This Scones Cream is delicious on warm scones.
Yield: 2 cups • Preparation: 5 minutes
- 1 cup cold heavy whipping cream
- ¼ cup confectioners’ sugar
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- In a medium bowl, beat cream at high speed with an electric mixer until stiff peaks form. Add confectioners’ sugar, sour cream, and vanilla, beating at low speed until incorporated. Refrigerate for 2 to 3 hours before serving. Use within 3 days.
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