My Instant Pot Clotted Cream Recipe is a revelation, plain and simple. Your Instant Pot creates the famously decadent spreadable cream that’s the highlight of a classic British afternoon tea, I’ll show you how step by step!
If you’ve ever had clotted cream on a scone at an afternoon tea, you’ll know how uniquely delicious this thick creamy spread can be. If you haven’t experienced clotted cream, I suggest you stick around for this foolproof recipe for Instant Pot Clotted Cream…
Let’s unpack this!
- What if I don’t have an Instant Pot?
- What the heck is clotted cream?
- What does clotted cream taste like?
- what you’ll need for Instant Pot clotted cream
- What does ultra pasteurized mean?
- Where to find non-ultra-pasteurized cream
- TIPS for making Instant Pot Clotted Cream
- Why is there a crust on my clotted cream?
What if I don’t have an Instant Pot?
- No worries, Instant Pot clotted cream isn’t the only way you can make this luxurious treat ~
- check out my original post, How To Make Homemade Clotted Cream in the oven!
- or my latest Stove Top Clotted Cream Recipe
What the heck is clotted cream?
Fair question, it isn’t the most common thing in the world…
- Clotted cream is a thick creamy spread normally used on scones, and popular in Great Britain.
- It’s made from heavy cream that has been heated over a period of time until it thickens or ‘clots’ into a spreadable consistency with a unique cooked cream flavor.
- Clotted cream is world famous for its unparalleled rich texture, and it’s an essential part of a classic British afternoon tea, where it’s spread on scones and topped with jam.
- Normally the only way to get clotted cream is to visit Great Britain, or to spend big $$ on a very small imported jar at your local gourmet market.
What does clotted cream taste like?
- Clotted cream has a very simple flavor profile, like an unsweetened heavy cream with a subtle ‘cooked’ flavor. The texture is equally if not more important than the flavor, it’s somewhere between a very thick whipped cream, and butter.
Clotted cream is an exotic treat, you might be able to find small imported jars in your better supermarkets, but you will pay a premium price for it. I developed a way to make your own homemade clotted cream in your oven, which I’ve shared in my original post, here.
Today I’m unveiling another, even easier method for making homemade clotted cream, right in your Instant Pot.
what you’ll need for Instant Pot clotted cream
- 2 pints non-pasteurized heavy cream
- an Instant Pot
- I use the Instant Pot Duo
What does ultra pasteurized mean?
- All milk and cream sold in the US is pasteurized, meaning it’s heated in order to kill harmful bacteria and to help preserve it longer.
- Ultra pasteurized cream is simply heated to a higher temperature, at least 280F, and that kills even more of the bacteria and helps it stay fresher for even longer (before opening.)
Where to find non-ultra-pasteurized cream
- Most heavy cream sold today is what’s called ‘ultra-pastuerized’. That just means it’s been heated beyond the regular pasteurizing method so that it has an extra long shelf life. This can interfere with the clotting process, so the general rule it to use regular pasteurized cream when trying to make clotted cream.
- I have found non-ultra-pasteurized cream at Whole Foods and Trader Joes, for starters.
- Look for cream with a high fat content, mine is 40%.
While the cream is clotting, you’ve got time for a quick batch of scones! I’ve got lots of scone recipes on the blog for you to try. Clotted cream and scones is one of those combinations that is unique and can’t be duplicated. But luckily you can make them both in your own kitchen 🙂
And trust me, there is nothing, and I mean nothing, like a warm homemade scone spread with homemade clotted cream.
TIPS for making Instant Pot Clotted Cream
- This is a simple but precise process. Stick to the recipe as stated, this recipe doesn’t have much room for variation.
- You can try this with regular pasteurized cream, but at your own risk.
- Make sure you refrigerate the cream as per the recipe after you’ve cooked it in the Instant Pot, and before you disturb it, the cream thickens up further as it chills in the fridge.
- AFTER you’ve chilled the cream for at least 12 hours, or even longer, you can skim off the thick cream and put it into a jar. There will be leftover liquid in the pot, and you can use that to make scones.
- You can stir some of the thinner liquid into your clotted cream if you want a looser consistency.
- If your clotted cream seems very thin, or you mistakenly mixed too much of the thin liquid into it, try blending it very briefly with an immersion blender, this works like a charm. Just be sure not to blend it too much or you’ll get clotted butter. Also good 😉 but not what we’re going for.
Why is there a crust on my clotted cream?
Worry not ~ the crust is a characteristic of clotted cream, it can be creamy white or even darker yellow. That signifies that the cream has cooked, and ‘clotted’ or clumped into an unbelievably delicious spread. The clotted cream underneath the crust will be creamier.
- Instant Pot
- 2 pints non-ultra pasteurized heavy cream, make sure to find non-ultra pasteurized cream for this
- Note: I like to plan to start my Instant Pot clotted cream in the morning, when I wake up. That way I can put it in the refrigerator before I go to bed and wake up to a finished product!
- Pour the cream directly into the Instant Pot. Close the lid (no need to set the vent, we’re not pressure cooking.) Press the YOGURT button and press until it says BOIL.
- When the machine beeps, and has reached the boil stage, press the KEEP WARM button and let it go for 8-10 hours. I let mine go for 10 hours.
- Turn the machine off and remove the pot. Let cool at room temperature without disturbing. Then refrigerate the pot, as is, for 12 hours.
- Carefully scoop off the thickened layer of clotted cream, leaving the thin liquid behind. It’s ok if you get some of the thinner liquid into your clotted cream, you can mix it in.
- Spoon your cream into a glass jar. You can leave as is, or stir it together to make it creamier.
- Enjoy within 2 weeks.
- The leftover liquid can be used to make scones.
What can I do if my IP doesn’t have a yogurt setting?
I think you might try the oven method, Kathy, I link to that in the post. If your oven can be set to 180F, that will work.
I’ve done this twice now with Kroger ultra pasteurised heavy whipping cream and got excellent results.
Thanks for that Ken, I’ve actually made it once myself with non-ultra pasteurized, but it’s hit or miss for me. Maybe I’ll do a new set of tests on that.
So, Do you think a slow cooker can do the Job over night ?
The slow cooker is too hot for this Ulises.
Can I make this in my pressure cooker, as I don’t have your cooker
Thank you
Unfortunately no, Carla, because this isn’t actually pressure cooked, it’s just using the yogurt function of the Instant Pot to keep the cream at a constant 180F for the 10 hours. Sorry!
Another method to make clotted cream is in the oven. Using non ultra-pasteurized whipping cream, pour a quart or so into a glass baking dish. Put in a 170° oven overnight. In the morning, the dish and warm cream goes into the fridge to cool. After it has cooled, scrape off the “clotted” cream and put it in a jar. I use the watery whey to make scones or soup. This method results in caramely, buttery flecks in the cream. You can homogenize the mixture by beating by hand or with an electric mixer. It is incredibly delicious.
This is fantastic!! I LOVE that I can make it in the Instant Pot! Can’t wait to try it!
Do you think that the yogurt button set for 10 hours would work? Then it would turn itself off–more foolproof! This looks fabulous!
I think the yogurt setting would be more like 110-115F which is the temp to ferment yogurt, so too low.
I have studied so many recipes on making clotted cream. Looks like I’m getting me an IP ASAP!
I cant wait to try this. Thank you!!
I think you’ll love this Lisa, the only problem is thinking up enough ways to eat all that clotted cream 😉
Just wondering what size IP you are using for the clotted cream. I have a 4 quart and an 8 quart. I know the most popular size is 6 quarts so I’m wondering if I should only use 1 pt of cream for the 4 quart or 3 pots for the 8 quart. What do you think?
I did use my 6 quart, I’ll make sure to mention that in the post, Diane. I’m not exactly sure what you should do, but as long as the cream comes up at least 2 inches in the pot, you should be ok, so you might see how much cream that would be in your 4 qt.
Can hardly wait to try this recipe. Thank you for sharing