In a Nutshell: Pumpkin spice “devonshire” cream
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)
About the Contributors
Fred Chang, Talon Managing Editor
Fred Chang (12) is the Managing Editor of the TALON Yearbook and co-creator of In a Nutshell. Her positions on yearbook were reporter, Copy Editor, and...
Priscilla Pan, Winged Post Features Editor
Priscilla Pan is the features editor for the Winged Post and co-creator of In a Nutshell. She is a senior and has been part of the journalism program for...