What is this you ask, only the best mock Devonshire cream ever! You will never see scones, breads, muffins, the same as these baked goods are desperately needing this topping! In 5-minutes, you have just turned your baked goods from ok to wow!
Mock Devonshire cream is typically a tangy, creamy, kind of topping ideal for baked goods. I’ve been eyeing this recipe for a while, but I figured my baked goods don’t really need it. That was my first mistake right there!
Second, because of it’s more tangy nature, would it even pair well with my scones or bread? So I wanted to develop a cream that was more sweet without losing the tangy flavor to take my goods to the next level.
Fast forward to today, this mock Devonshire cream recipe will be a slightly sweeter version than the typical recipes, which I find enhances the quality of my baked goods rather than overpower it.
This post will go over everything you need to know to create this 5-minute mock Devonshire cream with honey.
Recipe difficulty: Is there another word for way below beginner? Like baby to infant level status?
Folks all you need is a mixer! With these basic ingredients, and only one bowl, you are DONE! There is nothing extra about this recipe.
Sam’s Pro Tips for this 5-Minute Mock Devonshire Cream with Honey
- The cream cheese needs to be softened. So jokes aside, this is a crucial step! The cream cheese will be whipped in with the other ingredients, so we don’t want this clumpy. If the cream cheese is still hard, it won’t whip properly so you can forget about obtaining fluffy peaks from this. I usually leave my cream cheese out for about an hour and a half depending on the temperature of the day. For example, in the summer I find that an hour is perfect. Don’t leave it out too long as the cream cheese cannot be fluffed if it’s already close to a melted state. My quick check is to press my finger down on the block and if it leaves a slight indent without pushing too far in, it’s ready.
- Make sure the powdered sugar doesn’t have any clumps. When adding the powdered sugar with the cream cheese, if you can, try to sift it in or make sure there aren’t large clumps. I know this sounds extra, but for me I just want to make sure everything is as smooth as possible when it mixes. This is just a step I make sure to take even when I’m making cakes.
- Use whipping cream from the refrigerator. I don’t bring this to room temperature at all! I’m not a food scientist, but I remember reading that cold whipping cream is always best to use when whipping. If you think about it, if you’re making regular whip cream, they always say to make sure everything is chilled so that it whips better. So literally I just dump the whipping cream from the refrigerator into the mixing bowl.
- Don’t overwhip the mixture! This can be a disaster if you leave the mixer running for too long! Your easy Devonshire cream is now chunky. You can tell everything is fully mixed and fluffy when the color changes and you get stiff peaks peaking at the top of the mock Devonshire cream. It also will not look runny of course.
- How did you get the perfect scoop size in your pictures? In the pictures you see in this post, my trick was actually to use a cookie scoop! Of course, you can easily just scoop a good amount onto your breads, but I wanted that thick, rounded, shape that looks so delicious! I used about a 2-tablespoon cookie scoop, and it was the perfect amount on the scones.
Key Ingredients – Mock Devonshire Cream with Honey
Below are some key and optional ingredients for this recipe:
- Cream cheese: We are talking the full fat cream cheese block! I have never tried using the Light version as I figured I’m already adding whipping cream and sugar into this, so might as well go all out! Also, this is what gives this mock Devonshire cream recipe it’s tangy taste.
- Powdered sugar: Here comes the sweetness! I decided to go with powdered sugar in this recipe as I thought it would blend better with the cream cheese than the granulated sugar. I always get perfect results when I use it! Per Sam’s Pro Tips section above, try to have this sifted without clumps as you dump it into the mixing bowl.
- Honey (optional): More sweetness and the unique factor! I haven’t really seen this mock Devonshire cream recipe made with honey. As we wanted more of that sweet taste than tangy, I decided to add honey into this recipe as it was the perfect compliment to most bread and scone recipes. Use runny honey when incorporating so that it mixes well with the other ingredients.
- Vanilla: You cannot go wrong when you add vanilla. With just a teaspoon, you get this perfect, delicate and sweet taste in your mouth to accompany the cream cheese.
- Sea salt: You only need a pinch to balance everything out in this easy Devonshire cream. Definite flavor enhancer to balance the sweetness!
More Variations to this Recipe
There are a few ways you can variate this mock Devonshire cream with honey. Here’s how:
- Either use sour cream, butter, or even mascarpone cheese: I have seen these ingredients incorporated into this mock Devonshire cream recipe to try and variate the tangy texture. I have not used this myself as I wanted my cream to be more sweet, but these seem to be popular options that you can try as well!
- What can I pair with this dish? This is the fun part! You just made all this delicious cream so now what? Scones, muffins, and breads are all popular choices! In the pictures, I used blueberry scones and English muffins. When topping on each, you can further enhance your dish my adding a dallop of jelly. Pumpkin bread would also be a good candidate for this recipe! Don’t feel bad for eating this during breakfast either, as this is what it was made for!
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Frequently Asked Questions
What is a substitute for Devonshire cream?
A good substitute for mock Devonshire cream is cream cheese, mascarpone cheese, and even sour cream.
How long can cream cheese sit out to soften?
Depending on the temperature, cream cheese will usually soften in 45 minutes to an hour.
How do you know if cream cheese is room temperature?
If you place your finger on the cream cheese and it leaves a slight indent, it will be at room temperature and softened.
Does whipping cream need to be refrigerated before whipping?
Yes, only whip with whipping cream straight from the refrigerator for the best results.