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Mock Devonshire Cream
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Before the days of pasteurization, the milk from the cows was left to stand for several hours so that the cream would rise to the top. Then this cream was skimmed and put into big pans. The pans were then floated in trays of constantly boiling water in a process known as scalding. The cream would then become much thicker and develop a golden crust which is similar to butter. Check out all of Linda's Afternoon Tea and High Tea Recipes and also Puddings, Creams, and Custard Recipes Mock Devonshire Cream 3 ounces cream cheese, room temperature 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.
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Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts. It is still a specialty of Devon, Cornwall, and Somerset as this is where the right breed of cattle are raised with a high enough cream content to produce clotted cream. It is also known as Devon cream and clotted cream. Clotted cream has a consistency similar to soft butter.