for 8 to 24 hours, or until very thick.
Stir well, cover, and refrigerate for up to 10 days.
Yield: 1 cup
This is a good topping or garnish on very sweet desserts. Spoon it over fresh fruit, warm cobblers, puddings, and pies. It can also be used in sauces and soups, since it won’t curdle when heated.
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