Total Time
8mins
Prep 8 mins
Cook 0 mins

From a long-time friend's cookbook compilation.

Directions

  1. In the bowl of an electric mixer, beat the cream and lemon juice on medium speed until it begins to thicken, approximately 3-4 minutes. Do not scrape the sides of the bowl while mixing.
  2. Turn the mixer to high and beat another bew minutes. You wil have a curd-like cream on top and thick cream underneath. Mix together gently. It will have the consistency of pudding before it is set.
  3. Serve cold with ripe berries or where ever your imagination takes you.

Reviews

(6)
Most Helpful

Worked for me! This whipped up lovely, I had no problems with it. I used fresh lemon juice and served it on top of Recipe #183806 with strawberry jam. Sooo good.

kelly in TO March 06, 2008

1 - This recipe is for soured WHIPPED cream. Not 'CLOTTED' cream which is very diferent. https://fearlessfresh.com/how-to-make-clotted-cream/ 2 - with Whipped cream it is very important to pre-chill the cream, bowl & whisk/mixer. For best results also try to find cream that is NOT 'ultra pasturized'

Oliver H. June 17, 2016

I made this to go with some scones last night and it was very nice! It never separated into the two parts, but still turned out fine! Thanks for sharing!

Little Sister July 14, 2012

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