Mock Clotted Cream

Mock clotted cream is a condiment that British people put on scones. It resembles whipped cream, but is thicker and is served cold. Find out how to make your own mock clotted cream.

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If you love attending Afternoon Tea chances are it's because of the fresh scones and clotted cream. You can't beat a fresh scone slathered in a tart yet sweet jam and a thick layer of fresh cream. Truly one of my top 5 desserts ever. I like raspberry jam or strawberry jam.

Every time I am in England I make sure to have some thick Devonshire clotted cream with my scones. Devonshire clotted cream is just cream made with cream from Devon, so this is not Devonshire cream but it is clotted cream!

Some may be confused with Devon Cream tea and Cornish Cream Tea. The main difference is in Devon the scones are topped with cream and then jam and in Cornwall, the scones are topped with jam and then cream.

While I do enjoy making real clotted cream, it is a process, a long process. And sometimes when the craving strikes you don't have 24 hours to wait for the cream to be made. It literally has to cook for 12 hours and chill for 12 hours. So in that instance, this faux clotted cream is perfect. Plus it's absolutely delicious and decadent.

The trick to achieving that thick texture is using mascarpone cheese, not cream cheese. You see mascarpone has a much higher fat content creating a thicker, velvety, thick cream.

Ingredients

You only need three ingredients for this.

• Heavy Whipping Cream. Make sure you use the heavy whipping cream so it whips up properly.
• Confectioner's Sugar. You may be tempted to add more than the one tablespoon of powdered sugar the recipe calls for. But trust me I tested this a few ways and less sugar is better. The scone and jam are already sweet you are going for a rich cream not a sweet cream.
• Mascarpone Cheese. The star of the show! Make sure it is softened to room temperature so it blends into the whipped cream easily.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

This mock clotted cream is best served with my homemade English scone recipe.

Instructions

Now we tested a few different variations and two different methods. We tried sour cream but found the texture was never right, it creates a cream that is too soft. For the different methods, the first with adding the mascarpone and sugar to the stand mixer fitted with a whisk attachment and beating it until softened for a minute or two then slowly streaming in the heavy cream and whisking until thickened.

Then we tried it by making the sweetened whipped cream and folding in the softened mascarpone cheese. Both creams were very similar, but we found that the folded mascarpone cream mixture tasted a bit more like clotted cream.

In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the heavy cream and confectioner sugar until medium to stiff peaks form.

Once the cream is properly whipped fold in the softened mascarpone cheese.

If the cheese has not been softened to room temperature it will not incorporate properly so this is crucial. Be careful when you are folding you don’t want to mix with too much power as that will deflate the cream. Just gently fold it in until combined.

Store in an airtight container for up to three days in the refrigerator.

More afternoon tea recipes

I love to serve my cucumber and cream cheese sandwiches.

Mini English Trifles are always a hit.

Fresh fruit tarts are a family favorite!

Fresh lemon curd is another beautiful topping to scones!

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Recipe Card

Recipe Source: Downtown Abbey Cooks

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