Clotted Cream is deliciously creamy and the essential companion to a batch of British scones. You don’t have to go to England to enjoy your tea-time treats though, because it is so easy to make at home! 

What Is Clotted Cream?

Clotted cream is a staple on British tea-time tables. You’ll find it served in a little dish right alongside your scones (or very traditionally, Cornish ‘splits’, a type of yeast bun).

It is a thick, creamy, white spread, with the consistency of softened cream cheese. It is ever so slightly sweet, but mostly just incredibly creamy. Like a good, unsalted butter.

But so much more.

Devonshire Cream vs Clotted Cream

Sometimes you may hear “clotted cream” called “Devonshire cream” or “Cornish cream”. It really all depends on the region you are in.

The making of clotted cream started in Devon as a way to separate the fat from milk to make butter. Centuries later in Cornwall, it became popular to use the cream on its own. At that time, clotted cream and butter were the most popular ways to preserve milk.

One of our readers sent us a wonderful insight into clotted cream making, that is worth sharing. Angela spent her childhood during WWII at Callington with her grandparents who were retired farmers on the Devon/Cornwall border. She explained that the real difference between clotted cream in Devon and Cornwall came down to the process. 

She stated,

“Devon cream was made by putting the full milk straight from the cow into a large enamel pan. It was then rested overnight to allow the fat to rise to the top. Then the pan was placed on the range over a pan of simmering water until the cream became a crust. (The milk must not boil!)  It was then removed and allowed to become cold in the pantry – no fridges then.

When cold, the thick crust was carefully scooped off the top of the milk and put in a cream dish ready for use.  The remaining fatless milk was used for cooking and on farms, surplus skim milk was used to feed pigs etc. 

This was the method we used as we no longer had the farm.  Just 2 bottles of unpasteurized full cream milk produced enough cream for splits, stewed fruit or junket.

Cornish clotted cream was made as follows – The full milk was poured through a separator. This was a rather complicated piece of mechanical equipment used on farms to separate the fat from the milk.

The full cream was then put into the enamel pan and very slowly heated on the stove until it thickened from top to bottom. No skimming needed.  When cold, it could all be eaten! 

This is what can be bought in supermarkets today.”

Many thanks to Angela for sharing her knowledge and family heritage story with us! 

Of course, those in Devon and Cornwall each claim that their cream is superior.

I guess we’ll have to take a trip to decide for ourselves!

What’s The Difference Between Clotted Cream And Whipped Cream?

While at first, a bowl of clotted cream might look similar to whipped cream. But once you take a taste, you’ll know the difference.

Both start with the same basic ingredient: heavy cream. But, for whipped cream, you whip that cream into light and fluffy pillows. Often you’ll add sweetener and possibly a flavoring, like vanilla, to whipped cream as well.

Clotted cream, on the other hand, is heated and separated, as we’ll go into more detail below. This process produces a thicker, creamy substance.

Another difference is that clotted cream is typically not sweetened. People love it for the creamy texture it adds, similar to butter, rather than a particular sweetness or flavor.

What’s The Difference Between Clotted Cream And Butter?

So, if it has a thicker consistency and is more savory, how is clotted cream different from butter?

Again, it comes down to the process.

Butter is made by churning (or whipping) cream. So, if you over-whip your whipped cream, you’ll end up with nice, whipped butter.

Clotted cream, again, has to do with the separation of the fat in your cream.

Our reader Angela pointed out to us that the making of butter in a churn took additional time and hard work. So making clotted cream was a much easier option. 

How To Make Clotted Cream

Clotted describes the look of the cream when it is heated ever so gently so that the fat separates to the top and clings together.

Buying jars of imported clotted cream can get quite pricey. But you don’t have to worry about that anymore, because making it at home is incredibly easy.

Actually, the hardest part about making clotted cream is finding the cream. You see, for best results you need to start with heavy cream that has not been ultra-pasteurized for a longer shelf life. Simply look for a carton of heavy cream that does not say “ultra-pasteurized”, and you’re good to go! (Note: this is becoming more and more difficult to find in the States, and some of our readers have had luck using ultra-pasteurized cream.)

After you find your cream, the second hardest part of making clotted cream is the wait.

This is not a quick process.

The cream has to be heated slowly for 12 hours, which we find easiest to do overnight. Then it is cooled for another 8 hours (or over the next night).

Finally, you separate the cream from the liquid, and you have the spread that you have been waiting for.

It might take a long time, but it’s mostly hands-off.

And it’s SO worth the wait!

Savory Uses For Clotted Cream

Clotted cream typically lends itself to sweeter uses: spread on scones (or “splits” as Angela pointed out to us were more common where she was growing up) with some jam.

You can find many other sweet uses too: in fudge or as a topping to tarts or ice cream.

However, it is rich and creamy and you can use it for savory applications as well. 

We think it would be delicious as a veggie dip or spread on a cucumber slice as an appetizer. 

You could also add it to mashed potatoes, risotto, or eggs to give them extra creaminess, much like you would butter. Or you could add it to soups or sauces to give them a creamy boost.

Can I Make Clotted Cream In The Slow Cooker?

This is a question that we get often from our readers, so we did some testing to find out. 

The answer is yes you can! Have a look at our recipe and process for making clotted cream in the slow cooker.

There are also some nice tips and tricks about making clotted cream in general over there, so even if you’re thinking about making it using this oven method, take a look over there for the tips!