Deliciously thick and creamy real Clotted Cream is surprisingly easy to make. Heavy Whipped Cream that is not ultra-pasteurized and patience are all you need. This recipe for clotted cream takes a minimum of 24 hours to make so make sure you plan ahead.
Clotted cream- What is it you ask?
It is heavy cream that has been cooked slowly in a shallow dish and then chilled for a long period of time to allow the thickened cream to “clot” on top.
Often people make “clotted cream” by whipping heavy whipping cream with mascarpone, while this is absolutely gorgeous it’s not truly clotted cream.
When cooking and cooling the clotted cream does not look pretty. In fact, you will probably think you have done something wrong. Which you probably haven’t. This is not really a recipe more of a how to. I made this for an afternoon tea I hosted for my girlfriends so I wanted a fair bit but feel free to only use one pint of cream instead of two. Make sure your heavy whipping cream is NOT ultra-pasteurized. The cream I used was found at Whole Foods.
How do you make clotted cream?
Turn your oven on to 170F or 76C. I used a heavy ceramic dish a 9X13 but if you are using only one pint of cream I would use an 8X8 or 9X9 dish. Pour your cream into the dish- the main point is you want your cream to be shallow and only come up about 1.5-2 inches high. Place the dish in the oven and let it cook for 12 hours. Usually, I do this overnight. Then take the dish out of the oven and let it cool on a wire rack for about an hour. Then wrap it in plastic wrap, place it in the fridge, it needs to chill for at least 12 hours or up to 24 hours.
When you take the dish out of the fridge use a spoon to scrape the top bits of clotted cream off, there will be a milky liquid underneath you don’t need that part. Don’t discard it though you can use it to bake with. Even to make your scones which is what I did.
Place the clotted cream back in the fridge and when ready to serve I mix it all together I find it can separate a little bit, kind of like Greek yogurt.
What do you use the clotted cream for?
Clotted cream is normally used to serve on top of a warm scone with a dollop of strawberry preserves. Clotted cream truly is the most perfect topping for scones. Or serve it on a Victoria Sandwich. Or just a spoonful- who doesn’t love cream!
How do you store clotted cream?
Store the clotted cream in the fridge and I would use the cream within a few days.
Does the jam or clotted cream go first?
An age-old debacle. Depending on which part of the English country you are in depends on whether you should put the clotted cream or jam first. In Devon, the cream is served first, while in Cornwall the jam is first.
I say spread whichever first, they are all going to the same place!
How do you make clotted cream for scones?
I would prepare your clotted cream 36 hours in advance so there is plenty of time for cooking and chilling. For example, start the cooking process on a Thursday night, take it out of the oven Friday morning and let it chill until Friday night or Saturday morning. And Saturday morning make your scones.
Try some of my other British Recipes:
Please let me know if you make this real clotted cream by leaving a rating and review below!Print
Deliciously thick and creamy English Clotted Cream is surprisingly easy to make. Heavy Whipped Cream that is not ultra-pasteurized and patience are all you need. This recipe for clotted cream takes a minimum of 24 hours to make so make sure you plan ahead.
- 2 Pints Heavy Whipping Cream (not ultra-pasteurized, I found mine at Whole Foods)
- Turn your oven on to 170F or 76C. Pour your cream into a 9X13 ceramic dish- you can use a different size dish- the main point is you want your cream to be shallow and only come up about 1.5-2 inches high.
- Place the dish in the oven and let it cook for 12 hours. Usually, I do this overnight. Then take the dish out of the oven and let it cool on a wire rack for about an hour. Then wrap it in plastic wrap and it needs to chill in the fridge for at least 12 hours or up to 24 hours.
- Once cooled use a spoon to scoop the clots of cream on top into a container. Do not throw away the liquid milk you can save it and use for another recipe, like scones. Store the clotted cream in the fridge, I find sometimes it separates like Greek Yogurt does- just mix it back together. Use within a few days.
Keywords: homemade clotted cream, how to make clotted cream