I made this recipe often when I worked in the food service area of a local university. The cream pairs well with scones and muffins. —Carol Allen, Emporia, Kansas
- 1/2 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1/2 cup sour cream
- In a small bowl, beat whipping cream for 2 minutes. Add confectioners’ sugar and continue beating until stiff. Place the sour cream in a bowl; stir in a small amount of whipped cream. Fold in remaining whipped cream. Cover and refrigerate until serving. Yield: about 1 cup.
Originally published as Mock Devonshire Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p50
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