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Homemade Clotted Cream

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 clotted cream is so easy to make at home! 

Clotted Cream is the essential companion to British scones, and it's so easy to make at home! | www.CuriousCuisiniere.comWhat Is Clotted Cream?

Clotted cream is a staple on British tea-time tables. You’ll find it served in a little dish right along side of your scones.

It is a thick, creamy, white spread, 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 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.

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

We’ll have to take a trip to decide for ourselves!

An authentic British Scone is the perfect accompaniment to your warming cup of tea, particularly if you have some clotted cream and jam to serve it with! |

Clotted cream is the perfect accompaniment to our British scones!

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

While at first a bowl of clotted cream might look similar to whipped cream, 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 on below. This process produces a thicker, creamy substance.

Another difference is that clotted cream is typically not sweetened. It’s loved 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 a nice, whipped butter.

Clotted cream, again, has to do with the separation of the fat in your cream. So let’s get into the process of how to make clotted cream.

Clotted Cream is the essential companion to British scones, and it's so easy to make at home! |

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 any more, because making it at home is incredibly easy.

Actually, the hardest part about making clotted cream is finding the cream. You see, you have 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!

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

It 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!

Clotted Cream is the essential companion to British scones, and it's so easy to make at home! |

Savory Uses For Clotted Cream

Clotted cream typically lends itself to sweet uses: spread on scones with some jam (or other bread products), used in fudge, as a topping to tarts or ice cream. However, it is rich and creamy and could be used 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 soups or sauces to give them a creamy boost. It can also be added to mashed potatoes, risotto, or eggs to give them extra creaminess, much like you would butter. 

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! 


Clotted Cream is the essential companion to British scones, and it's so easy to make at home! |
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4.33 from 209 votes

Homemade Clotted Cream

To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!
Yield: 1 cup
Cook Time12 hrs
Resting Time12 hrs
Total Time1 d
Course: Condiment
Cuisine: British
Servings: 16 people
Author: Sarah | Curious Cuisiniere


  • 2 c heavy cream (not ultra-pasteurized)


Day 1

  • Preheat your oven to 170-180F.
  • Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
  • Place the cream in the oven for 12 hours, uncovered. (This works great overnight.**)

Day 2

  • After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours (or overnight again).

Day 3

  • After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
  • Gently stir the skimmed clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)
  • Store the clotted cream in a sealed container in the refrigerator for up to two weeeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)


*The leftover liquid can be used like milk. It’s great for baking!
** Oven note #1: Some ovens have a safety feature that shuts them off after extended periods of time. If this is your oven, you may want to do the clotting step during the day, when you can make sure your oven stays on and at a low temperature. 
Oven note #2: We have a lot of readers who are discovering as they try this recipe that their oven runs hot. After 12 hours in the oven, their cream has developed a dark brown skin. The skin on your cream should only be a pale tan if it starts to darken. If you think your oven may run hot, check your cream after 8 hours and again after 10 hours to see if the top is darkening. If it is, you may need to cycle your oven between off and on to keep a temperature that is not too hot for the cream. (As a side note, the darkened top on the cream does not mean it is ruined. It simply means your finished cream will have a bit of a deeper flavor, and it will most likely have some flecks of brown and not be a pure creamy white.) 



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Sarah Ozimek

Sarah is co-owner of Curious Cuisiniere and the chief researcher and recipe developer for the site. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

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Thursday 8th of April 2021

I made this and it turned out wonderful!!! So easy! Just takes time :) My oven worked well at 170F and since I live up in the mountains at 10,000 feet I only cooked it for 10 hours, then cooled, then refrigerated it overnight. In the morning it was finished and ready! Thank you so much! I have always complained about the fact that American‘s don‘t know how to make cream (single, double, triple, clotted). This is one way I can have some clotted! My British husband is so pleased with it! His Mum is from Cornwall and they know their clotted cream!

Sarah Ozimek

Wednesday 14th of April 2021

So glad you enjoyed this Kat! Thanks for sharing what you did!

Kari Davis

Friday 2nd of April 2021

Thank you so much for posting this! I am trying Nadiya Hussain's Strawberry Shortcake Cupcake recipie out. I have all the other ingredients but did not want to spend all my energy trying to find clotted cream in NYC, or wait a couple of days for it to be shipped when I could try making it at home. With that said, I have no idea if my result is traditional, but the skin was golden and the smell reminds me of ghee. I've got something lovely here! I am going to send pictures to my food science teacher as well, because this would be a great experiment for class, like when we made seitan to learn about gluten. There's a lesson about glucose/lactose in here.

Sarah Ozimek

Saturday 3rd of April 2021

Lovely! Yes, there is definitely a lesson in glucose/lactose here! Enjoy!


Thursday 25th of March 2021

Well I tried this recipe and to my surprise my oven automatically shut off at 12 hours! First, I questioned not putting the pan in a water bath, as other recipes indicated. I saw A LOT of oil rise to the top, so I spooned this off. After I let it cool at room temperature, I skimmed off what I thought was more fat, then put in the refrigerator overnight. This morning I had a layer of cream and milk, without the crust. I just reread the recipe and realized I misread it and should not have scooped anything off! 🤣🤣

Sarah Ozimek

Friday 26th of March 2021

Sorry you had trouble Jan. Yes, what you scooped off would have become your clotted cream. Better luck next time!


Wednesday 17th of March 2021

would this work in a yogurt maker , ??

Sarah Ozimek

Saturday 20th of March 2021

Hi Pam. You can check out our article on making clotted cream in a slow cooker for a bit more information. ( We're not too familiar working with yogurt makers, but the clotted cream does need space for evaporation to happen. So, for example, readers have found that an instant pot and sous vide don't work the best. Ultimately, the only way to know would be to test it out. If you give it a try in the yogurt maker, let us know how it works for you!


Friday 5th of March 2021

I found pasteurized heavy cream and I gave it a try. Follow the instructions to a t but I was not happy at all with the result. The upper layer was thick and the rest very runny.. very disappointed 😞. It’s not worth the time, money and gas used for 12 ours.

Sarah Ozimek

Friday 5th of March 2021

Hi Emily. It sounds like yours turned out perfectly. (I hope you didn't throw it away!) That thick upper layer is your clotted cream. As per the instructions, you skim it off and stir it together. The runny lower part is a byproduct of the clotting process, it can be used for baking like you would milk.

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