Cooking with Carolyn – Devonshire Cream

Again by Twitter request:

Devonshire Cream is not readily available in the US, though you can certainly buy it. This yummy spread is especially good on freshly baked scones. It’s supposed to be easy to make so I went in search of recipes. My first attempt was an utter failure. All subsequent attempts have been a resounding success.

There are two methods, the oven method and the frying-pan method. The oven method is probably the least work, but technology may conspire against your success. Basically, what you do is heat the whipping cream in a covered oven-proof bowl at a very very low temperature for a long time. For the oven, you need 180 F, and some ovens, it seems, turn off after several hours of being on. You’re supposed to leave the oven on for 8-12 hours and then come along and scrape all the delicious Devonshire cream from the top.

In my case, I didn’t get the opportunity to find out if our oven would shut off because someone came along, ignored my note to leave the oven alone, and turned it off. Damn. But my whipped cream in that attempt was also only 18% fat. Total fail.

The frying pan method takes more attention, but it is less vulnerable to someone turning off the oven because the frying pan method looks like something is going on. Which it is. If you’re home for several hours anyway, this method works great.


  • The very highest fat whipping cream you can find. Shoot for the high 20’s. Anything less will disappoint. Not the ultra-pasturized kind either. To find out the total fat content, check the nutrition label for fat contact percentage, saturated and unsaturated. Add them together and make sure you get a number in the high 20’s. The higher the better.


  • Big frying pan
  • Heat diffuser (this thing you stuck UNDER the frying pan so it’s not sitting directly over the fire.)
  • Slotted spoon
  • Container for the cream you scrape off

Pour 1-2 pints of whipping cream in the frying pan. Put it on low over heat diffuser. Cover. Every hour or so scrape off the top layer with slotted spoon. The recipe I looked at said not to use a slotted spoon but that was a frustrating failure. Slotted spoon. Put the stuff into a container. Repeat until the cream is gone or you’re tired of it. Cover the stuff in the container and let rest in the fridge.

You’re done.


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3 Responses to “Cooking with Carolyn – Devonshire Cream”

  1. Hmm certainly sounds doable, just not sure I have the patience. I think I would get tired to skimming rather quickly. How did it taste?

  2. You only have to skim it every hour or so. It’s a great writing break… Tastes great, by the way!

  3. Devonshire Cream – I never heard of it. But now that I know, I’ve book marked your site and will be back. I run a cook ware site and so I’ll come back and post my findings to tell if your recipe worked for me. Thanks.