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    Home » Dessert » Custard and Creams

    How to make Real Clotted Cream

    Published: Jun 14, 2018 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    clotted cream in a clear bowl with a gold spoon holding a scoop with scones in the background on a white surface

    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 in a clear bowl with a gold spoon holding a scoop with scones in the background
    Jump to:
    • What is clotted cream
    • How do you make clotted cream? 
    • What do you use the clotted cream for?
    • How do you store clotted cream?
    • Does the jam or clotted cream go first?
    • How do you make clotted cream for scones?
    • Try some of my other British Recipes: 
    • Recipe Card
    • Recipe Ratings & Comments

    What is clotted cream

    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.

    I wanted real clotted cream for an afternoon tea I was hosting. We also enjoyed Curried Chicken Salad Sandwiches, Classic Egg Salad, and Mini English Sherry Trifles.

    a scoop of thickened clotted cream on a silver spoon inside the ceramic dish

    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.

    clotted cream cooling in a ceramic dish on a white background next to a multi-colored linen

    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!

    clotted cream in a clear container with a spoon taking a spoonful on a white background next to a purple, white, and pink linen

    How do you store clotted cream?

    Store the clotted cream in the fridge and I would use the cream within a few days.

    jar of clotted cream on a marble surface

    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.

    scones with clotted cream and jam on a white plate on a blue napkin and a cup of tea in the background

    Try some of my other British Recipes: 

    • Brown Butter Shortbread
    • How to make English Scones
    • How to Make Yorkshire Pudding

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    How to make Real Clotted Cream

    ★★★

    3 from 2 reviews

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    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. 

    • Total Time: 24 Hours 5 Minutes
    • Yield: 16oz 1x

    Ingredients

    Scale
    • 2 pints Heavy Whipping Cream (not ultra-pasteurized, I found mine at Whole Foods)

    Instructions

    1. 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.
    2. 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.
    3. 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.

    Equipment

    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 5
    • Cook Time: 12 Hours
    • Category: Dessert
    • Method: Cook
    • Cuisine: British

    Keywords: homemade clotted cream, how to make clotted cream

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    1. Alice Teter says

      August 19, 2020 at 11:35 pm

      I have read some descriptions that say you can’t make clotted cream with pasteurized cream. Obviously that is not the case – you’ve done it. Why would ultra pasteurization be a problem?

      Reply
      • Elizabeth Waterson says

        August 20, 2020 at 3:51 pm

        Hi Alice, thanks for reaching out. Ultra pasteurization means the cream has been treated with the heat process of pasteurization for longer. This effects the cream's ability to "clot" properly. Let me know if you have any further questions or if you make the recipe, I would love to know what you think. XX Liz

        Reply
    2. Sarah Ritchie says

      November 05, 2020 at 6:30 pm

      Is the leftover liquid similar to buttermilk? Just wondering where to use it in a recipe!

      Reply
      • Elizabeth Waterson says

        November 05, 2020 at 9:52 pm

        Hi Sarah, it's similar to buttermilk yes but still different. I personally use it in scones but using it in something like a quickbread or a chocolate cake should be good too! Please let me know if you have any further questions or if you try the recipe I would love to know what you think! xX Liz

        Reply
      • Melissa Waldner says

        November 26, 2021 at 9:35 pm

        Hi Sarah, Aside from scones, biscuits, pancakes, truffles, etc. You can also use it in your mash potatoes, soups and even eggs. Just google all the recipes you can use with clotted cream. Makes excellent ice cream!

        Reply
        • Elizabeth Waterson says

          November 29, 2021 at 6:16 pm

          Yes, those are all excellent uses Melissa, thanks for sharing!! XX Liz

          Reply
    3. Juanita k TAYLOR says

      April 07, 2021 at 5:41 am

      I followed exactly and it did not thicken enough. What can I do to save 24 oz of this cream

      ★

      Reply
      • Elizabeth Waterson says

        April 07, 2021 at 8:45 am

        Hi Juanita, I am so sorry you did not have success with the recipe. I have made it multiple times and always had success. Did you use the non pasteurized cream as that will make a big difference and did you wait the whole time of cooling and chilling? I use the remaining liquid that is leftover for scones but you could use it for most any other baking recipe that calls for milk in it. Again, I am so sorry. There is a reel on my instagram of me making the clotted cream if you want to check it out. Please let me know if I can help with anything else! XX Liz

        Reply
    4. Chloe Meyer says

      June 19, 2021 at 8:22 pm

      Brilliant thank you! I have not tried it yet!! I’ve heard all good things in really looking forward to putting it on a scone when they are ready thank you!! I’m from the US and ahh I want to gather people together for a tea party !!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 20, 2021 at 3:46 pm

        Hi Chloe, I am eager to hear how you like the cream! It's really truly one of a kind! XX Liz

        Reply

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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