How to Make Clotted Cream

Homemade clotted cream

Homemade Clotted Cream ~ (aka Devonshire or Cornish Cream) this luxurious spreadable cream is a must for afternoon tea and scones, but no need to buy those pricey little imported bottles, because now you can make it right in your own kitchen with my easy recipe.

tea at the Biltmore Hotel

“I have done this clotted cream several times now and have been successful each time. The family is looking forward to scones and clotted cream this Christmas morning.”

~ Jean

If you’ve never had a classic English afternoon tea with scones and clotted cream, you’re missing out!

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

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.)

What is 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.

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

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.

What does clotted cream taste like?

Clotted cream tastes like lightly ‘cooked’ cream, but it’s not the taste it’s famous for, it’s the amazingly thick, silky texture! The mouthfeel of clotted cream is like nothing else, and definitely shouldn’t be missed.

homemade clotted cream in a small jar, with scones

How to make 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.
  • 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.
making homemade clotted cream

How long does clotted cream last

  • This is a fresh cream product, and will need to be stored in the refrigerator. It will keep for about 2 weeks, but honestly, it disappears faster than that every time.
homemade clotted cream in a mason jar, with spoon.

What to do with the whey leftover from making clotted cream

You can use the whey in baking, for making oatmeal, or in smoothies.

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

What to eat with your homemade clotted cream

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 in a jar with scones

Tips for making clotted cream

  • 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’.
  • 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
Instant Pot Clotted Cream


Print
3.42 from 666 votes

Homemade Clotted Cream

Homemade Clotted Cream ~ (aka Devonshire or Cornish Cream) this luxurious spreadable cream is a must for afternoon tea and scones, but no need to buy those pricey little imported bottles, because now you can make it right in your own kitchen!
Course preserves
Cuisine British
Cook Time 12 hours
chilling 12 hours
Total Time 1 day
Yield 1 pint
Author Sue Moran

Ingredients

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

Instructions

  • set your oven to 180F
  • Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
  • 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.
  • Remove the dish from the oven and set to cool. Then cover and refrigerate. Note: the cream may seem thin at this point, but is going to thicken considerably overnight.
  • 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..
  • Spread the clotted cream on freshly baked scones.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
how to make clotted cream pin
email sign up prompt

You Might Also Like

500 Comments

    Leave a Reply

    Please rate this recipe!




  • Reply
    Edina Holdefer
    October 3, 2020 at 11:03 pm

    5 stars
    Hi, I have made this with ultra pasteurized heave cream and it worked, how did this work?
    I’ve noticed on the video that you covered it snd put in the oven , should I cover or live it uncovered?
    Thank you! Great recipe!

  • Reply
    Olga Pinto
    September 21, 2020 at 10:03 pm

    5 stars
    Hello. There’s no need of salt like butter? Never never tasted clotted cream before so for me it sounds so interesting but I love butter because it’s obviously fat and salt combined so I’ve been asking in my mind there’s no need for a pinch of salt?

    • Reply
      Sue
      September 22, 2020 at 5:31 am

      Clotted cream doesn’t contain salt, but there’s no reason why you can’t add some if you prefer.

  • Reply
    Beth
    August 17, 2020 at 12:03 pm

    5 stars
    Hi Sue,
    First I would like to thank you so much for sharing this great recipe. I cooked my clotted cream yesterday for 12 hours then covered it and put it in the frig for 14 hours. It was so exciting to see that beautiful clotted cream! However, I am afraid I might have ruined it because i stirred it a little and I must have gotten some of the thin whey underneath in it when I spooned it out because it became rather thin. I have placed it back in the frig hoping that the extra liquid will get absorbed. My question is how long do I need to leave it before disturbing it again? Is there hope?

    • Reply
      Sue
      August 17, 2020 at 1:26 pm

      Hi Beth ~ I’ve done that myself. I’m not sure but it’s a good thought to put it back in the fridge overnight to see if it will thicken up.

      • Reply
        Beth
        August 17, 2020 at 2:25 pm

        Thank you for your quick reply. It is in the frig and I guess I’ll see if it works. If not, I’ll have to try again.

  • Reply
    Pat
    July 18, 2020 at 3:44 pm

    Define “over night”. 8 hrs? 12 hrs?

    • Reply
      Sue
      July 18, 2020 at 4:10 pm

      Go with 12 hours.

  • Reply
    Lindsay
    May 25, 2020 at 5:50 pm

    How long will it keep?

    • Reply
      Sue
      May 25, 2020 at 6:07 pm

      I generally use mine up within 2-3 weeks.

  • Reply
    Collette
    May 18, 2020 at 6:11 am

    Unfortunately I realized my cream was ultra pasteurized. So I’m trying it anyway. I don’t even know if I can buy cream here in States that’s not U.P

    • Reply
      Sue
      May 18, 2020 at 6:25 am

      It’s a little hard to find, but if you have a Whole Foods, they carry it, and Trader Joe’s does, too. Some people have had success with ultra pasteurized cream, though, so there’s hope!

      • Reply
        Melania
        June 8, 2020 at 2:18 pm

        Collette, I recently found Prairie Farms’ 40% milkfat heavy cream at my regular grocery store. It is not ultra pasteurized. It’s marked “gourmet”. Good luck in finding some!!

  • Reply
    Lori Johnson
    May 13, 2020 at 5:09 pm

    5 stars
    I love your recipe. It’s exactly like many others that I have followed. The only thing that I will tell you is that I am careful to not add any of the liquid when I put it in the jar. It changes the taste and consistency of clotted cream.
    Also I have made a great scone recipe and it said that the egg was optional so I made two batches one with and one without. The best is without the egg. And I love to use vanilla bean paste for all of my baking ??

  • Reply
    Crystal
    May 11, 2020 at 8:11 pm

    Can I do this in my instant pot? If so would I use the yogurt setting?

  • Reply
    Kalee
    May 9, 2020 at 2:51 pm

    If I don’t have 12 hours to let it set in the fridge, can I use the freezer to help speed up the process?

    • Reply
      Sue
      May 9, 2020 at 2:53 pm

      I’m not sure Kalee, I haven’t tried that.

    • Reply
      Claire
      June 7, 2020 at 4:48 am

      Did this working putting it in the freezer? Thanks

  • Reply
    Mary
    May 4, 2020 at 8:06 pm

    Agatha Christie loved her clotted. cream. I always wished we had it in Aus. I just have to try it.

    • Reply
      Sue
      May 4, 2020 at 8:10 pm

      lol ~ enjoy!

1 16 17 18 19 20 21

Sharing is Caring

Help spread the word. You're awesome for doing it!

I'M SPILLING ALL MY SECRETS!

Get my tips, tricks & recipes for easy

foolproof baking

WANT TO BE A BETTER BAKER?

logo png