Whipped Sour Cream
- 1 cup (240 grams) cold heavy whipping cream
- ½ cup (120 grams) cold sour cream
- 2 tablespoons (24 grams) granulated sugar
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- Refrigerate a large bowl and a whisk until cold, about 10 minutes.
- In cold bowl, using cold whisk, whisk together all ingredients until medium-stiff peaks form. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/better-baking-academy-gluten-free-summer-berry-coffee-cake/
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