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


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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.
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500 Comments

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  • Reply
    Dori Sage
    April 14, 2021 at 10:09 pm

    I do not have an instant pot and do not know if my oven will go down to 180. Can clotted creme be made in a slow cooker.

    • Reply
      Sue Moran
      April 15, 2021 at 4:42 am

      I haven’t had success in a slow cooker, but you can make it on the stove top, see my post here. It’s quite easy!

  • Reply
    donna morykot
    March 25, 2021 at 7:19 am

    5 stars
    OMG!! Made this over the weekend & it’s everything I wanted it to be! Had to travel 60min. to get descent scone & clotted cream but they only gave us a tiny little bit. Now I can indulge to my heart’s content. Thank you, thank you, thank you!

  • Reply
    Marina
    March 10, 2021 at 10:12 am

    5 stars
    I tried to make this recipe with ultra-pasteurized cream, overnight, but the oven was off when I got up this morning. I had put the pot of cream in a bain marie though, which seems to have kept it hot enough to work, as it had the crusty yellow top I’ve heard about.

  • Reply
    Theresa
    December 27, 2020 at 12:29 pm

    5 stars
    I watched an episode about the Ritz in London and they showed the tearoom. I was fascinated and made it in my Instant Pot yesterday. It’s really super easy and delicious. My granddaughters and I will be having a tea party this afternoon. I will make this again.
    Thank you,

    • Reply
      Brandi
      May 2, 2021 at 7:37 pm

      How did you do it in the ip?

  • Reply
    Stephanie M.
    December 25, 2020 at 7:40 am

    5 stars
    I haven’t had clotted cream since the early 80’s and this brings back a flood of beautiful memories. Very easy recipe that came out perfectly the first time. I’ve been saving my Oui yogurt jars and now have the perfect way to store the clotted cream. Trader Joe’s has the required heavy cream and at a great price. I’m going to use Press n Seal for the tops as I’ll be giving them as gifts with my scones. Thank you so much for this recipe!

    • Reply
      Sue
      December 25, 2020 at 8:04 am

      So glad it worked out so well for you Stephanie, I love the idea of giving it with scones ~ happy 2021!

  • Reply
    Molly Cole
    December 22, 2020 at 9:20 am

    Hi! I am wanting to have clotted cream for Christmas morning with scones and was excited to find this recipe!! I have an instant pot and embarked on this process but as soon as I pressed the yogurt button, i realized mine didn’t say “boil” or have that as an option. I must have an older model, it starts immediately with an eight hour timer and then I can go up or down on time, that’s it. I’m not sure what to do? Just put it on yogurt for eight hours?

  • Reply
    Bev Carnahan
    December 21, 2020 at 7:25 am

    Sue, is it possible to leave the cream chilling for too long?

    • Reply
      Sue
      December 21, 2020 at 7:51 am

      I don’t think so.

  • Reply
    Melissa Norman
    November 23, 2020 at 8:12 am

    5 stars
    I’ve made this twice now, first time I used Raw Jersey Cow cream, and there was a ton of liquid, a small amount of clotted cream, the skin was dark-ish and the cream underneath quite wet. But it was still delicious and so indulgent. This last time I used pasteurized organic heavy cream that was so luxuriously thick, to begin with, and it came out with a light crust but almost the entire 3 pints clotted and I had 1 cup of whey left. The texture was heavy and thick like cream cheese. Very delicious!

  • Reply
    Catherine Rivera
    October 9, 2020 at 6:14 am

    5 stars
    I absolutely love your clotted cream recipe. I have made it for a friend of mine, who is from England, and she loves it and says it is perfect. I do use the ultra pasteurized cream now though. I have also used the non ultra pasteurized cream. It’s the same each way! We love it!

  • Reply
    Nicole B.
    October 6, 2020 at 11:10 pm

    Hi, I followed this to the letter but… it came out tasting, well, like bad milk, rancid or something. I don’t know what I did wrong?!

    • Reply
      Sue
      October 7, 2020 at 5:45 am

      Hmmmm, could have been the cream, are you sure it was fresh? That’s all I can think of. The flavor is supposed to taste slightly ‘cooked’, but definitely not spoiled.

      • Reply
        Nicole B.
        October 8, 2020 at 10:47 pm

        Ty for the reply! OK! I’m up for trying again! Will it have any sweetness? My neighbor is from Britain and talks about Victoria cake and how much she misses it- I want to try to pull off a surprise, if i can get this cream right that is.

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