Mock Clotted Cream Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


Mock Clotted Cream recipe from Lisa Jaworski. Check out Lisa's Pretty in Pink Afternoon Tea Menu.

Originally from Devonshire County, England, clotted cream 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 or Devonshire cream. Clotted cream has a consistency similar to soft butter.

Learn about Crème Fraiche vs. Clotted Cream vs. Devonshire Cream.

Devonshire Cream



Mock Clotted Cream Recipe:

Recipe Type: Condiments & Sauces, Afternoon Tea & High Tea, Creams
Cuisine: England
Yields: 2 cups or 6 to 8 servings
Prep time: Prep time: 10 min


Ingredients:

1 cup heavy whipping cream
1/3 cup light sour cream
2 tablespoons powdered (confectioners’) sugar, sifted


Preparation:

Using a whisk attachment on your mixer, whip cream until stiff peaks form.

Using a large spoon or rubber spatula, fold in the sour cream and powdered sugar just until combined.

Refrigerate, covered, until ready to serve.

Make approximately 2 cups or enough to serve 6 to 8.


 


Contact Linda Stradley - By Google

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy