1 cup Heavy cream
4 TBSP Sour cream
With the heavy cream in a chilled stand mixer bowl with whisk attachment, start on low speed until the cream thickens enough not to splatter all over. Increase the speed to medium high and continue to whip, stopping the machine before the cream will hold soft peaks. Remove the bowl from the electric mixer and finish whipping the cream by hand with a whisk. Fold or gently whisk in the sour cream.