Sour cream and butter cream.
For the cream, you will need "weighed" sour cream.
Cooking it is easy!
We take out a deep bowl. We install a sieve or colander on it. Take the gauze and put it in 4 layers. We put it in a sieve. Pour our sour cream on the gauze. Important! Sour cream author indicates 30%, but I did not find one, I have 25%. We tie the gauze in a knot so that all the sour cream remains inside. Tight. Put it in the refrigerator for 12 hours. Periodically, you can check for the released serum, drain it so that the bottom of the sieve does not touch it. After the specified time, we take out, open, take out our weighed sour cream.
Beat very cold sour cream with cream and sugar at the maximum speed of the mixer for about 10-15 minutes until the consistency of whipped cream. The percentage of fat content of sour cream and cream is very important, dairy products with lower fat content are not whipped into a stable cream.