What do you do with devonshire cream

This homemade version of clotted cream mimics the real thing in texture and flavor and is equally as delicious served on scones or American butter biscuits. It is highly addictive. For my version, we are using heavy cream combined with mascarpone cheese. The cream will contribute to the fluffy texture while the mascarpone will thicken it and add more fat content.

It really is that easy to make! How fun would it be to host your own English tea with beautiful homemade scones paired with this clotted cream, quick jams , and lemon curd?! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me via e-mail if anyone answers my comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed. Typically served slightly cool. I remove it from the fridge about 30 minutes before serving! I hope you enjoy! Hi Pam! The article addresses that. It is a faux version of clotted cream that can be made very quickly for those that do not have easy access to the real stuff!

Glad you thought it tasted good! This is NOT clotted cream. If you want clotted cream just make clotted cream. Those who do not have those things are also certainly welcome to also enjoy this faux version! It is equally delicious, easy to make, and accessible to those who do not have access to raw milk. With a lil lemon curd on a nice scone?!

Thank you for this recipe. I have been searching for a fast recipe to make clotted cream as i have a microwave convection oven and cannot turn it on for 12 hours as the original recipe requires. Will definitely try this. This is my 2nd time making this. It tastes wonderful and it is a lot less time-consuming. All of my friends who have tried, love it!

Thank you for this easier version of clotted cream. I just made this to serve tomorrow. Would beating it even more change it to a softer consistency? What could I use to thin it a little bit? More cream? Hi Karen, I will say that this is a bit thicker than traditional clotted cream. Hope it was enjoyed! This was very much enjoyed and went well with our pumpkin scones.

As it turned out, it was perfect just as written. It just needed to sit at room temp for about 30 minutes before serving, and that made it a more spreadable consistency. I am looking forward to trying this. This recipe sounds like a good American solution. So happy I found this recipe! I have tried making clotted cream the old fashioned way, but it is not always consistent.

That is so great to hear Janet! It is perfect for a crowd and what I developed it for. Slightly different than the real thing but equally as delicious! What did I do wrong? Hi Tammy! That is very strange! I have made this many times and have never ha that happen. The cream was at soft peaks before you added the mascrapone?

Hello, I just wanted to let you know that you do not need to use raw cream to make clotted cream. However, you must use a cream that has been pasteurized, not ultra pasteurized with additives.

The best clotted cream is said to have a good, firm crust atop smooth, thick cream. Devonshire Cream — Clotted cream produced in the county of Devon, England. Interestingly, in Devon, cream is traditionally spread first on a scone, then topped with jam. Now in full disclosure, this Devonshire cream recipe is not the real thing but it is a close enough knock-off that can be re-produced here in the States.

I hope you like it and enjoy it with a spot of tea! Devonshire Cream. Save Print. Recipe type: Dessert. Like a good, unsalted butter. It really all depends on region you are in. The making of clotted cream started in Devon as a way to separate the fat from milk to make butter. Centuries later in Cornwall, it became popular to use the cream on its own.

At that time, clotted cream and butter were the most popular ways to preserve milk. Clotted cream is the perfect accompaniment to our British scones! Both start with the same basic ingredient: heavy cream. But, for whipped cream you whip that cream into light and fluffy pillows.

This process produces a thicker, creamy substance. Another difference is that clotted cream is typically not sweetened. So, if it has a thicker consistency and is more savory, how is clotted cream different from butter?

Butter is made by churning or whipping cream. Clotted cream, again, has to do with the separation of the fat in your cream. Clotted describes the look of the cream when it is heated ever so gently so that the fat separates to the top and clings together. Buying jars of imported clotted cream can get quite pricey. Actually, the hardest part about making clotted cream is finding the cream.

You see, you have to start with heavy cream that has not been ultra-pasteurized for a longer shelf life. The cream has to be heated slowly for 12 hours, which we find easiest to do overnight. Then it is cooled for another 8 hours or over the next night.

Finally, you separate the cream from the liquid, and you have the spread that you have been waiting for. Clotted cream typically lends itself to sweet uses: spread on scones with some jam or other bread products , used in fudge, as a topping to tarts or ice cream.

However, it is rich and creamy and could be used for savory applications as well. We think it would be delicious as a veggie dip or spread on a cucumber slice as an appetizer. You could also add it to soups or sauces to give them a creamy boost.

It can also be added to mashed potatoes, risotto, or eggs to give them extra creaminess, much like you would butter.

The answer is yes you can! Have a look at our recipe and process for making clotted cream in the slow cooker. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens.