I first tasted Devonshire (or clotted) cream at The Drake Hotel. Similar to whipped cream, but not as sweet or light, it’s easily spreadable, and is often served during cream tea, which consists of an assortment of scones and jams and, of course, clotted cream. Preparation of authentic Devonshire cream requires a lot of time and effort, as it’s made with unpasteurized milk left at room temperature for several hours, then heated and cooled. This process produces a thick layer of cream at the top, which is skimmed off to yield clotted cream.
This recipe is for mock Devonshire cream, and though it might lack the subtleties of the authentic version, it’s still a top-notch, decadent treat. And it can be whipped up in minutes. When I served this at my afternoon tea party, one of the guests mistook it for whipped cream and put a spoonful in his tea! While I wouldn’t recommend that, I think it’s a versatile condiment great for scones, biscuits, cookies, fruit, and tarts.
If you enjoyed reading this post, like my Facebook page and subscribe to my blog to follow my cooking adventures and flavorful journeys!
Devonshire Cream
Print recipe
| Serves | yields 2 cups |
| Region | British |
| Website | allrecipes.com |
Ingredients
- 3 Ounces cream cheese
- 1 tablespoon sugar
- 1 pinch salt
- 1 cup heavy cream
Directions
| Step 1 | |
| Using a stand mixer or hand mixer, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving. | |
