How to Make Clotted Cream (2024)

“I have a British background and I have always had tea and something sweet. First time I tried this clotted cream I almost ate the entire jar by itself, it is that good!” ~Kim

How to Make Clotted Cream (1)

If you’ve never had a classic English afternoon tea with scones and clotted cream, you’re missing out!

Last week I was treated by the historic Biltmore Hotel in downtown Los Angeles to their classic English afternoon tea. If you’ve never had a classic afternoon tea, you need to experience it. The highlight of any afternoon tea, besides the tea, is the array of tiny treats that comes with it, and I always zero right in on the scones and clotted cream. (That’s them on level two of our 3 tiered tea tray.)

How to Make Clotted Cream (2)

What is Clotted cream?

If you’ve never had it, clotted cream is a very thick rich spreadable form of heavy cream that was first invented ages ago by some very smart British farmers. Traditionally cream heated until it thickens and develops a slightly nutty flavor. Clotted cream has a high fat content (around 55-65%) and a dense texture. It’s not like whipped cream, or cream cheese, it’s not like butter…it has a unique decadent consistency and a wonderful soft flavor. It’s quite thick and spreadable, and when you slather it on a freshly baked scone there is no better thing in the world.

The little pot of clotted cream that we got at the Biltmore had me craving more, and happily I made the most astounding discovery…you can actually make clotted cream at home in your own kitchen. No more tracking it down in specialty stores and paying big bucks for the imported stuff. My homemade clotted cream was actually way better (and a whole lot fresher) than the British stuff I usually buy.

How to Make Clotted Cream (3)

What does clotted cream taste like?

Clotted cream has a rich, creamy taste with a slightly nutty ‘cooked’ flavor. It’s luxurious and indulgent, with a dense, velvety texture that is thicker and creamier than regular whipped cream. Clotted cream is also slightly sweet, but not as sweet as whipped cream or frosting, with a delicate flavor that pairs well with desserts, fruit, and scones. The crust on top of the clotted cream adds a slightly caramelized and nutty flavor, which many people find particularly delicious. The mouthfeel of clotted cream is a key part of its charm, and is like nothing else you’ve ever had!

what you’ll need

  • heavy or whipping cream that has not been ultra-pasteurized
    • This is cream that has been pasteurized, but not ultra-pasteurized. Ultra-pasteurized cream is cream that has been heated to a higher temperature than regular pasteurized cream to extend its shelf life.
How to Make Clotted Cream (4)

How to make clotted cream

This is an amazing process, I hardly had to do anything, and I end up with a ton of the richest, silkiest clotted cream I’ve ever had.

  1. I used 2 pints of (non-ultra-pasteurized) heavy cream.
  2. I poured them into a baking dish, and left it overnight in a 180F oven (the lowest my oven will go.)
  3. In the morning I let it cool and then refrigerated it for the rest of the day.
  4. Then I scooped it into jars, which was a little sloppy at first, and put them back in the refrigerator. Any little bit of liquid gets absorbed right into the clotted cream after you put it in the jars, and by the next morning when I had it with my scones, it was absolutely to die for.
How to Make Clotted Cream (5)

How long does clotted cream last?

Homemade clotted cream can last for up to 3-4 days when stored properly in the refrigerator. To extend its shelf life, it’s important to keep it in an airtight container and store it in the coldest part of the refrigerator, such as the back of the bottom shelf.

It’s important to note that clotted cream does not have any preservatives, so it should be consumed as soon as possible for the best flavor and texture. If you notice any changes in color, texture, or odor, discard the clotted cream immediately as it may have spoiled.

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What to do with the leftover whey from making clotted cream

The leftover whey from making clotted cream can be used in a variety of ways:

  1. Adding it to smoothies or protein shakes for a boost of protein and nutrients.
  2. Using it as a substitute for milk or water in baking recipes such as bread, muffins, and pancakes.
  3. Using it as a marinade for meat or fish to tenderize and add flavor.
  4. Adding it to soups or stews for added richness and flavor.
  5. Using it as a liquid base for making homemade ricotta cheese or other soft cheeses.
  6. Feeding it to pets, as it is a good source of protein and nutrients for animals.

Note: It’s important to keep in mind that the leftover whey should be used or stored promptly to avoid spoilage. It can be stored in the refrigerator for up to a week or frozen for longer storage.

How to Make Clotted Cream (7)

I can’t say enough good things about this project, the results far exceeded my expectations and it was absurdly easy. The only catch is that you can’t use ultra-pasteurized cream, which is cream that’s been processed for a longer shelf life. Many stores only sell ultra-pasteurized cream, so you have to search a bit for regular cream. I found mine at Whole Foods. Just read the labels… if it doesn’t say ultra-pasteurized on the label, you’re good to go.

can you make clotted cream with ultra-pasteurized cream?

Some readers in the comments below have had success with ultra-pasteurized cream. It is possible to make clotted cream from ultra-pasteurized cream, but it may be more difficult to achieve the desired texture and flavor. Ultra-pasteurization is a process that heats the cream to a higher temperature than regular pasteurization, which extends its shelf life but can also alter the proteins and enzymes in the cream. This can make it more difficult for the cream to form clots, which are necessary for making clotted cream.

How to Make Clotted Cream (8)

What to eat with your homemade clotted cream

You will definitely want to make scones to go with your homemade clotted cream. I have lots of recipes for scones on the blog, but a simple one to start with is my Classic Cream Scones Recipe.

How to Make Clotted Cream (9)

Tips for making clotted cream

  • Make sure your cream is not ‘ultra pasteurized’, you will need to find regular pasteurized cream at a Whole Foods or other similar store. Ultra pasteurized cream has been treated in a way that prevents it from ‘clotting’.
  • An oven thermometer is an essential kitchen tool, and really comes in handy for this project. If your oven is too cool or too hot your homemade clotted cream will not ‘clot’. Set your oven to 180F and then check the thermometer. You can adjust up or down as necessary.
  • If your oven does not go down as low as 180F you can try one of my other methods for making clotted cream:
    • Stove Top Clotted Cream Recipe
    • Instant Pot Clotted Cream Recipe

How to Make Clotted Cream (10)

Homemade Clotted Cream

3.54 from 722 votes

Homemade Clotted Cream (aka Devonshire or Cornish Cream) is a luxurious spreadable cream and a must for afternoon tea and scones, but no need to buy those pricey little imported bottles, because now you can make it right in your own kitchen!

Print RecipePin RecipeRate Recipe

Cook Time:12 hours hours

chilling:12 hours hours

Total Time:1 day day

Servings: 1 pint


  • a heavy casserole dish


  • 2 pints heavy cream or whipping cream (double cream in the UK), avoid ultra-pasteurized cream for best results.


  • set your oven to 180F

  • Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.

  • Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.

  • Remove the dish from the oven and set to cool. Then cover and refrigerate. Note: the cream may seem thin at this point, but is going to thicken considerably overnight.

  • The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..

  • Spread the clotted cream on freshly baked scones.


NEW FEATURE! Click here to add your own private notes.

Course: preserves

Cuisine: British

Author: Sue Moran

Keyword: Afternoon tea, breakfast, British, brunch, cream, scones


Serving: 1 Tbsp · Calories: 101 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 11 g · Saturated Fat: 7 g · Polyunsaturated Fat: 0.5 g · Monounsaturated Fat: 3 g · Cholesterol: 33 mg · Sodium: 8 mg · Potassium: 28 mg · Sugar: 1 g · Vitamin A: 435 IU · Vitamin C: 0.2 mg · Calcium: 20 mg · Iron: 0.03 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.

How to Make Clotted Cream (11)
How to Make Clotted Cream (12)
How to Make Clotted Cream (2024)


How do they make clotted cream? ›

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

What is the American equivalent of clotted cream? ›

To be true clotted cream it has to have a minimum fat content of 55%, although most of the clotted cream made in England leans towards a rich 64%. As you can probably tell from these numbers it is not the healthiest thing in the world. In the U.S, clotted cream would be classed as butter due to its high fat content.

What is the closest cream to clotted cream? ›

Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream.

Is clotted cream just whipped cream? ›

Clotted cream and whipped cream are both made with heavy cream, but while whipped cream is whipped into airy peaks, clotted cream is heated and separated, for a far denser texture. With its ultra-thick consistency, clotted cream can even be mistaken for butter.

Why is clotted cream illegal in the US? ›

Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.

What is the point of clotted cream? ›

In the U.K., it's common to serve a dollop of clotted cream with fresh strawberries or other summer berries. You can use clotted cream in place of butter to accompany baked goods such as muffins and quick breads. Additionally, In the U.K., it's used to make confections such as fudge, ice cream and truffles.

Can you get real clotted cream in the US? ›

In states like New York, Texas, and others, you can only buy raw milk directly from farms. That doesn't mean that you're totally out of luck when it comes to clotted cream here in the U.S. It might not be authentic, but versions of the cream are for sale on Amazon and at stores like Whole Foods.

Does Aldi carry clotted cream? ›

ALDI Ultimate English Clotted Cream Delivery or Pickup Near Me | Instacart.

Does Trader Joe's carry clotted cream? ›

Where can I buy clotted cream in the USA? If you'd rather buy clotted cream than make it, try Trader Joe's, Whole Food or Wegmanns. Or grab a jar of clotted cream here on Amazon.

Is mascarpone the same as clotted cream? ›

Both creams were very similar, but we found that the folded mascarpone cream mixture tasted a bit more like clotted cream. In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the heavy cream and confectioner sugar until medium to stiff peaks form.

What do the British call clotted cream? ›

Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.

What tastes like clotted cream? ›

A Worthwhile Substitute

Crème fraîche is a cultured cream similar to sour cream, but it's thicker, richer, and much less tangy. Look for one with a high fat content to get the closest thing to clotted cream in both texture and flavor.

What is the difference between Devonshire cream and clotted cream? ›

It may seem confusing but in actuality, clotted cream and Devon cream (or Devonshire cream or Cornish cream) are the same thing. Thought to have been first introduced to England by Phoenicians around 2000 years ago, clotted cream is a thick (and high fat) spreadable compound.

What is the liquid left after making clotted cream? ›

After you skim off the lovely layer of clotted cream, you'll notice some whey at the bottom of your dish. You can use this in any baked good that calls for milk. You could use it to make scones, muffins, and cakes.

Is clotted cream healthy? ›

Health Benefits of Clotted Cream

With a minimum butterfat content of 55%, clotted cream is high in fat with a rich mouthfeel. While not advisable to enjoy copious quantities of clotted cream daily, it does possess a good amount of vitamins A, B12, and D, calcium, magnesium, protein, zinc and phosphorus.

Is clotted cream safe? ›

IS CLOTTED CREAM PASTEURISED? Yes it is pasteurised and therefore is it safe for both children and pregnant women to eat and enjoy. IS CLOTTED CREAM SAFE FOR PREGNANT WOMEN TO EAT? Yes, it's pasteurised, so it's perfectly safe for those with a bun in the oven.

Is clotted cream processed? ›

Clotted cream is thicker and higher in fat than other creams. It is produced by slowly heating and cooling milk, rather than simply skimming off or mechanically concentrating the milk fat.


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