A wonderful topping for scones, or use as a dip for fruit.

STARP
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

73 calories; 7.4 g total fat; 26 mg cholesterol; 31 mg sodium. 1.3 g carbohydrates; 0.7 g protein; Full Nutrition

Reviews (186)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/30/2006
I cannot understand why people modify a recipe, make substitutions that don't work, and then give the original recipe a poor rating!!!!! Read More
(484)

Most helpful critical review

Rating: 3 stars
08/09/2006
Too salty/cheesy tasting and far too liquidy. A proper Devon cream should be thicker (like whipped butter) and slightly sweet. Read More
(4)
228 Ratings
  • 5 star values: 164
  • 4 star values: 43
  • 3 star values: 15
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
08/30/2006
I cannot understand why people modify a recipe, make substitutions that don't work, and then give the original recipe a poor rating!!!!! Read More
(484)
Rating: 5 stars
08/30/2006
I cannot understand why people modify a recipe, make substitutions that don't work, and then give the original recipe a poor rating!!!!! Read More
(484)
Rating: 5 stars
01/25/2004
Absolutely delish - a nice change from ordinary whipped cream! I will use it for more than just scones & fruit - anyplace you use whipped cream except that it is much stiffer. I froze extra in dollops on wax paper then stored in plastic bags. Read More
(169)
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Rating: 4 stars
12/12/2006
Not Bad! I've had real Devonshire/Clotted Cream and for not being able to find it easily (or even at a reasonable price) this does the trick! Next time however I think I'll up the heavy cream content just a bit to rid the end produt of the cream cheese after taste. Thank you!! Read More
(137)
Rating: 5 stars
03/11/2009
This stuff is so good I could use it for a dip with cookies! Instead I used it to top the "Rich Chocolate Truffle Pie" from this site....WOW! Many reviews here confused me because some say to increase the cream cheese and some say that all they tasted was cream cheese. So I went with the 3 oz. as called for and I wouldn't change a thing. I'll make this many times over! Read More
(87)
Rating: 4 stars
12/21/2003
Great recipe. I made this cream for our church ladies tea. I made a small change to the recipe by adding 3 tablespoons of sugar instead of 1. We used this cream with scones and anything else we could it was so good! Read More
(60)
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Rating: 4 stars
04/12/2005
3oz of cream cheese isn't enough, if you add 8oz (a package) then the consistency is right, but it still tastes like cream cheese. If you add 6-8oz of sour cream it tastes MUCH better. Read More
(48)
Rating: 5 stars
07/06/2004
This was very easy to make and tasted incredible! It had the perfect texture and whipped right up in my stand mixture. I served it with Grandma Johnson's Scones from this site and the two combined were heaven in high tea! Read More
(40)
Rating: 5 stars
10/09/2003
Very easy to make and delicious. Reminds me of my time in England. I had been craving some good cream to have with my scones and tea and this hit the spot. Yum! Read More
(33)
Rating: 5 stars
10/09/2003
Raves raves and more raves. I made this cream to go with scones I made for a baby shower this last weekend and everyone wanted to know what was in the cream! Several people asked not only for the recipe but to take some home as well:) Read More
(33)
Rating: 3 stars
08/09/2006
Too salty/cheesy tasting and far too liquidy. A proper Devon cream should be thicker (like whipped butter) and slightly sweet. Read More
(4)