If you've ever been to a tea, you're probably familiar with the decadent white cream that's served alongside jam and scones. The taste falls somewhere between whipped cream, sweet butter, and cream cheese. Once you've had it, you definitely want more.
Over in England, there are all kinds of rules associated with the proper way to make--and eat--Devonshire cream, clotted cream, and double cream, according to The Kitchn, but writers don't have time for all that!
I found a surprisingly easy recipe for Devonshire cream that I can whip up (literally) in less than five minutes, and enjoy with tea, jam and scones any day of the week.
Try it with your next tea, and let me know if you're a jam on top or jam on bottom person. My personal preference is jam with Devonshire cream on top.
(recipe adapted from allrecipes)
3 oz. cream cheese, softened
1 Tbsp. white sugar
1 pinch salt
1 c. heavy cream
In a medium bowl, mix together cream cheese, sugar and salt. Using a hand or stand mixer, beat in heavy cream, 1/4 cup at a time, until stiff peaks form. Chill until serving.