The English use this cream instead of butter or cream cheese on crumpets or tea breads and then put a good jam on top of that. It is sinfully wonderful.
- 1 quart Whipping or Heavy or Double Cream
- 16 oz.Confectioners Sugar
Devonshire cream is usually referred to as triple cream and can be found made in speciality English gourmet shops, I have gotten through Williams & Sonoma catalog or the Vermont Country Store.
To make it simply place a metal bowl and metal electric beaters into your Freezer for about 10 to 20 minutes.
Keep cream in the cold back part of your frig until ready to beat.WARNING:DO NOT FREEZE CREAM.
When ready pour cream into cold bowl and begin to beat with cold beaters at Med-High speed for one to two minutes. Turn beater down and slowly add in one tablespoon of powder sugar at a time, then turn speed up again for another minute. Keep doing this for 5 to 10 minutes or until cream becomes stiff close to a cream cheese spreadable consistency. (The sugar simply adds some extra structure and sweetness. Depending on how sweet your dish is will determine how much sugar you add. For already sweet dishes I add only two to three tablespoons. To use as a frosting I use close to the whole 16oz box.
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Submitted By: Robin Gardner