Once you’ve tried a taste of this rich, tangy whipped cream, you’ll never want to go back to the store bought variety, or *shudder* Cool Whip.

I know what you’re thinking “Sour cream? I don’t want my whipped cream to taste like something I’d put on a baked potato.” Trust me, we’re just adding enough to give it a rich flavor, it won’t taste “cheesy”.

Oh, and if you don’t have a whipping syphon, you can use an electric mixer or standing mixer to do the whipping. Or you can get a whipping syphon; they’re super cool and you use it to make a ton of things like cold brewed coffee or infused oils.

Yield: about 4 cups

Tools

Mixing bowl
Whisk
Funnel
Whipping syphon
1 – 2 N2O cartridges (depending on the size of your syphon)

Ingredients

2 cups heavy cream
1/4 cup sour cream
1/3 cup brown sugar
2 tsp. vanilla extract

Directions

Add all the ingredients to bowl and stir with whisk until sugar is dissolved, and no lumps remain.

Carefully pour cream mixture into syphon  using funnel. Close syphon tightly and charge with N2O.

Gently shake syphon 5 times before dispensing. Serve immediately, or refrigerate for up to a few days.