Skip to main content

Easy homemade Devonshire Cream

 Hi friends,

This easy Devonshire Cream recipe is sure to be a hit that will delight your family while whisking you away to the English countryside, (even if it's only in your dreams ;) ). It pairs perfectly with these Pumpkin Scones: https://thishomeschoolerslife.blogspot.com/2020/10/delicious-pumpkin-scones-recipe.html

and these Exposition Scones (recipe found at #thishomeschoolerslife @ instagram and is a delicious topping for many breakfast/brunch dishes. 

To make Devonshire Cream you will need: 

8 ounces of full fat Cream Cheese

1 cup full fat Sour Cream

2 Tablespoons Cream

1  1/2 cups powdered sugar

1 teaspoon fresh lemon juice

2 teaspoons vanilla or 1  1/2 for more vanilla flavor


*Beat cheese in a kitchen aid mixer or hand held mixer for 1-2 minutes & add in other ingredients one at a time. Stir in sugar gradually and beat for 3-5 minutes until whipped together well. 

*Remove from Mixing bowl and place into a serving dish. 

*If not serving immediately cover serving dish with a lid or plastic wrap and store in fridge for up to 3 days. 


This pairs lovely  with homemade scones, served as a topping for waffles, French toast, pancakes or on hot apple pie with a drizzle of caramel sauce. :)


Happy Baking friends,

~K



Comments

Popular posts from this blog

The Ultimate comfort food: Easy Green bean tater tot casserole

  Hi Friends,  Today I'm going to share my grandma's delicious green bean tater tot casserole. It is super simple to make, can easily be made ahead and stored in the fridge for later in the week or in the freezer for up to 3 months. I love that it is easy to make, is a great comfort food (similar to shepherds pie without all the extra calories) and the options of what you add in are limitless and can be catered to around every food restriction & easily adapted to fit your families needs.  Ingredients:  ⬥1 1/2-2 cups of cooked green beans (fresh) or 1 14oz can of green beans. *They can be chopped or whole, that is up to you and what fits your families needs best.  ⬥1 can of organic cream of chicken, cream of mushroom or cream of celery soup (choice of soup is up to your preference. I tend to use cream of chicken or cream of celery soup with chicken and cream of mushroom if my meat base if beef). ⬥ 1-2 lbs of ground beef  cooked (or could swap out fo...

Delicious Pumpkin Scones

 Hi friends,  If you are looking for a yummy fall treat to bake for your family these pumpkin scones will be the perfect fit! This delicious recipe comes from my aunt J who is an incredible cook and loves to bake up yummy treats to share with family and friends. A few years ago I planned and hosted a surprise tea party for my grandmothers 85th birthday and of course a tea party wouldn't be complete without yummy food! My aunt happily baked up these amazing scones along with her exposition scones (recipe and more info about the tea party can be found on my instagram @thishomeschoolerslife.   ) for the party.  They are always a big hit & devoured quickly ;)  I knew I had to get her recipe to bake them with my kiddos  :)   Pumpkin Scones:  2 Cups Flour 7 Tablespoons Sugar 1 Tablespoon Baking Powder 1/2 teaspoon Salt 1/2 teaspoon Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves 1/4 teaspoon Ginger *Mix all the above ingredients & cut...

Easy, Cafe Yumm style Rice Bowls

  Today I'm going to share one of my family's favorite weeknight meals with you, our version of a cafe' yumm bowl. It is a very simple recipe that can be altered to cater to even the most picky eaters and easily adjust for everyone's various health needs. Of course ours includes rice, we prefer to use long grain brown rice or jasmine rice but it can be made with any type of rice or quinoa. I'm sure it could be made with tofu as well or another substitute for rice that you prefer.  I always like to make a big batch of rice in my favorite small kitchen appliance, my instant pot. *Friends if you don't have one of these babies yet you are missing out!! IMHO ;) For our family of 4 I like to make 4 or 5 cups of rice (that usually leaves me with plenty of leftovers that can be used in another meal later in the week and for lunch the next day). After my rice is cooked I empty it from my I.P. and mix in my previously cooked/shredded chicken (I like to make mine in my I.P...