REBECCA:
Good Morning. I have the insructions for you to increase the butter-fat back into "HEAVY WHIPPING " cream To bring it to the 52% butter-fat level. Now you can make devonshire cream for your dessert pastry.

COMES NOW:

Mock Devonshire Cream

1 cup (8 oz.) heavy whipping cream
1/2 stick (2 oz.) unsalted butter, softened
1/2 tsp. vanilla
1 TBSP. (1/2 oz.) sugar

In a small saucepan, combine 1/4 cup of cream and butter, stirring constantly, till fully melted. Cool to room temperature. Add vanilla.

In a chilled mixing bowl, following all the ususal insructions for whipping cream, ie, very very cold utensils, etc., beat remaining 3/4 cup of cream and sugar just till you see the beater mark traces in the bowl.

Now begin to add the room temperature butter concoction into the cream on low speed, in a "STEADY STREAM", beating constantly. Beat till stiff peaks form when beaters are raised.

Now you can continue with your favorite dessert featuring devonshire cream.
Good luck & have a nice day.
~Chef Dunask.