Homemade Clotted Cream
Learn how to make a British classic: Clotted Cream! This creamy spread is made with heavy cream that is baked in the oven until it’s thick and rich. If you like a rich creamy butter or cream cheese spread, you will love clotted cream. It’s the perfect spread for scones, toast, or muffins. Tea time is not complete without it!
If you’ve never tried clotted cream I am excited to share this recipe with you. This British favorite is so easy to make and the perfect spread for baked goods and toast. I love some on a scone with some homemade cherry jam.
Table of Contents
What is clotted cream?
This spread is creamy and rich similar to butter but not quite the same. Like butter, it’s made with cream, but instead of churning it, the cream is baked until the fat in the cream separates, creating a thick delicious spread.
It’s very simple and nothing else is added to it so it goes with practically anything you would top with butter. In Britain, no tea time is complete without some clotted cream on the table.
Sometimes it’s called Devonshire cream or cornish cream depending on what region of England you’re in. It’s often paired with British scones but I use it the same way as cream cheese spread or butter.
The good news is that you don’t need to book a trip to England to try some clotted cream. It’s very easy to make at home but it does take time so be sure to plan ahead. It needs 12 hours to bake and then at least eight hours to chill. But trust me when I say it’s worth the time!
What do you need to make it?
The only thing you need to make a batch of clotted cream is cream with at least 30% butterfat. This would include heavy cream or heavy whipping cream.
The fat content is very important – you need at least 30% fat to achieve the right texture and thickness.
While I was working on this clotted cream recipe I learned that the cream in Britain has 50% fat! With 50% fat you won’t get any liquid but that’s ok too!
Depending on where you live you may not find that, but I’ve discovered 30% works fine. Just be sure to follow all of my tips when you make it.
How to Make Clotted Cream
The cream is baked at a low temperature – 175°F (80°C). Be sure to preheat your oven before you bake the cream.
Pour the cream into a baking dish that is 1 1/2 to 2 inches deep. It needs to be shallow otherwise the cream will take much longer to bake or may not set up right.
Bake the cream for 12 hours. As it bakes, the top will turn golden brown and develop a crispy crust.
Once it’s baked let it cool to room temperature. Cover the pan with plastic wrap and chill the baked cream for at least eight hours.
Once it’s chilled, you will notice liquid in the pan. This is normal – just pour the liquid into a separate container. You can discard it or use it to make scones. If you use cream with higher than 30% fat content, you won’t have as much or any liquid to drain off.
Spoon the clotted cream into an airtight container. Don’t scrape off the crust! It’s delicious and I like to spoon it into the container and stir it into the cream.
How long does it keep?
Keep the clotted cream in an airtight container in the refrigerator. It will keep well for five days.
What does it taste like?
It has a hint of sweetness but it reminds me a lot of butter. The flavor is plain but the consistency is very rich and creamy so it’s great to pair with jams or jellies.
Is clotted cream the same thing as whipped cream?
They’re both made with cream but they aren’t the same thing. Whipped cream is made by whipping the cream to incorporate lots of air. The air gives the cream structure so it puffs up and is light and airy.
For clotted cream, the moisture is removed by baking it which concentrates the fat creating a ultra creamy, rich spread.
Can you freeze it?
Yes, you can freeze clotted cream. This is especially nice because it does take quite a bit of time to make. So, you can make a big batch and freeze some for later.
Once you’ve chilled the clotted cream transfer it to a freezer container. It will keep in the freezer for several months and when you’re ready to use it, you can thaw it in the refrigerator.
Different Ways to Use It
Just like butter, you can add a dollop of clotted cream on your favorite baked goods or on toast. Add some strawberry jam or other jam that you like. It’s delicious!
- Toast a slice of my easy everyday bread and spread some on top!
- Make a batch of tea biscuits and serve them with clotted cream and jam on the side.
- Or try some classic scones.
- For the holidays, I love to make some cranberry biscuits and add some clotted cream.
- Try my mascarpone biscuits – they are so good warm from the oven.
Make some clotted cream and you have the perfect excuse to host an afternoon tea! It may be your new favorite way to top your favorite biscuits, scones, muffins, and toast. Enjoy!
More Recipes to Try
Homemade Clotted Cream
Ingredients
- 2 cups cream whole/heavy or whipping cream with at least 30% fat
Instructions
- Pre-heat oven to 175F (80C).
- Pour the cream into a shallow baking dish, the cream should only be 1 ½-2 (4-5 cm) inches deep. Bake uncovered for 12 hours. The top should be golden brown and crusty.
- Remove from the oven and cool to room temperature. Cover the pan with plastic and refrigerate for 8 hours, overnight is perfect.
- The following day, pour the liquid from the pan into a separate container (this is perfect for making scones) and spoon the firm clotted cream into a jar be sure to include the crunchy skin if you wish, it's delicious also. Stir it into the cream. Serve on scones with jam. Enjoy!
I made this, but I don’t seem to have any liquid, it’s just a thick cream. You usually have pictures of the process, do you happen to have any pictures so that I know what it’s supposed to look like??
Warmly, Kandy
Hi kandy, it’s normal not to have any liquid, it’s more similar to butter consistency so you can spread it on your scones or bread. If you use cream with higher than 30% fat content, you won’t have as much or any liquid to drain off. I hope that helps!
Erika,
Thank you for your response. I wouldn’t say that it was butter consistency but not liquid either. It was more like thick cream, or really soft butter, it didn’t hold any form like butter, if that makes sense?? I’m just not thinking that mine turned out quite right, it’s not like a whipped butter at all. The fat content wasn’t listed in percentages so I’m not sure what it is. I’ll try it again and see if it turns out more like a butter consistency, maybe I should have it thinner in the pan, it was at 1 1/2 in deep.
The consistency sounds good enough, but you could definitely try it again with those changes! let me know how it turns out! did you try it the first time around?
Do you think it’s possible to use a slow cooker instead of a conventional oven?
Hi Phyllis, I really am not sure,,because I don’t use a slow cooker, although you could try. Let me know if you do. Take care.