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Mock Clotted Cream (4 recipes)




Source of Recipe


web
1. MOCK CLOTTED CREAM
1 cup heavy whipping cream
1/3 cup light sour cream
2 tablespoons powdered (confectioners’) sugar, sifted

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

2. MOCK DEVONSHIRE CREAM
3 ounces cream cheese, room temperature
1 tablespoon granulated sugar
1/8 teaspoon salt
1 cup heavy whipping cream

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. Makes approximately 3 cups or enough to serve 12.

3. MOCK CLOTTED CREAM RECIPE
from July/August 2007 TeaTime Magazine
Our Mock Clotted Cream is a lovely addition to scones.
1 (3-ounce) package cream cheese, softened
1/4 cup confectioners’ sugar
1/4 cup sour cream
1/2 cup heavy cream
1/4 teaspoon vanilla extract

In a medium mixing bowl, combine cream cheese, confectioners' sugar, and sour cream. Using an electric mixer at medium speed, beat until smooth. Add cream and vanilla extract, beating until light and fluffy. Refrigerate until needed.

4. MOCK CLOTTED CREAM SUBSTITUTE
By Julesong on May 04, 2002
3 ounces cream cheese
1/4 cup powdered sugar
1/4 cup sour cream
1/8 teaspoon almond extract
1 tablespoon milk

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.