How to Make Clotted Cream

Homemade clotted cream

Homemade Clotted Cream ~ this luxurious spreadable cream is a must for afternoon tea and scones, and the only way to get it is to buy those pricey little imported bottles  ~ but now you can make it right in your own kitchen!

tea at the Biltmore Hotel

Last week I was treated by the historic Biltmore Hotel in downtown Los Angeles to their classic English afternoon tea.  If you’ve never had a classic afternoon tea, you need to experience it, and the roaring twenties era Biltmore is the place to do it.  Every inch of the hotel is carved, muraled, frescoed, tapestried, guilded, mosaic’d and generally so eye-poppingly gorgeous that it’s easy to forget you’re in Los Angeles.  I almost forgot to drink my tea!

tea at the Biltmore

If you’re looking for something special to do for Valentine’s Day, this would be fabulous.  The tea room is the lobby of the original hotel, and so it’s fittingly grand, complete with a burbling marble fountain in the center and a grand staircase.

A tiered tea tray with tea sandwiches and scones for High Tea at the Biltmore

The highlight of any afternoon tea, besides the tea, is the array of tiny treats that comes with it, and I always zero right in on the scones and clotted cream.  (That’s them on level two of our tiered tea tray.)  Clotted cream, if you’ve never had it, is a very thick rich spreadable form of heavy cream that was first invented ages ago by some very smart British farmers.  It’s not like whipped cream, or cream cheese, it’s not like butter…it has a unique decadent consistency and a wonderful soft flavor.  It’s quite thick and spreadable, and when you slather it on a freshly baked scone there is no better thing in the world.

homemade clotted cream in a small jar, with scones

The little pot of clotted cream that we got at the Biltmore had me craving more, and happily I made the most astounding discovery…you can actually make clotted cream at home in your own kitchen.  No more tracking it down in specialty stores and paying big bucks for the imported stuff.  My homemade clotted cream was actually way better (and a whole lot fresher) than the British stuff I usually buy.

making homemade clotted cream

This is an amazing process, I hardly had to do anything, and I end up with a ton of the richest, silkiest clotted cream I’ve ever had.  I used 2 pints of cream, poured them into a baking dish, and left it overnight in a 180F oven (the lowest my oven will go.)  In the morning I let it cool and then refrigerated it for the rest of the day.

homemade clotted cream in a mason jar, with spoon.

Then I scooped it into jars, which was a little sloppy at first, and put them back in the refrigerator.  Any little bit of liquid gets absorbed right into the clotted cream after you put it in the jars, and by the next morning when I had it with my scones, it was absolutely to die for.

Homemade clotted cream in a jar with a knife

I can’t say enough good things about this project, the results far exceeded my expectations and it was absurdly easy.  The only catch is that you can’t use ultra-pasteurized cream, which is cream that’s been processed for a longer shelf life.  Many stores only sell ultra-pasteurized cream, so you have to search a bit for regular cream.  I found mine at Whole Foods.  Just read the labels… if it doesn’t say ultra-pasteurized on the label, you’re good to go.

cardamom and vanilla scones ready to bake

You will definitely want to make scones to go with your homemade clotted cream.  I have lots of recipes for scones on the blog, but this time I made Jennifer’s Cardamom Vanilla Cream Scones, and they were wonderful.  Jen doesn’t use any egg in her recipe like I usually do, and I have to say I really liked the texture of her scones.   And how can you go wrong with cardamom and vanilla?  I highly recommend them.

Homemade Clotted Cream

TIP: Make sure your cream is not ‘ultra pasteurized’, you will need to find regular pasteurized cream at a Whole Foods or other similar store.  Ultra pasteurized cream has been treated in a way that prevents it from ‘clotting’.

Homemade Clotted Cream

Homemade Clotted Cream

Ingredients

  • 2 pints heavy cream (not ultrapasteurized)
  • a heavy casserole dish

Instructions

  1. set your oven to 180F
  2. Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
  3. Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.
  4. Remove the dish from the oven and set to cool. Then cover and refrigerate.
  5. The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..
  6. Spread the clotted cream on freshly baked scones.
https://theviewfromgreatisland.com/how-to-make-clotted-cream/

notes:

  • An oven thermometer is an essential kitchen tool, and really comes in handy for this project.  If your oven is too cool or too hot your homemade clotted cream will not ‘clot’.

homemade clotted cream with scones

 

don’t forget to pin this tutorial on how to make clotted cream!

Homemade Clotted Cream ~ this luxurious spreadable cream is a must for afternoon tea and scones, and the only way to get it is to buy those pricey little imported bottles ~ but now you can make it right in your own kitchen! #scones #clottedcream #devoncream #doublecream #Britain #hightea #tea #homemadeclottedcream #easyclottedcream #clottedcreamrecipe #bestclottedcream

 

 

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299 Comments

  • Reply
    Mark
    August 18, 2018 at 1:44 pm

    I made this exactly to the recipe and it came out perfect.
    4 cups of heavy cream, baked for 12 hours at 180F. I used a 8 inch round Pyrex casserole. The depth of the cream was at 2 inches, and kept a thermometer in it just in case, checked it every 3 hours to make sure temp stayed at 180F.
    When it came out of the oven it looked perfect, lite golden yellow with a small amount of butter on top. I thought the recipe had failed because it seemed to only have a thin 1/4 inch thickness of almost crust and was very runny underneath. I refrigerated for 9 hours and almost 85% of it clotted up, only had less than a cup left as a runny milkish product. The cream itself was really thick, I had to pour some the leftover back into it to make it creamy/spreadable. The taste is fantastic. I will make this again.
    The only hard part was finding the non ultra pasteurized heavy cream. Every normal grocery only had ultra pasteurized but I went to Whole Foods and they had some litely pasteurized, non homogenized heavy cream. WooHoo, I hit the jackpot there, however it was $12 for a half gallon.
    I have tried this recipe before with normal store bought heavy cream and it fails, it won’t clot or clots very little. It has to be litely pasteurized/non homogenized heavy cream to clot up correctly.
    Overall 5 star rating, the recipe is right on.

    • Reply
      Sue
      August 18, 2018 at 2:29 pm

      Spot on Mark ~ I couldn’t have said it better myself!

  • Reply
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  • Reply
    Jann
    August 13, 2018 at 3:19 pm

    This is my first attempt at making clotted cream. Did everything according to the directions and when I took it out of the refrigerator some of it was lumpy like cold butter. Is this normal? My fridge runs pretty cold. Would that have caused the lumps? How is it supposed to look and can I fix what I have?

    • Reply
      Sue
      August 13, 2018 at 3:24 pm

      The lumps are ok, Jann, clotted cream is supposed to be like ‘clots’. You can stir it up, even adding a little bit of the whey, to make it smoother, but don’t stress, as long as it tastes amazing!

  • Reply
    Sandra S Sukhan
    July 25, 2018 at 11:27 am

    Just came back from England and craving some of this. I used to eat this often growing up in the tropics. We just called it milk cream! So yummy. Your recipe is a lot easier to make and will do that as soon as I run to the store for some heavy cream. Thanks.

  • Reply
    Corina Barbee
    July 22, 2018 at 8:57 am

    Thank you for posting this amazing recipe. Can you tell me what the shelflife is for this? I can’t wait to make this one.

    • Reply
      Sue
      July 22, 2018 at 9:10 am

      Clotted cream doesn’t last super long, Corina, mine tends to last about 3 weeks.

  • Reply
    Anne
    July 16, 2018 at 6:15 am

    Your recipe sounds delicious. How much clotted cream does your recipe make and how long will it keep in the refrigerator?

  • Reply
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  • Reply
    Andrea Russell
    May 30, 2018 at 10:29 am

    I made my clotted cream with ultra pasteurized cream. I preheat oven to 320, put dish with cream in oven. Turn oven off. Let sit for exactly 10 hours. Put plastic wrap around and put in fridge overnight. Perfection!

    • Reply
      Sue
      May 30, 2018 at 10:40 am

      Great to know, thanks so much Andrea ~ I’m going to try it!

    • Reply
      Emmi
      July 4, 2018 at 9:40 pm

      Andrea Russel, could elaborate on your process for making the clotted cream ? What is the end result like in the pan ? And after your refrigerate it ?
      I do not really feel like purchasing heavy cream and ending up wasting half or even a third of it because it is mainly liquid. All the recipes I have read end up, having half the cream still liquid. It feels like such a waste in my mind.
      Thank you

      • Reply
        Nicole
        July 7, 2018 at 5:51 pm

        reuse it in your scones.

        • Reply
          Sue
          July 8, 2018 at 8:02 am

          Yes!

  • Reply
    Brianna
    May 12, 2018 at 4:09 pm

    I tried this and after refrigerating, I noticed the cream separated. I went to put it into jars and the cream didn’t clott. It clotted a little bit under the crust but the rest was still liquid. Perhaps I did something wrong?

  • Reply
    Kayla
    May 12, 2018 at 9:32 am

    HELP! I think i pulled it out too early. All i had on top was a thin hard layer and the rest is liquid… Am I able to put it back in the oven or will that completely ruin it? ? do i need to start over completely?
    * this is my first time trying to make it.

    • Reply
      Sue
      May 12, 2018 at 9:36 am

      Not sure since I can’t see it, Kayla. Your oven temp might have been too high. It should have a crust on top, and when it chills overnight in the refrigerator it thickens up. You will be left with a quantity of thin whey that gets drained off. If yours doesn’t have any thick cream under that crust, you could try putting it back in the oven for several more hours.

  • Reply
    Pauline Miller
    May 11, 2018 at 7:59 am

    Hello Sue,
    My question is ,is it necessary to remove the crust from the clotted cream once you have completed the process and placing in your jar? what are some uses for the crust? I’d like to use all of this yummy stuff and not waste any.

    • Reply
      Sue
      May 11, 2018 at 8:01 am

      Generally you should use the crust, it’s part of the clotted cream and I stir it right in.

  • Reply
    Megan Haines
    May 8, 2018 at 8:27 am

    I tried this recipe yesterday, and while it smells delightful, it developed a bit more of a yellowed crust than yours. I thought i was using the right size pan, but am wondering if i didn’t have it deep enough?

    • Reply
      Sue
      May 8, 2018 at 8:32 am

      The yellowish crust is totally right, Megan, what you do is refrigerate, then stir the whole lot together, draining off any excess whey. Some authentic clotted cream is quite yellow on top when it’s ready.

      • Reply
        annc
        May 9, 2018 at 7:22 pm

        Is there a way to remove the yellow crust? It left the cream very gritty and not very pleasant. Also, I am making a new batch using my crock pot which on warm is only about 140 degrees. Do you know if that is hot enough to be safe? I think you can slow pasturize milk at 145. Thank you!

        • Reply
          Sue
          May 9, 2018 at 7:52 pm

          You can life the crust off before you stir your clotted cream Ann. I’m not sure about the 140 degrees, as I’ve only been successful at the 180, but I’d love to hear how that goes for you.

  • Reply
    Colleen
    April 23, 2018 at 11:13 am

    I did an experiment using a little lunch bag warming oven (recently purchased) that I use at work as I don’t like to use the microwave. I wanted to see if I could make clotted cream in this puppy. It worked way beyond my wildest hopes. The heating plate used in the “oven” does not go above 165F. So at 8 AM on a Saturday, I poured a pint of pasteurized (not ultra) into a 6-cup Pyrex square dish (uncovered) and let it heat in the little low temp oven for 12 hours while I went about my business. After unplugging the device and letting it cool a while, I put the (now-covered) dish in the fridge overnight. In the morning, I awoke to 12 ounces of dreamy thick clotted cream and 4 ounces of the liquid. That is a pretty efficient yield! I have not mentioned the specific device as I don’t intend to push any product. Any similar device that holds a low-hot temp should work. My experiment made just the right amount of clotted cream and I did not have to tie up my kitchen oven or slow cooker. It also demonstrates that you do not have to keep a steady 180F for a successful result. It was really fun to try this out and the lovely clotted cream was my reward! Cheers!!!!

    • Reply
      Sue
      April 23, 2018 at 11:24 am

      Hooray ~ I’ve never seen the type of little oven that you mention, but it sounds like it’s just the ticket for this recipe. Enjoy your clotted cream :)

    • Reply
      Ari
      July 9, 2018 at 11:28 am

      Hello, what device did you use?

  • Reply
    Kathy
    April 19, 2018 at 8:44 am

    I so want to try this. I’ve called all the specialty stores up to two hours away. Not one has cream that isn’t ultra pasteurized. :( I’m tempted to try it with what I can get to see if it works.

    • Reply
      Sue
      April 19, 2018 at 8:46 am

      It is so frustrating, Kathy, regular cream has become a thing of the past in lots of places. I will see what I can do to create a clotted cream recipe with ultra-pasteurized cream!

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  • Reply
    monika
    April 9, 2018 at 4:21 pm

    How will we know if the item is ultra pasteurized or not? Will it say on the container? I don’t live in the US…no Whole Foods for me…

    • Reply
      Sue
      April 9, 2018 at 4:45 pm

      Here in the US it says plainly on the container, Monika. Depending on where you live, it may not say, or your cream may not be routinely ultra-pasteurized. I would suggest asking your grocer.

  • Reply
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    • Reply
      Babette
      April 3, 2018 at 7:26 pm

      I have it in the oven right now. Can you or anyone tell me how long it will last in a jar in the refrigerator when it is cooled and refrigerated as per the instructions? I am hosting an English tea in mid May. I spent a fortune on Amazon for a tiny little jar of clotted cream that has already arrived and has an expiration date of October 2018. Will this last until mid May?

      • Reply
        Sue
        April 4, 2018 at 7:49 am

        Hi Babette ~ clotted cream doesn’t last super long, I’d say up to a month, so I would make it closer to your party to be safe.

      • Reply
        Babette
        April 4, 2018 at 9:06 am

        Well, I left it in overnight at 180. This morning there was a bit of a tan crust on it, but underneath the crust it was just as liquid as when I put it in. I put it back in the oven and will be gone all day. What did I do wrong?
        Would it have thickened in the fridge? or should it have thickened in the oven?

        • Reply
          Sue
          April 4, 2018 at 10:26 am

          It does continue to thicken in the refrigerator, Babette. But possibly your cream was too deep in the pan?

  • Reply
    Janet Link
    February 3, 2018 at 8:46 am

    Just wanted to say that our first attempt worked perfectly. Thanks so much for your recipie. Now, about our waistlines …….

    • Reply
      Sue
      February 3, 2018 at 9:54 am

      Yay ~ that’s great to hear, Janet ~ and as for your waistline, just be sure to share your clotted cream with friends ;)

  • Reply
    Karen
    January 29, 2018 at 1:13 pm

    I just made this last nite and unfortunately was unsuccessful. After reading the comments, I realized that a deep baking dish and having a thermometer to check my oven temperature might help… so I will have to try this again. But I was wondering if clotted cream needs to be baked at 12 hours or can the time be shorten? Here’s the results I had: the top had a thick golden brown crusty layer, almost like a dried caramel crust. The bottom underneath was completely liquefied with a separation of fat from the cream at top. It was in the oven overnight. Before I went to bed (approx. 2 hours in), I took a peek with the oven light on… and it already looked like clotted cream. It was thick, raised and very little liquid… would it take that quick to make clotted cream? I used a shallow glass baking casserole dish, approx. 1 inch cream deep and the oven was on my lowest setting… 170 degrees. Should I have taken it out after 2 hours? I used organic heavy cream, pasteurized from Trader’s Joe. I was going to make the clotted cream 3 days ago but had already poured only 1 pint of the heavy cream in the glass casserole dish and realized it was too shallow. So I left that in the baking dish for a few days in the fridge until I could get another pint of heavy cream. I’m just wondering if there is any variation that it could “cook” faster under different circumstances by any chance… does anyone know?

    • Reply
      Sue
      January 29, 2018 at 3:05 pm

      I think maybe the shallow cream level was the issue the first time, Karen. Either that or maybe your oven isn’t calibrated perfectly. I don’t know of a way to make the cream ‘clot’ faster, but maybe someone else can weigh in on this.

      • Reply
        Christobel Anderson
        February 20, 2018 at 4:07 am

        I’ve seen others heat the oven to 160C put the cream in as you did and repeatedly implore you to turn the oven off. Leave for 12 hrs or more. I did this and it worked although I forgot it was in the oven and turned the oven on the next morning and ruined it, but I could see that the method had worked.

      • Reply
        Karen
        February 20, 2018 at 9:29 pm

        Thanks Sue for your response! I did try this again, but with a deeper dish covered with foil… and it turned out great! I made sure the cream was 2 inch deep and I ended up using my oval ceramic pot from my crock pot (it has the removable dish… and it was great that I was able to use something without having to go out and buy another kitchenware item). Another thing, I used the water bath method — just to make sure to keep the oven temperature stable. So happy about this and the clotted cream was delicious w/ the scones I made :)

        • Reply
          Bonny Larimore
          July 18, 2018 at 5:12 pm

          Karen, what is the “water bath method” please? Mine’s in the crock pot on warm as I write this. Thank you.

  • Reply
    Patricia
    January 28, 2018 at 2:33 am

    I didn’t read through all of the comments as there were many, so I’d like to know what size casserole dish to use.

    • Reply
      Sue
      January 28, 2018 at 8:07 am

      The cream should be about 2 inches deep in your dish, Patricia, and mine was an oval 1.5 qt casserole, about 91/2 inches long. It’s THIS ONE.

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