Quick and Easy Devonshire Cream Recipe

Quick and Easy Devonshire Cream Recipe on http://www.theculinarylife.com
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:

5.0 from 2 reviews
Quick and Easy Devonshire Cream Recipe (Cheater's Method)
Recipe type: Breakfast
Cuisine: British
Prep time: 
Total time: 
This quick and easy Devonshire cream recipe comes close the taste of genuine clotted cream, with about 8 seconds worth of work instead of 8 hours. Yield: 1 1/2 cup Devonshire cream
  • 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)
  1. In a large bowl, combine cream cheese and sour cream. Beat well with a hand mixer until well blended.
  2. One teaspoon as a time, add sugar and beat well, stopping when your clotted cream is as sweet as you like.
  3. Store up to one week in a sealed container, kept in the refrigerator.


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Comments from other ninjas:

  1. ruthie says

    Hi, I just got to you from a link on another blog, and here you are with recipes for one of my favorite things!
    I’ve made accidental clotted cream twice — fishing through the fridge for something in the back, I put the quart carton of whipping cream up on top and forgot about it. Next morning I was appalled to see it there, thinking my lovely whipping cream was going to have to be pitched. Instead, it was nicely clotted with a little whey, I suppose, to be poured off. Lovely taste and a great volume of the stuff. We had it on our breakfast scones and invited friends over for cream tea that afternoon.
    So, not really fast, since it took sitting there over night, but could not have been easier. 😉 And, yes, I did do that by accident twice over a period of years.
    Now I’m going to go read your other clotted cream methods.

    • Stephanie Stiavetti says

      That’s perfect! I love it. I suspect the top of your fridge was warmed to the perfect temperature. I’m going to have to try this method – no dishes to wash after. Haha.

  2. saadat saghafi says

    hi dear,if i have pasteurized cream with 65%fat and raw milk how can i make clotted cream ?
    thank you very much.


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