For the Devonshire Cream:
In a small saucepan
For Devonshire Cream:
In a small saucepan
In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
ombine cream cheese& heavy cream with a hand mixer to make devonshire cream.
ith Mock Devonshire Cream and, if desired, jelly.
MOCK DEVONSHIRE CREAM: In a
Beat together in small mixer bowl or blender.
Double recipe if necessary.
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
combine eggs, egg yolk and cream - beat with a fork until
erve warm with Devonshire Cream, vanilla ice cream or lightly whipped cream.
MAKE
exture).
Serve with sour cream, additional salsa, and a squeeze
or with a little whipped cream (recipe follows) or cinnamon on top
In a small saucepan combine gelatin and 1/2 cup cold water; let stand 5 minutes.
Heat and stir over medium heat to dissolve gelatin.
Cool.
In a medium bowl beat cream, the 1/4 cup sugar and vanilla on medium-low speed until soft peaks form (tips curl). Combine gelatin and sour cream.
Fold into whipped cream.
Chill 1 hour.
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream. With an electric mixer, beat until stiff.
In a small bowl with rubber spatula, gradually blend heavy cream into softened cream cheese. Blend in confectioners sugar and refrigerate.
Whip cream until soft peaks form; then add powdered sugar and whip to incorporate.
Add sour cream and continue beating just until fluffy and well-combined.
In small bowl, use your electric mixer to beat the cream cheese until fluffy.
Beat in the sour cream and confectioners sugar until well mixed.
Spoon into serving bowl and chill until serving time.
Whip cream cheese until softened.
Gradually add cream until the mixture is smooth.
Next stir in the vanilla extract.
Add powdered sugar to taste.
Wash and hull the strawberries and place in a separate bowl.
Keep berries and cream mixture in the refrigerator until ready to serve.
When serving, dish the strawberries into individual serving dishes, such as bowls or goblets.
Spoon the cream over the berries and serve!
May garnish with a mint leave if desired.
Beat cream cheese until fluffy. Beat in sour cream and powdered sugar until well mixed. Refrigerate until serving time. Serve on scone with strawberry preserves. Makes 1 1/2 cups.
Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until medium-stiff peaks form. Fold sour cream into the mixture until smooth.
Beat whipping cream to stiff peaks; set aside.
In separate bowl (use the same beaters), whip cream cheese until soft, then add vanilla and sugar & mix well.
Gently mix/beat the whipping cream and the cream-cheese mixture until nicely fluffed.
Chill for 2 hours or serve immediately.