Jenny La Fleur
mock Devonshire cream - Jenny La Fleur
adventures in costuming
mock Devonshire cream
I promised unclrashid my receipt for mock Devonshire cream so here it is:

Mock Devonshire Cream

16oz cream cheese, softened
4 tbsp confectioner’s sugar
1 cup sour cream

In a bowl, beat together cream cheese and sugar.
Add sour cream and mix until thoroughly combined.

Yield: 1½ cups
from the book "If Tea Cups Could Talk" by Emilie Barnes

Not quite as good as the real thing (nothing is!) but a quick, easy and very tasty substitute for those of us that can't get our hands on proper unpasteurized milk!

edited to add:
I was just trolling the web and found another recipe for Mock Devonshire Cream consisting of mascarpone, whipping cream, sugar and vanilla extract. I don't think the mascarpone (which is expensive) and the whipping cream would be amazing better than my faithful cream cheese and sour cream but I like the idea of adding some vanilla. I think I'll try that next time...


8 comments | comment?
unclrashid From: unclrashid Date: May 18th, 2009 03:54 am (UTC) (link)
Thank you! It looks wonderful, and so obvious in retrospect. I was just at a tea last weekend where someone had brought a jarred version that wasn't half bad. But this will be good to have. I suspect I would like the mascarpone version also, but price will probably persuade me that the cream cheese version is quite satisfactory.

jennylafleur From: jennylafleur Date: May 18th, 2009 01:10 pm (UTC) (link)
You are most welcome! Yeah the jar imported stuff is tasty but it's still not the same (I think they must have to pasteurized it in some way for the US market or something) and it's rather expensive. I agree on the mascarpone. I love mascarpone but that too is expensive and hard to find here. What can I say I like a decadent amount of devon cream on my scones! :>
mlsdesigns From: mlsdesigns Date: May 18th, 2009 07:48 am (UTC) (link)
What is devonshire cream? By the sound of the name I'm guessing it's a British thing, but I've not heard of it before :)
jennylafleur From: jennylafleur Date: May 18th, 2009 01:13 pm (UTC) (link)
It's either another name for or a regional form of clotted cream. Not sure which it is technically. But definitely a British thing. :>
chloeandrudy From: chloeandrudy Date: May 18th, 2009 05:20 pm (UTC) (link)
Apparently the cream that comes from Devonshire, UK, is supposed to be the best tasting. The cows graze on the best grass, thereby producing an extraordinary milk or cream.
Clotted cream I've found is thicker, like a butter.
Since all milk products in the US have to be pasteurized, and a good amount of fat removed (we are so sad), it's not made here. Thereby we make our paltry substitutes. They're not bad tho. Occasionally I've found a local British shop that has imported it but it doesn't have a long shelf life, like the jars of the stuff, that are indeed pasteurized for our market.
elegant_musings From: elegant_musings Date: May 18th, 2009 11:06 am (UTC) (link)
Oh! I might have to try this when the Sister comes to visit (since scones are a necessary food item to have on hand! ;). I have no clue where to find Devonshire Cream around here (except at the tea rooms, when ordering afternoon tea... lol!), so this is a life saver (or would tea-time saver be more suitable?)! :D
jennylafleur From: jennylafleur Date: May 18th, 2009 01:15 pm (UTC) (link)
Life saver, tea-saver and money saver - all in one! LOL! I have a good scone recipe too if you need one... :>
From: hohenstein Date: May 18th, 2009 04:36 pm (UTC) (link)

It may not be the real thing, but it's definitely safer. One of my relatives accidently food poisoned herself & a lot of others when her caterer did the unpasturized milk type wrong. (You'd think a professional caterer would be extra-careful about food safety!)


I buy the type in a jar once in a while as a treat. If I had it as often as I would like to, I would expand out of all my costumes very quickly!
8 comments | comment?