Traditionally served with scones at high tea, this makes a great topping for many pudding type deserts or fresh fruit (even jello).

Ingredients:

• 3 oz cream cheese
• 1/2 c chilled whipping cream.

Directions:  

1. Mash cream cheese until soft.
2. Add cream and blend thoroughly.

Serves:  Makes about 1/4 c – enough for 2 desserts.

Source:   Bobby Westling at Girl Scout Camp Scherman

An Even More Wicked Mock Devonshire or Clotted Cream

Ingredients:

• 4 oz cream cheese, at room temperature
• 1/4 c butter, at room temperature
• 1/4 c sour cream

Instrictions:

1. Place the cream cheese in a medium bowl and beat with a hand mixer until fluffy and smooth.
2. Add butter and beat.
3. Add sour cream and beat once more until smooth.
4. Store leftovers in the refrigerator for about a week. Let sit at room temperature for 20 minutes or so before serving.

Servings:  4

Source:  Pioneer Woman, May 22, 2016