A traditional British recipe, clotted cream is a crucial addition to any afternoon tea. Learn how to make clotted cream at home and enjoy the rich, creamy, comfort it brings to scones.
Though there is a long baking and chilling time, this recipe requires minimal effort. And having it on hand will maximize the flavor of teatime desserts.
What Is Clotted Cream?
This dairy-based spread is a common British side dish for teatime. It’s sometimes referred to as Cornish cream or Devonshire cream. It is a thick cream with a high-fat content. It is soft in nature (similar to cream cheese) and has a slightly sweet flavor almost like a high-quality butter but better.
Most commonly used on scones, it can also be used on bread, toast, or any other baked good for a rich, delicious flavor addition.
The high fat content of clotted cream may give some people pause when it comes to serving it daily, but it’s an excellent special occasion treat, especially when paired with homemade jam.
While you’ll find it readily available at the grocery store in the UK, those of us in the USA will have to seek out specialty stores if we want to enjoy this delicious treat. Or try making it at home with this easy recipe!
Ingredients
Making clotted cream really requires only one ingredient. However, it’s the technique and the time frame that will be important to succeed with this recipe.
Heavy whipping cream: you want thick cream that is either raw or pasteurized at a low temperature. Ultra-pasteurized cream won’t thicken up as well.
How To Make It
Pour the heavy cream into a shallow glass baking dish until it is roughly 1-2 inches deep.
Bake uncovered in the oven for 12 hours at 180F.
You’ll notice a golden skin on top and that the cream has reduced by about forty percent. At this stage, let it cool to room temperature.
Cover the cooled cream and place it in the fridge for eight hours (or overnight).
After it’s chilled, skim and retain the layer of clotted cream on the top. Stir it to create a smooth texture. The leftover whey, the thin liquid layer left in the pan, can be added to baked goods like quick bread, muffins, or waffles.
Expert Tips
Shallow pans work best. Make sure that you don’t overfill your pan (or pans).You want the liquid to reduce in the low heat of the oven and too much cream in the dish will impede that process.
Baking the cream is best done overnight if possible, as it takes a full 12 hours for it to evaporate.
The thick layer on top of the dish after you bake it means that making clotted cream was a success. This is the layer you save. Make sure to let it cool in the fridge though before trying to scoop it off as the fridge helps the cream thicken enough to scrape it.
The liquid layer left at the bottom of the dish can be added to baked goods in place of milk (there shouldn’t be much).
Store the clotted cream in an airtight container in the fridge for 4-5 days.
To Freeze
Clotted cream freezes well for future use, though it’s best to use this as a short term method of storage. Left in the freezer for too long, the cream will begin to dry out and the texture will suffer.
How To Use Clotted Cream
Typically, clotted cream is set out in a serving dish for teatime to smear onto warm scones. And truthfully, spreading it on a freshly baked scone paired with strawberry jam is arguably the best way to enjoy it! However, it can also be used in any of the ways below to add a rich, savory flavor.
- Smear it onto a bagel and then top it with jam
- Mash it into potatoes for an extra rich taste
- Add some into homemade ice cream for an extra indulgence
- Bake it into shortbread cookies
- Add a dollop to a slice of warm apple pie
Frequently Asked Questions
Though both are made using heavy cream, clotted cream is denser, thicker, and richer. Whipped cream is fluffed up and the end result is very light and sweet.
Typically, butter is made using a churning method whereas clotted cream is baked in the oven. When it comes to the finished product, both are high in fat, but clotted cream has more of a milky texture and tends to be richer.
Yes. Homemade clotted cream should be stored in the fridge and will stay fresh for 4-5 days.
Though technically you can, the texture of the clotted cream may change as it thaws. The longer it is frozen, the drier it becomes and upon thawing it will lose its creamy texture.
It has a velvety texture with an ultra-rich sweet and ever so slightly nutty flavor. It’s thick but creamy and almost an in-between of cream cheese and butter. It adds an indulgent taste to everything it touches, not just homemade scones.
★ If you made this clotted cream, be sure to give it a star rating below! ★
Ingredients
- 1 quart heavy cream or whipping cream
Instructions
- Preheat oven to 175 to 180°F.
- Pour the cream into a shallow glass baking dish until it reaches a depth of about 1-2 inches.
- Bake in a preheated oven, uncovered for 12 hours (works great overnight)
- When the cream is reduced by about 40% and develops a light golden skin on top, carefully remove from the oven and let it cool to room temperature .
- Cover and refrigerate for 8 hours or overnight.
- Carefully skim the layer of clotted cream from the surface, leaving the thinner liquid behind. stir to create a smooth texture.
- Use within 4-5 days.
Leave a Reply