|Commercial sour cream||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Beat sour cream with electric mixer at low speed.
Gradually add whipping cream and beat until smooth.
Pour into wide-mouth jar with tight lid.
Cover and leave at room temperature until very thick (8 to 12 hours).
Stir cream lightly with fork, cover and refrigerate at least 24 hours before using.