Tetlis
Itty Bitty Baby Steps
If you really -really- want infused sour cream, I'd kief out, decarb, simmer at super low heat in clotted cream for two hours, cool, add two tablespoons of sour cream, stir every 4-6 hours till even and "firm".@Ozone69 sour cream will be a no go for an infusion. As stated above, it WILL separate when heated. Hell, sour cream separates in the refrigerator (hence that liquid on top you have to keep stirring back in). I would possibly look in the direction of creme fraiche. It is like sour cream but resists separating much better, because of the high fat content (stay away from low fat, or no fat versions). Now...that being said....I'm not sure you'll have total success in the infusion. I don't know what stuff you've got on hand....but if I was making this recipe, I would make my weed (or what ever you're using) into keif (dry ice and bubble bag method), decarb the keif....and add that to the cake batter and stir for a couple of minutes to get it dispersed. I think that method would get it done for you my brother. Hope it helps.
Tbh, that might even be nice.
