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 Allenโs 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.
Does this recipe work with ultra pasteurized heavy cream, which is more readily available than non-ultra pasteurized?
This method for clotted cream does work with ultra-pasteurized cream.
It worked. It’s delicious. Thank you!
This turned out beautifully! I tried another recipe for clotted cream in the oven that was a disaster. But thisโthis was just the right texture and so easy to make. Thank you so much ๐
The oven method can be tricky, but this one never fails!
I wanted to try scones and clotted cream after watching an episode of The Crown, and was too impatient to do a 24-hour version. This recipe is fantastic! Very smooth and creamy. It looked gorgeous on the tiny scones I made.
The closest pasteurized (not ultra) cream I could find was Crema Mexicana. I used that with European butter. It took a little longer that 30 minutes, but checking the depth really helped to know when it was ready. Once it reduced, it thickly coated the spoon and was just right in the morning.
This worked absolutely fabulously on the first try! In fact it worked so well I think I could make a batch a week and keep my fridge stocked (a huge win for me since I was worried this would be a special occasion present only!)
I wanted to make some clotted cream to share with friends here in New Zealand who haven’t tried it/ haven’t had it in forever (I’m American and had lived in the UK for a bit so I’ve missed it too!). I’m looking forward to dolloping on scones with jam, alongside some tea!
Didnโt thicken up enoughโฆwill give it a whip as someone else did and ๐คthat will do the trick,
Donโt know what the purpose of the butter was as it did not incorporate and had to be skimmed off before out in a hot.
If the butter separated out it sounds like the cream got cooked too long. Remember it will be fluid at first, and thickens as it chills.
It was a little thin after being in the fridge overnight. I put in a food processor and pulsed for about 10 seconds and it was perfect ๐
Ive tried the oven method and the crockpot method. Never worked well. This tastes amazing but itโs a little too runny. I used ultra pastured cream? Maybe another Pat of butter because my cream didnโt have enough fat? Still, love it.
Hey Anne, remember you need to chill the clotted cream before using, it thickens up completely in the fridge. But if it’s still runny after chilling then it sounds like it didn’t get cooked enough. The last batch I made took longer, so different pans and different burner temperatures will affect that. Hope this helps.
Thanks! I’m experimenting with recipes and this is by far the best so far. Taste is amazing. I think I might need to add another pat of butter or get a cream that is higher fat content. Even over night in the fridge is was the consistency of yogurt (not greek, but the regular kind) after it has been stirred. I’m not giving up! Going to make scones for 50 people for a reception. ๐
Hi,
I tried making this recipe. The first time, the clotted cream came out great. Smooth, creamy. The second time however, it ended up becoming grainy. Do you know what could possibly cause this?
Also, I read somewhere that clotted cream can sometimes be grainy. And this is normal. Is this true?
This is exquisite, what a lovely taste! I had never tasted “real” clotted cream, so it’s a wonderful surpise! and clotted cream is impossible to come by where I live. However, the top of the cream did form a tougher skin, sort of like when we make pastry cream and let it rest without putting a plastic film directly on top. So when combined with the cream under the skin, the mixture has some graininess (underneath the skin, the cream was silky smooth). Is there anything I can do to make the whole thing smoother? I’m afraid of whipping the final product… Thank you in advance for your advice!