Traditional Version1 cup Whipping Cream1 cup Sour CreamSweeter Version (easy way)1 1/3 cups Whipping Cream2/3 cup Sour CreamIn separate bowls beat whipping cream and sour cream 1 minute each. Combine creams and beat 2 minutes. Cover loosely with plastic wrap and leave at room temp overnight. Refrigerate at least 4 hours. Thickens as it sits. Use sweeter version for scones and fruit. The traditional version is good for use with hot sauces.