Sadly no. Believe me, I’ve tried it. Store bought sour cream simply has too little fat in it. Whereas heavy cream contains something on the order of 40% fat, the sour cream in the plastic tubs is a mere 18% fat, about 12% less than the minimum you need to whip (and then of course over-whip). Nope, for cultured butter and buttermilk, you need a real “soured” cream starting point.