“I have a British background and I have always had tea and something sweet. First time I tried this clotted cream I almost ate the entire jar by itself, it is that good!” ~Kim
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. 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 3 tiered tea tray.)
What is Clotted cream?
If you’ve never had it, clotted cream is a very thick rich spreadable form of heavy cream that was first invented ages ago by some very smart British farmers. Traditionally cream heated until it thickens and develops a slightly nutty flavor. Clotted cream has a high fat content (around 55-65%) and a dense texture. 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.
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 has a rich, creamy taste with a slightly nutty ‘cooked’ flavor. It’s luxurious and indulgent, with a dense, velvety texture that is thicker and creamier than regular whipped cream. Clotted cream is also slightly sweet, but not as sweet as whipped cream or frosting, with a delicate flavor that pairs well with desserts, fruit, and scones. The crust on top of the clotted cream adds a slightly caramelized and nutty flavor, which many people find particularly delicious. The mouthfeel of clotted cream is a key part of its charm, and is like nothing else you’ve ever had!
what you’ll need
- heavy or whipping cream that has not been ultra-pasteurized
- This is cream that has been pasteurized, but not ultra-pasteurized. Ultra-pasteurized cream is cream that has been heated to a higher temperature than regular pasteurized cream to extend its shelf life.
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 (non-ultra-pasteurized) heavy cream.
- I 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.
How long does clotted cream last?
Homemade clotted cream can last for up to 3-4 days when stored properly in the refrigerator. To extend its shelf life, it’s important to keep it in an airtight container and store it in the coldest part of the refrigerator, such as the back of the bottom shelf.
It’s important to note that clotted cream does not have any preservatives, so it should be consumed as soon as possible for the best flavor and texture. If you notice any changes in color, texture, or odor, discard the clotted cream immediately as it may have spoiled.
What to do with the leftover whey from making clotted cream
The leftover whey from making clotted cream can be used in a variety of ways:
- Adding it to smoothies or protein shakes for a boost of protein and nutrients.
- Using it as a substitute for milk or water in baking recipes such as bread, muffins, and pancakes.
- Using it as a marinade for meat or fish to tenderize and add flavor.
- Adding it to soups or stews for added richness and flavor.
- Using it as a liquid base for making homemade ricotta cheese or other soft cheeses.
- Feeding it to pets, as it is a good source of protein and nutrients for animals.
Note: It’s important to keep in mind that the leftover whey should be used or stored promptly to avoid spoilage. It can be stored in the refrigerator for up to a week or frozen for longer storage.
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.
can you make clotted cream with ultra-pasteurized cream?
Some readers in the comments below have had success with ultra-pasteurized cream. It is possible to make clotted cream from ultra-pasteurized cream, but it may be more difficult to achieve the desired texture and flavor. Ultra-pasteurization is a process that heats the cream to a higher temperature than regular pasteurization, which extends its shelf life but can also alter the proteins and enzymes in the cream. This can make it more difficult for the cream to form clots, which are necessary for making clotted cream.
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 a simple one to start with is my Classic Cream Scones Recipe.
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’. Set your oven to 180F and then check the thermometer. You can adjust up or down as necessary.
- If your oven does not go down as low as 180F you can try one of my other methods for making clotted cream:
Homemade Clotted Cream
Video
Equipment
- a heavy casserole dish
Ingredients
- 2 pints heavy cream or whipping cream (double cream in the UK), avoid ultra-pasteurized cream for best results.
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.
Nutrition
I’m confused! There’s no mention of sugar in your recipe. Don’t you need to add sugar as one does when whipping heavy cream?
No Blanche, clotted cream is unsweetened! You’ll just have to try it, the long slow heating gives it a distinctive flavor…
Blanche, no sugar! We don’t even add sugar to regular whipped cream in the UK. Too sweet.
After 3 hours at 180F I had a black tar mess in my oven. I’ve checked the temp on my oven and it was fine. So bummed. Are you sure your oven was really at 180F?
I can’t imagine how you would have burned anything at 180F Patricia, that’s a very low temp. Can you check your oven with a thermometer?
Are you sure you had the oven on 180F? And not 180C?
Hi Sue,
I tried the recipe and not sure what went wrong but wanted to check in to see if you might have some ideas. So I put the pasteurized heavy whipping cream in the oven for 12 hours at 170 degrees (maybe too low? – I also don’t think it was a case of the oven going to high). There was a very thin pale yellow crust at the top. I stirred it together, and pretty much (within 20 mins.) immediately placed it in the fridge.
After about 20-22 hours, I took it out and there was a pale yellow crust (thicker than out of the oven, but still relatively thin) and when I tried to scrape the top, there were very grainy chunks mixed in with the milk. I tried to put it in a jar, but it just came out grainy and milky….not at all like clotted cream. Any ideas what went wrong? Thanks!
Other questions. How long did you leave it out before placing it in the fridge and after taking it out of the oven? Did you cover it directly after taking it out of the oven? Thanks again!
The key thing is NOT to stir it when it comes out of the oven. It’s supposed to form a crusty top — mine even looked oily in places. But after the bowl cooled, and the mixture cooled for a few hours in the fridge, the thick cream is sitting on top, and you can easily skim it off. I’m Cornish, and so happy to have found this recipe. My aunt taught me to make it on the stove many years ago, but this is so much easier, thanks!
Welcome in Vanessa — it’s fun to hear from an ‘expert’!
We are trying some in the oven and some in the crock pot right now. After cooking for 12 hours, Do you scrape the clotted cream off of the top, or stir it in with the liquid underneath? And if so, when? Before or after refrigeration? Thanks so much!
I stir it all together and then refrigerate, Sally.
It doesn’t say to stir anywhere in your recipe and above the Cornish lady says to never stir????
I think it depends on exactly what you end up with, Jo, you can stir if necessary, at the end, as you scoop it into your jars.
How long does it keep in the fridge for and what size casserole dish did you use?
I used an 11x 8 oblong casserole dish, Nayda. And it keeps in the fridge for about 10 days, maybe longer.
So I tried this with a pan of water to see how it long it took the liquid to get to 180° (the temperature that my stove-top clotted cream recipe says to target). Interestingly, the constant evaporation of the water cools the liquid A LOT…I never got the water in a 180° oven to rise above 135°, and even when I turned the oven all the way up to 330° the water topped out at 165°.
You could reduce evaporation (and thus increase the temperature of the cream) by tightly covering the pan, but it doesn’t sound like anyone did that. So is the evaporation of the water from the cream in fact an important part of the process, more so than actually achieving a specific temperature?
Thanks for writing this up!
Wow, I don’t know, i clearly have to do some more scientific investigation into this recipe 😉 I do think the cream evaporates some because it gets so thick.
Thanks for sharing! I had to try a few times before getting it right. My first few tries were unsuccessful as I ended up with a very grainy, split cream. I had set my oven to 180F but it turns out that the oven’s temperature wasn’t constant and sometimes overshot to 220F, which caused the cream to curdle. If you’re having the same issue, i would recommend testing your oven temperature with a thermometer so that you can adjust the heat accordingly.
Thank you so much for the recipe! It was worth the multiple tries – it’s delicious!
Great advice Nathalie – I think an oven thermometer is one of the best investments you can make in the kitchen, and they are really cheap, too!
Oh my, it really worked! And it was delicious. I had my sister over, wo spent some time in the UK and she loved it. Only the scones were a little too crumbly. But delicious, too! I visited my sister, when she was in South England and the only two things I remember is the awfull breakfast with beans and sausages AND scones with clotted cream and strawberry jam. Thanks, will do it again.
Yay Viola! It can be a little tricky, getting the container and the oven temp just right, but when it works, it’s magical, I’m so glad you gave it a try!
i make clotted cream mixing 2 liter of full cream with 2 little 3.5% milk place on top of oven on high heat till it comes on top remove cover with lid ,cover eith lots of blankets for 24 hours the remove cover place in fridge for 24 hours , you will have clotted cream ,remove ,then you can make a yogurt from the leftovers milk. This recipe is very successful one
Thanks for that Sosi, I’ll try it. Now that we’re heading into fall, I’m going to be making a few batches.
I don’t understand “2 liter of full cream with 2 little 3.5% milk”? What is 2 little 3.5 % milk? 2 little what? Could you clarify?
How long does it keep for in the fridge?