Quick answer: clotted cream is cream heated slowly until it thickens into a spreadable layer. To make it, pour 2 cups of pasteurized (not ultra-pasteurized) heavy cream into a shallow baking dish, bake at 180°F for 12 hours, cool, chill for at least 8 hours, and lift off the thick top layer.
What is clotted cream?
A traditional cream from Devon and Cornwall with about 55% milkfat, far richer than heavy cream (36%) or double cream (48%). It is spread on scones with jam for a cream tea. It does not pour or whip.
How to make clotted cream
- 2 cups (480 ml) heavy cream, pasteurized but not ultra-pasteurized
- Heat the oven to 180°F (80°C).
- Pour the cream into a shallow glass or ceramic baking dish; it should be 1-2 inches deep.
- Bake, uncovered and undisturbed, for 12 hours. A thick, pale-gold skin forms on top.
- Cool to room temperature without stirring, then cover and refrigerate for at least 8 hours.
- Lift off the thick clotted layer with a spoon and stir it gently to a smooth, spreadable cream. Add a little of the liquid underneath if it is too stiff.
Save the thin liquid left in the dish for scones, pancakes or coffee.
Why ultra-pasteurized cream does not work well
Ultra-pasteurized cream has been heated to at least 280°F, which changes how its fat and proteins behave, and it often will not form a proper clotted layer. Look for cream labeled simply “pasteurized”.
How to serve it
- On warm scones with strawberry jam
- With fresh berries, fruit tarts and warm puddings
- On waffles or pancakes in place of butter
Storage
Keep homemade clotted cream covered in the fridge and use it within 3-4 days.
Substitutes
For scones, mascarpone cream loosened with a little cream is the closest; softly whipped Chantilly cream is lighter. See all types of cream.
Frequently asked questions
What is clotted cream?
A thick, spreadable cream from the southwest of England, made by heating rich cream slowly until a golden crust of clots forms. It has about 55% milkfat.
Can I make clotted cream with ultra-pasteurized cream?
It often fails to clot properly. Use pasteurized heavy cream that is not ultra-pasteurized.
What does clotted cream taste like?
Rich, slightly nutty and sweet, somewhere between butter and whipped cream.
What can I use instead of clotted cream?
Mascarpone loosened with a little heavy cream, or very thick whipped cream, are the closest stand-ins for scones.
