What a fabulous recipe! I have done your low oven temp version several times. It works great but I was stuck with all that extra whey. This version is faster and no extra liquid- and just as tasty! Thank you! I am having two friends over for a high tea and I can’t wait to serve this with my scones. ~Ingrid
this homemade clotted cream recipe is made in a saucepan!
Once you’ve tasted clotted cream you can never go back, nothing will ever match its rich luxurious mouthfeel and you won’t want anything else on your scones ever again. Normally you have to buy it in absurdly small, absurdly pricy little jars imported from the UK. But I’ve spent literally years experimenting and perfecting the art of making homemade clotted cream.
How to Make Clotted Cream in the Oven
First, way back in 2015 I made my first batch, and that was in a very low (180F) oven. It takes quite a while at that temperature, overnight, in fact. It turned out lovely and many of you have made it that way since. The only problem is some ovens don’t go down as low as 180F, so it was frustrating for some.
How to Make Clotted Cream in the Instant Pot
My next big innovation came in 2019 when I figured out that I could make clotted cream in my Instant Pot. It was a bit easier than the oven method, definitely faster, and resulted in perfectly silky clotted cream every time. Only problem there was that not everybody has an Instant Pot, and they keep changing their models so it can get confusing with different buttons and settings, etc.
A big leap forward to 2021 and this stove top clotted cream recipe that’s pretty much foolproof. This method requires a bit more hands on time, but the overall time is the least of all the methods. This requires no special equipment or tricky temperature control. You just need a heavy bottomed saucepan and a little patience.
What you’ll need for this stove top clotted cream recipe
- heavy cream
- or whipping cream, with at least 30% milkfat content (more is fine.)
- unsalted butter
- butter is not in my previous clotted cream recipes. It’s here to replicate the higher fat content of British cream.
- a heavy bottomed medium saucepan
- you want a sturdy heavy pan so that the cream will not scorch on the bottom.
- a silicone spoonula
- or the equivalent for scraping the bottom and sides of the pan to prevent scorching. Silicone is perfect because the flexible edge easily scrapes everything cleanly.
how the stove top clotted cream recipe works
- Put 3 cups of heavy cream and 2 tablespoons of butter into a medium sized heavy bottom sauce pan and bring to a gentle boil.
- Cook the mixture, stirring often, until it has reduced by about 1/3. This will take a while, about 30 minutes and resemble a thick custard sauce.
- Pour the mixture into a shallow baking dish and refrigerate for several hours or overnight.
- Transfer the clotted cream into a jar and keep refrigerated. It will last up to a week and a half.
is this clotted cream recipe authentic?
The do-it-yourself techniques for making clotted cream don’t replicate the exact way it’s made in England, but the concept is the same and the end result is incredibly close to what you get in the little jars. In fact to me it’s practically indistinguishable.
This cream has the same thick texture and unctuous mouthfeel as the original, it spreads beautifully and has that subtle cooked cream flavor; in other words, it’s spot on.
Clotted Cream faqs
It’s a British thing, basically a ‘cooked’ spreadable cream that’s spread on scones at tea time. Cornish clotted cream is now legally defined (like Parmesan and Brie) and the milk to make clotted cream must come from Cornwall with a minimum fat content of 55%.
Clotted cream isn’t sweet, and has no added flavoring, although people suggest it has a sweet ‘nutty’ or ‘cooked’ flavor. It’s really the amazing texture that is so tempting (imagine cream as thick as peanut butter.)
Authentic Cornish clotted cream has a yellowish tint due to carotene (yes, it’s in carrots, too) in the grass the cows graze on.
In America it’s not that well known, but you can sometimes spot it in better grocery stores in tiny little (very pricy) jars.
People who love it but aren’t living in the UK have had to resort to creative measures to get their clotted cream fix, and that’s where this diy method comes in.
How to serve clotted cream
Clotted cream is served first and foremost with scones. Serve it in a little jar or pot along with your favorite jam. Whether the jam or the cream goes on first is a matter of hot debate in the UK. But one thing for certain, you’ll need a good pot of tea to go along with. (When you serve your tea why not make some diy sugar cubes too!)
If you don’t have scones you might try it on biscuits, or English muffins.
If you’re planning a brunch this is a fabulous time to bake up a batch of scones and splurge on homemade clotted cream.
Other ways to use it include mixing it into scrambled eggs, risottos, mashed potatoes, etc. I love to bake with it, and I use it to make a deliciously rich clotted cream shortbread.
Why this stove top clotted cream recipe works
The process of evaporation does all the work! As you simmer the cream in a saucepan the water content slowly evaporates in the form of steam. The cream slowly thickens as it cooks.
You have essentially no waste, or whey, leftover at the end: you’re left with pure thick clotted cream.
You’ll have a slightly higher yield than with other methods, for 3 cups of cream you’ll get approximately 1 1/2 cups clotted cream.
This method is quicker than the others, and your clotted cream will firm up within hours in the fridge, but can be left overnight.
There’s no guesswork with this clotted cream recipe ~ anyone can do it!
The best scones to go with this clotted cream recipe
- Classic Cream Scones Recipe
- Raspberry Scones
- Fresh Strawberry Scones
- Darina Allen’s Irish Soda Scones
- Light and Airy Oat Scones
- Fresh Tangerine Scones
- Maple Oat Nut Scones
- Rhubarb Scones
Stove Top Clotted Cream Recipe
Video
Equipment
- Medium sized heavy bottomed saucepan
Ingredients
- 3 cups (710 ml) heavy cream
- 2 Tbsp unsalted butter
Instructions
- Put the cream and butter into a medium sized heavy bottomed saucepan and heat to a gently boil, stirring often so the cream does not scorch. Gently boil the cream, stirring often, until it is reduced by at least 1/3. This may take up to 30 minutes, depending on your pan, and the heat of your burner. Note: I like to mark the depth at the start so I can judge when it has reduced enough. I dip a toothpick or popsicle stick into the cream and mark the measurement with a pen. Then I have a good reference point to check the progress of the cream.
- As the cream cooks down it will thicken, almost like a custard, and will coat the back of a spoon. Pour the cream into a shallow baking pan to cool. Put it in the refrigerator for several hours or overnight.
- Scrape the clotted cream out of the pan and into a small jar for storage. This recipe will make somewhere around 2 cups, and the clotted cream will last up to 10 days.
I must not have boiled my cream long enough before refrigeration, can I try boiling again it’s too runny
I haven’t tried that, but worth experimenting.
Ok, I have boiled it down again and it worked👍🏻. Thanks for the great recipe, my Mom loves it. I’ve made it too hard and just right but this is the first time runny🤪
I made this yesterday. It was really easy. I think maybe I cooked it too long. It is really firm like cold butter, even after out of the fridge for a bit. Should it be spreadable? Did I cook it too long?
Hi Kelly, it sounds like maybe you cooked it a little too long. It should be firm when chilled, but spreadable.
Sigh… idk, I’m a bit confused by this and the seems I guess “faux” non cooked clotted cream recipes I’ve read about.
First I made on the stove top (I’m experimenting, so, I’ve used only a cup of heavy whipping cream for each try).
Anyway, first try, on stove top, one cup heavy whipping cream with about two pads or so, (a little less), and it seemed to all separate. There were little clots that did taste nutty and very delicious.
Savory, really like cooked butter.
( Idk how will taste with jam and scones yet, but I had some left over pork shoulder roast that it was awesome on 🙂 )
Second , on the stove top, one cup heavy whipping cream, no butter.
Also seemed to separate, looked the same as well as tasted the same to me.
Both of those are in the fridge now.
Very savory.
Really good. Just idk, not really so special so much?
Now I have one cup heavy whipping cream in my 180° oven and I will take that out in about twelve hours, or idk, I’ll see how it looks and seems in the morning. Using only a cup of cream could be my undoing here it occurs to me as I type this… :/
My confusion stems from the faux clotted cream recipes Ives seen.
Some with sour cream, some with cream cheese, some with carpon cheese? (OK, that’s not the right name of the cheese. I can’t quite remember it and , uh, it’s late, ha, ha, I don’t wanna go find it :))
At any rate, these all involved whipping the cream to light peaks, then adding the sour cream or cream cheese or whatever with convection sugar and tho I haven’t tried any of those yet, do seem to me would be sweeter with a much different sort of flavor all together and make more since to serve with jam and scones?
So, this I guess is what I am asking about using I suppose way to many words… 🙂
So far the stove top thing is very nutty and sweet… I’m not so sure correct, but… 🙂
Thanks! Shannon Wamsley.
Elko, NV. : )
This was an incredible recipe! I always cook it til it’s an off white yellow hue and it’s thickened by playing around with the heat so it doesn’t boil over and bam clotted cream in a quarter of the time!
Sounds like you’ve got it down to a science!
This worked like a charm! I had been making oven baked clotted cream and was left with liquid that I didn’t want to fool with. Worked beautifully!!! Thank you for sharing.
Thank you so much this actually the first clotted cream recipe that worked for me perfectly outside the UK and has the same texture as the traditional one. Plus no cream is wasted at all in this process. Have a marvelous day