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How to make Real Clotted Cream

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


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


  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.
  • 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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