In a Nutshell: Pumpkin spice “devonshire” cream

In A Nutshell made a pumpkin spice “devonshire” cream at its Friday morning session in the National Scholastic Press Association (NSPA) We the Media Convention.

In a Nutshell takes on the National Scholastic Press Association (NSPA). In the spirit of fall, we threw in a little twist on the classic (easy) devonshire cream. This cream is perfect to top scones, brownies, or most lighter pastry.

Recipe:

Notes

  • Difficulty: Easy
  • Length: 10 minutes give or take, depending on the softness of your cream cheese and ability to whisk
  • Methods of cooking: None. Whisking?
  • Keep in mind: This is totally make-ahead able. Also, if you want to pipe it, whip it to stiff peaks instead of soft.
  • Note from Fred: Don’t go overboard on the salt (sorry to those who tasted our samples at the convention–I was not thinking when I poured in the salt).
  • Note from Priscilla: Make sure your cream cheese is completely soft and at room temperature, or you’re going to have to wrestle with it for a good while.
  • Why we made it: Quick, simple, fall-y
  • Why you should make it: Quick, simple, fall-y. Goes well with most pastries too.

Ingredients

  • 3 oz. cream cheese
  • 1 tbsp sugar
  • Pinch of salt
  • 2 tsp pumpkin spice mix
  • 1 cup whipping cream
  • Baked goods to serve with

Equipment

  • Bowl
  • Whisk
  • Measuring cup
  • Piping bag (optional)
  • Spoon (for dolloping)