Faux Clotted Cream Food

HOMEMADE CLOTTED CREAM

Steps:

• In the bowl of a stand mixer or a large bowl with a hand mixer, whip the cream to soft peaks.
• Add the powdered sugar and the mascarpone cheese to the bowl and beat until combined and fluffy. Do not beat too much or it will start turning into butter.
• Store in an airtight container in the refrigerator for up to 1 week. Allow to sit at room temperature for about 30 minutes before serving for the best texture.

HOW TO MAKE MOCK DEVONSHIRE (CLOTTED) CREAM

Steps:

• Place the cream cheese in a medium bowl and beat with a hand mixer until fluffy and smooth. Add butter and beat. Add sour cream and beat once more until smooth. Serve on fresh scones. Store leftovers in the refrigerator for about a week. Let sit at room temperature for 20 minutes or so before serving.

FAUX CLOTTED CREAM

Steps:

• In a small bowl, combine cream and confectioners' sugar. Beat at high speed with an electric mixer until soft peaks form. Add sour cream, beating at low speed until incorporated.
• Serve immediately, or refrigerate in a covered container for up to a day.

EASY MOCK DEVONSHIRE CREAM

Steps:

• In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.

CHEF JOHN'S CLOTTED CREAM

Steps:

• Preheat oven to 175 to 180 degrees F (80 degrees C).
• Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
• Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
• Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
• Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

FAUX CLOTTED CREAM

Steps:

• In a large bowl, combine all but the whipping cream. Stir well.
• Add unwhipped whipping cream.
• Beat with a mixer until it's stiff. It should have the texture of bowl margarine or softened butter. Store in refrigerator. (But there won't be any left to store!) I've never used anything but whipping cream for this recipe and also always use brand name of Philadelphia Cream Cheese. I tried the store brand once and it didn't taste as rich. I don't think cool whip would work with this recipe, either.

EASY CLOTTED CREAM

Steps:

• Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

MOCK DEVONSHIRE CREAM

Steps:

• Add the sugar, sour cream, and cream cheese to the bowl of an electric mixer.
• Cream the sugar, sour cream, and cream cheese together until smooth and blended.
• Pour in the heavy cream and whip until thick, soft peaks form.
• Do not over beat.
• Refrigerate for at least an hour before serving.

MOCK CLOTTED CREAM

Steps:

• Fold vanilla into sour cream. Beat heavy cream until stiff peaks form the fold in the sugar. Fold this mixture into the sour cream/vanilla mixture.

CLOTTED CREAM

Steps:

• Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

MOCK CLOTTED CREAM SUBSTITUTE

Steps:

• Combine the cream cheese, sugar and sour cream in a small bowl.
• Beat until fluffy.
• Add the almond extract and milk to thin a bit.
• Blend well.
• Allow to set at room temperature for 30 minutes before serving.
• Makes enough for about a dozen scones.