Using a whisk attachment on your mixer, whip cream until stiff peaks form.
Using a large spoon or rubber spatula, fold in the sour cream and powdered sugar just until combined.
Refrigerate, covered, until ready to serve.
Make approximately 2 cups or enough to serve 6 to 8.
Mock Clotted Cream Recipe: https://whatscookingamerica.net/lisajaworski/clottedcream.htm