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Method 1
Mix buttermilk and whipping cream together and let stand at room temperature for several hours.
Method 2
Whisk sour cream and whipping cream together until the mixture thickens to the texture of light whipped cream. Use as is or let stand for several hours until it thickens and sours a little more. Keeps up to one week refrigerated.
Method 3
Heat whipping cream to 90° F (32° C). Remove from heat and whisk in buttermilk. Let stand for 24 hours or until thickened to the consistency of sour cream. Keeps up to 3 weeks refrigerated.
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