Is there such a thing as a quick and easy Devonshire cream recipe? This summer I’ve written a ton of posts on making Devonshire cream – also known as clotted cream – and while all have been super easy, none have been quick. What can I say? It’s a slow process, and good things come to those who wait.
But, if you need something now, waiting eight hours for your clotted cream isn’t really going to cut it. Sure, you can head down to the grocery store and buy some of the prefab stuff off the shelf, but there’s an option for making something similar to Devonshire cream that will work in a pinch. I’d recommend using this recipe if an army of old British ladies show up at your house, demanding afternoon tea on a moment’s notice. I’d qualify that as a genuine tea emergency.
I want to make it clear that this recipe will not give you authentic Devonshire clotted cream – it will, however, give you a soft, creamy, gently-sweet spread that tastes delicious on scones, fruit, sourdough bread, or whatever you like. If you’re looking for the real thing, you’ll want to go with the more effective and time-intensive methods, of which you have many options. Here’s what we’ve discussed so far:
- One 8-ounce package of cream cheese, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 tablespoon sugar (use more or less, if you prefer)
- In a large bowl, combine cream cheese and sour cream. Beat well with a hand mixer until well blended.
- One teaspoon as a time, add sugar and beat well, stopping when your clotted cream is as sweet as you like.
- Store up to one week in a sealed container, kept in the refrigerator.