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 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!
Ingredients
The ingredient list here couldn't be any shorter. You just need to get yourself some heavy cream.
However, the hardest part about making clotted cream might just be 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!
Can I use ultra pasteurized cream?
Finding non-ultra-pasteurized cream is becoming more and more difficult in the States, so many of our readers have asked if they can use ultra-pasteurized cream in this recipe.
Luckily, the answer is yes (most of the time). Some of our readers have had luck using ultra-pasteurized cream. However, because of what the ultra-pasteurization process does to the protein and fat molecules in the cream, you will get less clotted cream if you start with ultra-pasteurized cream than if you can find some that isn't.
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.
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!
Can you 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!
How to store the finished product
You will want to store your clotted cream in an airtight container in your refrigerator. For best storage, store it a place in your fridge that stays a consistent, cool temperature - so not in the door. Closer to the middle is where we like to keep it.
How long does homemade clotted cream last?
Your homemade clotted cream will stay fresh for about 3-4 days if properly stored in the refrigerator. After that, it may start to lose its consistency.
However, if you happen to let your clotted cream get just a bit past its prime and the texture just isn't quite right you can always use it to make fudge or ice cream.
How to use clotted cream
The traditional use for clotted cream is on scones, with jam, served with tea.
However, if you find yourself with an excess of clotted cream and no scones, you can always serve it with Irish soda bread, muffins, apple pie, a fruit tart, or any dessert or sweet bread of your choosing. It also makes a nice fruit topping.
Basically, you can use it any way you would typically use whipped cream or butter.
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.
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.
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.
What to do with the leftover whey from making clotted cream?
When you make clotted cream, you will be left with a thin, milky liquid below the clotted cream.
That liquid is basically skim milk, and while we don't think it has the best flavor for drinking, it is perfectly good for baking.
You can use it in any baking recipe that calls for milk. Our favorite way to use it is to make a batch of British scones.
However, it would also work well to make this Brazilian French toast or this Finnish braided bread.
Can you freeze clotted cream?
Frozen dairy tends to lose its thickness and creamy texture, so we wouldn't recommend freezing homemade clotted cream. (We'd use it in some of the ways suggested above first.)
That being said, we have heard of some people having luck freezing clotted cream in an airtight container, if it is thawed overnight in the refrigerator before you would like to use it.
If you'd like to try this, we'd suggest starting with a small test batch to see how you like the results.
Buying jars of imported clotted cream can get quite pricey. But you don't have to worry about that anymore!
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!
Ingredients
- 2 c (237 ml) heavy cream, (not ultra-pasteurized)
Instructions
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 weeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)
Notes
*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.)
Nutrition Information:
Yield:
16Serving Size:
1 gAmount Per Serving: Calories: 101
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
No rating yet, cream is in the oven, will check temp as the day goes and see how it turns out tonight!
Mine is going to be half-experimental, based on reviews and recommendations from friends of friends who have made clotted cream many times - I had a pint of pasteurized (Organic Valley, from Whole Foods) and a pint of ultra-pasteurized (Organic Valley, from Publix) and the baking dish I had was too large to have a deep enough amount of the regular pasteurized (not at home, staying with friends). SO, with prayers and hopes, I combined the 2 cartons into the dish that I had to make it deep enough. Will update with results!
Thanks for sharing Jessica! We hope it turns out for you and are looking forward to your final update with the results!
PERFECT RESULTS! For anyone in a pinch like me, half pasteurized and half ultra pasteurized worked just fine (also my two different heavy creams had the same fat content, I’m assuming is also important). 9x13 glass baking dish, 170 degrees for exactly 11.5 hrs (checked multiple times throughout and my oven maintained temp perfectly as well, so just check as you go I guess) straight to refrigerator for exactly 9 hrs. SUPER thick cream on top, had to add some of the thin milk into it to make it perfect - and it was 🙂 SO happy, guests at baby shower loved it. I will say that there were some bits of the film/crust that never fully incorporated but it did not affect taste. Will eventually be experimenting with all ultra pasteurized. Thank you so much for the method!!
We're so glad to hear how it turned out for you! Thanks for sharing your experiment!
I used horizon organic heavy cream and it made a ton!
Having had some at a local tea room I was smitten,but unable to find it in a store decided to make my own.
Thank you so much for the instruction!
Hi Ashley! Thanks for sharing the brand you used. That's quite good to know! We're so glad it turned our well for you!
Living in Germany I am not able to purchase clotted cream in a supermarket. Therefore, Thank you so much for the posting the recipe of the homemade clotted cream.. I love the taste of this homemade clotted cream and find several use in the kitchen. Adding a spoon to red cabbage is giving the red cabbage a much better taste.
What a great idea! We'll have to give it a try with red cabbage! So glad you're enjoying our recipe!
Absolutely delicious! Easy-peasy! Started recipe one day prior after lunch since I would be using until 1230, then set oven to 175 F - removed from oven and transferred to a room temp Heat proof bowl and let cool a bit before covering loosely with plastic wrap and place in refrigerator., removed 10 hrs later. Perfection!
So glad you're enjoying the clotted cream Susan!
Can you freeze clotted cream?
Kathy
sellerk@sunyit.edu
Hi Kathy. We haven't tried freezing the clotted cream. However, from experiences freezing things like sour cream, heavy cream, and ricotta, while it is possible, the texture isn't the same when they thaw. So, I wouldn't recommend it if you want to keep a good texture on your clotted cream.
This was the most incredible thing I’ve ever tasted. I live in the Southeast United States and it’s impossible to find here. I’m always up for trying a new recipe and I couldn’t be more happy with how it turned out.
We're so glad you enjoyed it!
Does anyone know where I can buy non ultra pasteurised cream in the UK or France? Thank you!
Maybe on a market ? Generally eggs and cheese sellers have heavy cream also.
Basically any store that sells cream. It's just regular fresh cream that isn't specifically labelled as having an extra long shelf life. Not to be confused with *unpasteurised* cream, which would indeed be trickier to find.
Most double cream in the UK isn't UHT (what the skeptics call 'ultra pasteurised').
In the UK, you can buy heavy cream or just buy clotted cream.
any ideas for solutions for when your oven is too hot? I get a nutty/toasted flavour to mine as I believe my oven (180*) is runs too hot - thanks
Hi Sarah. You could try clotting your cream during the day and manually cycling the oven on and off to keep the temperature a bit lower.
Mine had a nice top layer that was thick but the cream underneath was too runny. I did 12 hrs in the oven and then 6 hrs to cool to room temp and lastly, overnight to chill. I'm sad-this was supposed to be for my daughter's baby shower... the theme is a ladies English tea. Can I put the unthickened cream back in the oven and try to thicken it again?
Hi Jene. It sounds like things turned out correct for you! That nice and thick top layer is your clotted cream. Take that top layer off and mix it up until it is spreadable, adding any of the liquid milk that you need to get it to a good consistency. When you make clotted cream, you end up with the cream and a thinner milk. Enjoy!
My father and grandfather were from Devon. I watched my parents, grandad and great aunts eat huge amounts of clotted cream - on tinned peaches or apricots, scones, ice cream, even home-made suet pudding (!), in the 60s and 70s. I have never once heard of a separate product called "Devonshire Cream". Is that a modern marketing invention?
Hi Tigger. So many uses for clotted cream! As we mention in the article, the name Devonshire Cream is largely regional. It might be a more recent thing in an attempt to promote their region as the originator of clotted cream. Or, it could be similar to the way that in New England, you don't hear them talk about 'New England Clam Chowder', it's simply 'Clam Chowder'. When you're in the area, you don't have to specify what region you're talking about.
The Devonian (or Devonshire) method is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top. ...
With the Cornish method, the warm 'bread split' or a 'scone' is first split in two, then spread with strawberry jam, and finally topped with a spoonful of clotted cream.
How interesting! Thanks for sharing Stephanie!
I was wondering if you could cook the cream in a crockpot instead of the oven
Liz@whasobi.com
Hi Liz. We haven't tried this using a crock pot. My concern would be that the crock pot could get the cream too hot. Before trying this in a crock pot, I would do a test with some water in the crock pot on low for 12 hours and then use a thermometer to check the temperature of the water. If it’s over 170F, then your crock pot gets too hot to properly clot the cream, but if it's right around 170, then a crock pot just might work!
I haven't made this yet, but intend to....
Would you be able to tell me the best size baking dish to use? I'm assuming a rectangular one is best? Thank you.
Hi JD. We use a small, glass, rectangular dish. But, as long as your cream is only 1-2 inches deep, the goal is a lot of surface area, any shape dish will work just fine.
I just made a double batch today to go along with some homemade lemon curd and scones I’m taking to a gathering tomorrow. It was easy enough to make following your directions however I found that after separating the solids and liquid, it was necessary to force the clotted cream through a sieve and then pat dry with a cloth to get the texture and consistency I’ve become familiar with in the U.K. It was still an easy enough process and so much cheaper than buying it at our local grocery store that has a UK section for British ex-pats. I will absolutely confirm it was nearly impossible to find simple pasturerized cream as opposed to ultra-pasteurized. One store nothing. The next store had six brands and the final one I checked was the one I wanted. It seems the odds of finding what is needed is more likely found among organic brands. Anyway, thank you so much for this recipe!
Hi Anita. We're so glad you enjoyed the recipe! Passing it through a sieve is a great idea if you're looking for an easy way to make it silky smooth. And, yes, we have found that organic brands are often your best bet for not ultra-pasteurized cream.
I'm in Texas along the coast south of Houston. I'm finding it hard to find cream that's not ultra pasturized.
Hi Del. They can be tricky to find. Looking for organic brands is often a good way to find some. Possibly Whole Foods, if you have any of those stores down there. You could try it with ultra-pasteurized cream, but I can’t guarantee the outcome. Most of the time it doesn’t result in nearly as much clotted cream. (Althought some of our readers seem to have had decent luck with it.)
Proper clotted cream is rarely smooth if homemade or bought from a West Country farm. The lumpy bits are the clots that give it its name..
Thanks so much for sharing Chris! That is good to know!
Thanks so much! Was in UK in October,2018 and was treated to cream tea. Found recipes to make my own Clotted Cream as I can't get it in my small Canadian city. Finally found the right cream and it turned out so excited .
So glad you're enjoying our clotted cream recipe!
OMG! I made this the other day for a tea I gave yesterday and it was delicious! Much better than anything out of a jar! I used heavy whipping Creme with 36 percent milk fat that was not ultra pasteurized and put it in the oven at 170 for 12 hours! It was a little time consuming but so easy! Thanks for the recipe!
So glad you enjoyed the recipe Sheila!
Has anyone tried to make it in the slow cooker? Do you think it would work? Thank you.
UPDATE: Hi Aline. We have now tested this in the slow cooker, check out our article for slow cooker clotted cream.
I make this in the slow cooker several times a year. You want to use the 'warm' setting, You also want to put the lid on, with the vent open. You need the lid to get it warm enough, but you still need to let out the moisture/evaporation. I take the lid off and wipe the condensation off it at the 4 and 8 hour marks.
I leave it running on warm for 10-12 hours, let it cool for a few hours on the countertop uncovered and then refrigerate the whole crock part of the slow cooker for at least another 8 hours. The next day I run a knife around the edge to loosen the skin from the crock, and a slotted spoon to gently scoop up the clotted cream and leave the whey behind.
Hope this helps!
Great tips! Thank you!
This sounds like a perfect recipe to try with a sous vide, or perhaps the yogurt setting on the Instant Pot. My oven's lowest setting is well over 170f - so I'll have to get creative.
Those both sound like great ideas! We'll have to test them out. If you get a chance to try them, definitely stop back by and let us know how they turned out for you!
Would one of those 6 cup yogurt makers work?
Hi Del. It’s quite possible. We’ve never used a yogurt maker, but if there’s a way to put the cream, uncovered in there and keep it at the righ temperature, I don’t see why it wouldn’t work. If you give it a try, let us know how it turns out for you!
Hi Del - Central Market and Whole Foods both have a line of milk and cream called Mill King that is not ultra pasteurized and works beautifully for making clotted cream. My husband is from Devon and we also live on the Gulf Coast of TX south of Houston...I had to learn how to make clotted cream because it is what he misses most! This recipe is spot on! Try using it to make clotted cream fudge...it’s heavenly!
Did you try either of these methods? I was just wondering if using a water bath with the sous vide would also work, and if there was a way to use the instant pot. I might have to experiment myself.
I was so excited to make the clotted cream! I couldn’t find any info about my oven shutting off so I just went ahead without testing it... during the night! When I woke up, the oven had shut off, I think about two hours before. The clotted cream looked fine and was just warm so I putit straight into the fridge. I’m wondering if it’s healthy to eat since it had been in the warm oven for that time.
Hi Ina. I think you should be fine, particularly if the cream was still warm when you found it in the oven. Go ahead and continue the recipe as written, and enjoy!