This ia a must have for taco and enchilada night at our house. A homemade version of a Mexican-style crema or sour cream. It’s not as thick as store-bought sour cream, but it is extra smooth and creamy.
1 cup heavy cream
1 cup sour cream
3/4 to 1 teaspoon salt
Combine all in a bowl and whisk until smooth, cover with plastic wrap and let sit at room temperature for 3 hours. Will keep in refrigerator for as long as regular sour cream. I always store mine towards the back, in the coldest part of the refrigerator. Store in an airtight container.