Picture of Clotted Cream (Devonshire Cream) - Tipnut.comDevonshire cream anyone? Yum!

Clotted cream is a thick yellow cream made by heating unpasteurized cow’s milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms ‘clots’. Clotted cream purists prefer the milk to come from cows in the West Country, mainly from Devon and Cornwall.

When clotted cream is not commercially available, a reasonable facsimile may be made by combining two parts whole milk with one part whipping (heavy) cream, heating at the very lowest possible heat for a couple of hours until a skin forms, leaving it undisturbed overnight, and then harvesting the skin and its underclots. The remaining milk may be consumed or used in any number of recipes.

For those of us in parts of the world where the real stuff isn’t readily available, here’s my collection of Mock Devonshire Cream Recipes:

Recipe #1

1 cup sour cream
1/4 cup brown sugar
2 TBS liqueur (such as Amaretto, Khalua, etc.–you could also use vanilla)
pinch nutmeg

  • Mix all the ingredients then cover and refrigerate overnight. Stir before using.

Recipe #2

3 oz. cream cheese (softened)
1 tsp powdered sugar
1 cup whipping cream

  • Beat the cream cheese and sugar until fluffy. Gradually add the whipping cream and beat until thick. Cover and refrigerate overnight before serving.

Recipe #3

4 oz. cream cheese
1 cup whipping cream
1 tsp confectioners sugar
splash of vanilla

  • Blend ingredients in a blender or food processor until very thick. Cover and refrigerate until needed.

Recipe #4

3 ounces cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 cup whipping cream

  • In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream. With an electric mixer, beat mixture until stiff. Store in refrigerator.

Source: Printable Recipe Card - Devonshire Cream (pdf)

These mock recipes are quite a bit quicker and easier to put together, and definitely not the real thing–but still very delicious on all kinds of fruits, baked goods and desserts.

Image Source: Wikimedia Commons

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