Easy Clotted Cream Recipe (What Works…and What Doesn’t!)

If you want to make homemade clotted cream, this is for you! I’ve made it many, many times now, and in this article I share all the details about what works and what doesn’t.

If you want to get right to the recipe, scroll all the way down. If you want to read answers to some frequently asked questions and about my clotted cream experiments, keep reading!

Why spend a fortune buying Clotted Cream when it's so easy to make in the oven or crockpot at home! Click to get my simple homemade recipe and you'll have a topping for scones that's to die for! #brunch #recipes #creamtea #englishtea #breakfast #teatime #britishdesserts
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Whenever I visit the UK or Ireland I always eat at least one currant scone with clotted cream. Ok, one a day. Ok, sometimes two. Hey, don’t judge me until you’ve tried one -then you’ll understand and will also be on the scone and clotted cream diet! 

I was so excited to realize that I can make British-style clotted cream at home to eat on my favorite fresh-from-the-oven currant scones. It’s so easy. If you can pour cream into a dish, you can make homemade clotted cream! The hardest part of the recipe? Waiting the 24 hours you need to bake, and then chill, the delicious cream before devouring it.

Some of you are probably salivating at the thought of slathering fresh clotted cream on a scone and then topping it with jam (or the other way around), while others are probably wondering, what in the world is clotted cream? What is clotted cream used for?!

Read on, my friend, and I’ll tell you all about it. 🙂 If you’d rather skip reading about my clotted cream experiments and get right to the recipe, just scroll all the way down. 

What is Clotted Cream?

Don’t be put off by the name! Clotted cream, sometimes also called Devonshire or Cornish cream, is a thick cream that often accompanies scones in the UK. The slow heating and cooling process allows the cream to separate and for the “clots” to rise to the surface. Made from cow’s milk (well, cream) this is not a low fat food. The fat is what makes it so creamy and to-die-for delicious! 

What Does Clotted Cream Taste Like?

The texture and taste of clotted cream can vary, depending on the cream you use and how you cook/bake it, as you’ll see via my experiments below. The taste is unique and not like anything we typically eat in the US. It’s like a cross between butter and unsweetened whipped cream. 

You can easily make a batch using my easy clotted cream recipe below. Another option is order a small 1 oz jar of clotted cream to try before making it at home.

Clotted cream is absolutely delicious slathered on my fluffy currant scones and topped with my homemade lemon curd or jam. Clotted cream and scones are perfect for hosting an afternoon tea, birthday party, office party, shower, holiday party…or as a delightful afternoon treat with a steaming hot London Fog, Fresh Mint Tea or Earl Grey

What to Do with Clotted Cream?

Here are some other uses for clotted cream. Besides the typical scones and clotted cream pairing, it’s amazing slathered on…

You can also use clotted cream in…

  • fudge
  • ice cream
  • caramel sauce
  • chocolate truffles

Clotted Cream FAQ

Can I freeze clotted cream?
Yes! Freezing clotted cream is easy, just put it in a freezer safe container. But I seriously doubt you have any left over to freeze.

How many calories are in clotted cream?
Do you really want to know that? It’s made from heavy cream so looking at the calorie count on the heavy cream you choose to use will give an idea.

Can you make slow cooker clotted cream?
Yes! I always make it in the oven but from what I’ve been told, you can use a slow cooker instead. 

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.

Where can I buy individual portions of clotted cream?
You can get little 1 oz jars of clotted cream right here. How cute would individual jars be for brunch, tea or a shower?

What kind of cream should I use?
First, use the highest quality cream you can (organic, grass-fed, local, etc) with a high fat content.

Second, only use pasteurized cream, NOT ultra-pasteurized cream. The ultra-pasteurized stuff just doesn’t work. I’ve tried it (see “Round 1” below) several times, and I can say from experience, you’ll get the very best results with non-ultra pasteurized cream and will be disappointed if you use ultra-pasteurized. Where to find NON-ultra-pasteurized cream? I get it from my local co-op or Whole Foods. 

That said, readers have said that they’ve gotten good results with ultra pasteurized heavy cream! So give it a try if you’d like. If it doesn’t work try it again with non-ultra pasteurized cream. 

One more thing – from what I’ve been told, unpasturized cream is what works THE BEST. I haven’t been able to find it where I live so I haven’t tried it yet. If you have access to unpasturized cream, you might want to give it a try.

Créme frâiche vs clotted cream…what’s the difference?
While both are made with heavy cream, they are quite different. Créme frâiche is made by adding buttermilk, whereas clotted cream has nothing added to it. Créme frâiche develops by sitting at room temperature, while clotted cream needs to be baked. Créme frâiche is a “soured cream” that has a tang. Clotted cream is more like a cross between butter and whipped cream. Click here to try my easy Créme frâiche recipe!

How to Make Homemade Clotted Cream

I’ve made many batches of clotted cream in a variety of ways in order to see what works the best. What follows are my various experiments so you can see what worked and what didn’t. The “official” recipe at the end of this article is the method I found worked the best. I’ve included some tips below, as well as troubleshooting tips just before the recipe.

A few notes before we get started:

  • Cream. I’ve had much better luck with non ultra pasteurized heavy cream (so just organic, pasteurized cream, from our local dairy, purchased at my local grocery coop). Readers have told me that they’ve used ultra pasteurized cream (what you typically find at the grocery store) but, unfortunately, that’s never worked well for me (and I’ve tried several different kinds of cream). Other readers have said that using un-pasteurized cream works the best – but I haven’t tried that yet.
  • Oven. I have a double oven and had much better luck using the large oven. I tried making clotted cream in the smaller top oven and it just didn’t turn out.
  • Baking dish. I used to use a Pyrex 8×8 glass baking dish (like this one) for 1 pint (2 cups / 445 g / 472 ml) of cream but have found better results using a 3-cup Pyrex glass baking dish (like this one).
  • Try, try again! One of the reasons I’ve done so many clotted cream experiments is because sometimes my clotted cream would turn out and sometimes it wouldn’t! Fortunately, I get pretty consistent results now. So, if your clotted cream doesn’t turn out the way you want the first or even second time, make some notes and try again!
  • Timing. If you’re making clotted cream for a special occasion, make it a few days in advance. That way, if your first batch doesn’t turn out the way you want, you have time to remake it.

Ok, let’s get to my clotted cream experiments. I hope sharing all of this will help you get better clotted cream more quickly! 

Round #1: Getting Started

I poured one pint (2 cups / 445 g / 472 ml) of regular grocery store heavy cream into an 8×8 glass baking dish and let it sit uncovered in a 180F/82C oven for 12 hours. This is what it looked like at the end of those 12 hours:

clotted-cream-lr-web-size-2

The yellow stuff on top is the clotted cream. I spooned it into a jar and used the milky leftovers in a batch of scones. It’s always a good idea to make clotted cream the day before you want to make scones so you don’t waste any of the leftover cream/whey.

clotted-cream-lr-web-size-3

For this first round, I used a pint of heavy cream from Trader Joe’s – just regular old heavy cream. Later I realized that it was ultra-pasteurized, which clotted cream experts advise against using. I found that it worked ok but not great. I much preferred the cream that was made with local organic pasteurized cream (see Round #3).

clotted-cream-lr-web-size-4

This batch of clotted cream tasted good but was a bit gritty and had the worst texture of all my clotted cream experiments.  

Round #2: Maybe Foil Would Help?

The second time around, I did everything the same as the first time, except that I covered the dish with foil. I thought that might create a smoother texture. Here’s what the cream looked like after 12 hours in the oven:

clotted-cream-lr-web-size-14

This batch wasn’t gritty…but it was soupy.

clotted-cream-lr-web-size-15

You can see in the photo above that the texture was quite different from the first round. And the only difference was that this batch was covered in foil!

I liked the taste of this batch, and it was smoother than the first, but it was a little too runny for scones.

clotted-cream-lr-web-size-19

Round #3: Starting to Get It Right

The first batch was too gritty, and the second too runny, but the third batch was perfect!

When I realized that I’d been using ultra pasteurized heavy cream I decided to try two pints (4 cups / 890 g / 994 ml)of local, organic, pasteurized heavy cream. I used a larger baking dish and left it uncovered, but the cream was in the oven at the same temperature (180F/82C) for the same amount of time. After 12 hours, the clotted cream looked like this:

clotted-cream-lr-web-size-16

As I mentioned, this was my favorite batch by far! The clotted cream was smooth, thick, and rich. The perfect texture for scones. After separating the clotted cream from the liquid cream and then chilling the clotted cream overnight, this is what it looked like:

clotted-cream-lr-web-size-25

The texture was buttery smooth, easy to spread on a scone, and delicious with jam. Success!

The only downside to this batch was that only half of the cream clotted. That part was out of this world, but I was left with a small jar of separated liquid cream. I used it in other baking recipes, so it didn’t go to waste, but I was disappointed that this round didn’t make very much clotted cream.

clotted-cream-lr-web-size-31

I’m thinking that one pint of the local, organic, pasteurized cream in an uncovered dish will be perfect. I’ll let you know!

Update: I was right! I made another batch using one pint of organic, pasteurized cream (which I picked up at Whole Foods) in an uncovered dish and it turned out perfectly. I had a little bit of liquid left over, just enough for a batch of scones. Yum!

Round #4: Trying a New Method

I recently heard someone swear by this next method because it results in completely smooth and creamy clotted cream with none of those thick butter-like clumpy bits. I gave it a try and wanted to share it with you!

Here’s what you do:

  • Heat oven to 360F/182C
  • Pour clotted cream into a baking dish and cover with foil – I used 1 pint (2 cups / 445 g / 472 ml) of non-ultra pasteurized heavy cream
  • Place cream in oven
  • Turn oven off
  • Take cream out of oven 12 hours
  • Chill in the fridge for 12 hours
  • Scoop clotted cream into a dish 

Here’s what my clotted cream looked like after following this method (this was after baking and chilling)…

My clotted cream was definitely smoother and creamier! I loved that there were no chunky bits and it wasn’t gritty or lumpy at all. There was still a fair amount of whey, but that’s to be expected. 

A tip: if you make your clotted cream this way, be careful to transfer as little whey as possible when you scoop out the clotted cream. I think I got a little too much in mine and that made it runnier than normal. 

That said, it did thicken up after another 12 hours in the fridge. But it didn’t have the same butter-like consistency that I usually get. It still tasted amazing, even if it was more pourable than spreadable. Verdict: if you don’t want to leave your oven on for 12 hours, give this method a try! 

Round #5: Let’s Try the Slow Cooker

I recently tried making clotted cream in a slow cooker. I completely forgot to take photos but I wanted to share the results with you! While I like that you can let it cook all day or night while you’re not at home (I don’t like to leave my oven on when I’m not in the house) I didn’t love the final product as much. 

The first round cooked on the “low” setting on my crock pot. But that was too high a temperature. The top of clotted cream turned dark and the texture was lumpy yet thin. So, for the next round, I cooked it on “warm” for about 12 hours. That turned out better but I ended up with only a small amount of clotted cream. 

Some people swear by using a crock pot to make clotted cream. It worked ok for me set to warm but after this I’ll stick to using the oven.

Round #6: I Found THE ONE – The Best Clotted Cream Method!

Recently I needed to make a batch of clotted cream but I couldn’t make it the way I usually do – 12 hours in a 180F/82C oven – because I wasn’t home most of the day, and I don’t like to leave the oven on when I’m not in my house. So I tried a new method, basically by accident. This batch turned out the best of all of my clotted cream experiments! Here’s what I did: 

  • I heated the oven to 360F/182C. 
  • Poured 1 pint (2 cups / 445 g / 472 ml) of non-ultra pasteurized organic local heavy cream into a 3-cup Pyrex dish (this one) and covered the dish with foil — see photos below.
  • I put the cream in the oven and turned off the heat.  
  • I left the house for about 3 hours.
  • When I got home, I turned the oven back on to 180F/82C and let it bake for about 7 hours. 
  • After taking the cream out of the oven and letting it cool to room temperature, I let the clotted cream chill in the fridge overnight (about 12 hours).
  • The next day I carefully poured the leftover whey into a jar and then scooped the clotted cream into a dish.

This batch turned out awesome! It was creamy, white, smooth, and yielded the most clotted cream of any batch I’ve ever made. I’ve since made clotted cream using this method several times and have found success each time!

I’ve gotten the best results when using a 3-cup Pyrex dish like the one below. It’s perfect for 1 pint of cream. I keep it covered in foil and get a nice, smooth, creamy texture.

Clotted Cream Troubleshooting & Tips

If your clotted cream didn’t turn out the way you expected, don’t worry. There are several factors that affect how your clotted cream turns out, and it might take a few tries to figure out what works for you. Here are a few troubleshooting tips from my experience:

My clotted cream is too runny. Did you use non-ultra pasteurized heavy cream? Did you bake it long enough? Have you chilled the clotted cream in the fridge for 12 hours? Did you separate the whey from the clots of cream after baking and chilling? Did you transfer more whey than you realized when scooping the clots of cream into a bowl? I find that my clotted cream is too runny when I use ultra pasteurized cream, don’t let it chill long enough or transfer too much whey when scooping out the clots of cream.

My clotted cream is gritty or lumpy. Did you bake your clotted cream uncovered? If so, try covering the dish with foil. You can also try using a different kind of cream.

I didn’t end up with very much clotted cream. Try using a smaller baking dish. If you used ultra pasteurized cream, try using non-ultra pasteurized cream.

How to Make Homemade Clotted Cream

Easy Clotted Cream Recipe

Easy Clotted Cream Recipe

Yield: about 1 cup
Prep Time: 5 minutes
Cook Time: 12 hours
Chill Time: 12 hours
Total Time: 1 day 5 minutes

Your life will never the be same after making clotted cream. It's easy to make and delicious on scones!

Ingredients

  • 1 pint (2 cups / 445 g / 472 ml) heavy cream (not ultra-pasteurized)

Instructions

  1. Heat oven to 360F/182C.
  2. Pour heavy cream into a 3-cup Pyrex glass baking dish (or similar) and cover with foil.
  3. Place in oven.
  4. Turn oven off.
  5. Let cream sit in oven for 3 hours.
  6. Turn oven back on to 180F/82C and let cream sit in oven for 7 hours.
  7. Take clotted cream out of oven and let cool to room temperature.
  8. Then chill clotted cream in the fridge for about 12 hours.
  9. Spoon the thick "clotted" clumps of cream into a jar or bowl. Leave as much of the whey as possible. If your clotted cream is thicker than you'd like, add a couple spoonfuls of whey back into the cream.
  10. Spread clotted cream on scones, top with jam or lemon curd, and enjoy with a cup of tea! 

Notes

  • For best results, use the highest quality cream you can (organic, grass-fed). 
  • Avoid using ultra-pasteurized cream.
  • Use the left-over whey in a batch of scones or other baked goods. 
  • Clotted cream has a short shelf-life (3-4 days) but you can freeze it. You probably won't have any left over, though! 

Rather Buy Clotted Cream?

Click here to get a 6oz jar of English clotted cream.


Click here to get a case of 12 or 24 1 oz individual portions of clotted cream.

And then add a jar of lemon curd….

Click here to add a jar of lemon curd.

…and strawberry jam!


Click here to add a jar of strawberry jam.

Easy Homemade Clotted Cream

Now that you’ve got clotted cream, try making this easy no churn ice cream!

Clotted Cream Ice Cream

Clotted Cream Ice Cream

Yield: 2 quarts [2000 g]
Prep Time: 10 minutes
Freeze Time: 4 hours
Total Time: 4 hours 10 minutes

This easy and deliciously rich and smooth no
churn ice cream is perfect for all kinds of toppings!

Ingredients

  • 2 cups [480 g] heavy cream
  • 1 cup [300-350 g] sweetened condensed milk (or golden syrup, honey or other sweetener)
  • 1 cup [245 g] milk
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • ½ cup [115 g] clotted cream

Instructions

    1. Whip heavy cream to stiff peaks.
    2. Meanwhile, pour milk, sweetened condensed
      milk (or other sweetener), salt and vanilla extract into a medium sized mixing bowl. Stir well.
    3. Add clotted cream and stir until well combined.
    4. Once the heavy cream has reached the stiff peaks stage, carefully fold a scoop of cream into the milk. Then fold the rest of the whipped cream into the milk until combined (but don't totally deflate the whipped cream).
    5. Pour ice cream into an ice cream container, cover tightly, and add freeze for at least 4 hours.
    6. When you're ready to serve the ice cream, let it stand for a few minutes before scooping. Caution: once scooped the ice cream
      will melt quickly!

Disclaimer: The International Desserts Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting my site and helping me make it the best international desserts and travel resource on the internet!

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About Author

I love baking, traveling, and sharing delicious recipes for European Christmas Cookies! I used to live in Germany, have worked on 4 continents, and now enjoy baking and blogging from my adopted home in North Carolina, USA.

69 Comments

  • Jean | DelightfulRepast.com
    January 3, 2017 at 2:03 pm

    Cate, I make clotted cream all the time and can tell you it freezes beautifully! Since about a half cup of clotted cream seems to be the usual amount of clotted cream that gets used at one of my afternoon tea parties, I freeze it in that size jars and just thaw one out when needed.

    Reply
  • Cate
    January 4, 2017 at 1:12 am

    Hi Jean! I’m so glad to hear that it freezes well. I’m going to make up another batch for the freezer so I’ll always have some on hand.

    Reply
  • […] basis. Yep, every single day! I limit desserts like beignets, Nanaimo Bars or currant scones with clotted cream to a small portion once or twice a week, but I do enjoy something delicious and delightful every […]

    Reply
  • […] abroad…and yep, I was really missing the UK. Plus, I’d eaten all of the scones and clotted cream I’d made and was looking for another delicious dessert to […]

    Reply
  • Angelina Sloan
    June 2, 2018 at 8:57 am

    Do you leave the oven on for 24 hours to male clotted cream???seems such long time or is it just the original heating up the oven to 180degrees farenhight I know that sounds stupid but would like to know please

    Reply
    • Cate
      June 5, 2018 at 2:21 pm

      Hi Angelina, I leave it in the oven for about 12 hours at 180F then in the fridge for 12 hours.

      Reply
      • David
        December 24, 2019 at 1:26 pm

        My family loves clotted cream. All of the cream we can get near us is ultra pasteurized. This will definitely work, you will just not have as high a yield. At 175, my oven does an auto shutoff, so I do 12 hours at 180. I always chill in fridge for 8 hours before skimming. However, I now have two full pounds of fresh clotted cream waiting for the scones I will make tomorrow for Christmas morning breakfast. That took two quarts of heavy ultra pasteurized cream from Brookshires (40% milkfat). I had four cups of liquid cream left, but fortunately, we all love cream in our coffee. So it is a win win ! Lol

        Reply
        • Cate, International Desserts Blog
          December 25, 2019 at 6:52 pm

          I’m glad to hear that! I wish it were easier to find the non-ultra pasteurized cream but good to know that it *can* work with the ultra pasteurized. I wonder if some brands work better than others.

          Reply
  • Ann
    December 3, 2018 at 6:07 pm

    How much clotted cream can you expect from a quart of heavy cream-I may be crazy but am having a 20 person tea party on Saturday so don’t have much time to experiment!

    Reply
    • Cate
      December 3, 2018 at 6:52 pm

      A tea party sounds like so much fun! I usually get about 1/2 cup of clotted cream for each pint of heavy cream (sometimes a little more, sometimes a little less). So I’d think you’d get about a cup from a quart of heavy cream (it depends on how well it clots). To be on the safe side, for 20 people I think I’d make more than a quart, just in case (you can always freeze the leftovers) – or buy a jar to have on hand. Have a great tea party!

      Reply
  • kylemorley
    December 7, 2018 at 2:42 pm

    I would be interested in hearing any more reports from people who have used ultra pasteurized cream. It’s a 45 minute trip from here to the nearest shop that “might” have the non-ultra stuff, which makes it hard to throw together a batch of CC on impulse. This is the only blog I’ve found where anyone seems to have actually tried it with the ultra, most of the others seem to be just repeating what they have read elsewhere, rather than actually take the time to try it.

    Reply
    • Cate
      December 7, 2018 at 10:11 pm

      It would be interesting to hear that! I have to go to a special store to find the non-ultra-pasturized cream. I’m making a batch of clotted cream later this week so I’ll give the ultra-pasturized another go and will let you know how this batch turned out vs. the non-ultra-pasteurized. I tried Trader Joe’s heavy cream last time so this time I’ll try a different brand and see if that makes any difference!

      Reply
      • Liz
        January 25, 2020 at 8:47 am

        When I made it, we got ultra pasteurized cream by mistake, but decided to go for it anyway. It DID work. I don’t know if it was as good as it would have been with pasteurized cream, but it tasted as good as the stuff you get in the jars. Also, it was a LOT cheaper! I will try to get pasteurized cream from now on, but in a pinch, you can use ultra pasteurized.

        Reply
  • jackie
    August 31, 2019 at 8:58 pm

    Is it appropriate to have scones and clotted cream for an evening dessert?

    Reply
    • Cate
      September 1, 2019 at 2:30 am

      I don’t see why not! You could put out a couple different flavors of jam and some lemon curd with the clotted cream and it would be delicious. Personally, I’ll eat scones any time of day. 🙂

      Reply
  • Nate
    November 6, 2019 at 3:23 am

    I made some clotted cream for the first time, and had never had it either. Was able to use fresh unprocessed Jersey cream. I don’t think I’ve ever had anything better than this. It was beyond amazing. Almost a fresh caramel taste. No additives but just straight cream. Made currant scones and used Wilkins and sons strawberry preserves. I did mine the Devon way, cream first? made Harney and sons Earl Grey tea with it, with a spoonful of regular Jersey cream in that as well. Divine

    Reply
    • Cate
      November 7, 2019 at 3:35 pm

      That all sounds delicious!! Fresh, homemade clotted cream is such a treat, especially with scones, jam, and tea! I’m glad you enjoyed it. 🙂

      Reply
  • […] making things like homemade golden syrup, European cultured butter, Icelandic skyr, German quark, clotted cream, and creme […]

    Reply
  • ROSE
    January 16, 2020 at 8:06 pm

    I tried this recipe with the pasteurized (not ultra-pasteurized cream). I baked it uncovered for 12 hours at 180 degrees and then refrigerated it for 8 hours. Mine looked a lot like the picture from your first batch. What is the yellow part on top that is kind of hard? Underneath that layer was a nice thick layer of clotted cream but I had to fish out the yellow pieces. Are you supposed to include the yellow part in the finished clotted cream? I haven’t seen anything that mentions that part.

    Love the simple delicious recipe; thanks for sharing!

    Reply
    • Cate, International Desserts Blog
      January 17, 2020 at 5:06 pm

      Some people do include the crust part. It has more of a butter consistency but can also be kinda grainy. It’s ok to eat, it’s just the part that’s gotten hard in the oven. Depending on how hard it is, you might be able to mix it into the creamier part. If you don’t want a crust to form, try covering the cream with foil or taking it out of the oven sooner. Or try the method I used under Round 6 – that yielded the best results for me…with no crust!

      Reply
  • Cheryl
    January 27, 2020 at 10:15 pm

    HI there! What about a 9×13 Pyrex, will that still work? Your recipe said 9×9. Thanks in advance!

    Reply
    • Cate, International Desserts Blog
      January 28, 2020 at 3:56 pm

      That should work! You want to make sure you have enough heavy cream in the dish, so if you pour in one pint and it doesn’t cover the pan, add a little more cream.

      Reply
  • Naima
    February 3, 2020 at 1:30 am

    Hello! I have 2 questions: in Round 6, was the cream covered with foil or uncovered? Also, do you skim the clotted cream off immediately after taking it out, or do you wait until it cools to room temperature? Thanks.

    Reply
    • Cate, International Desserts Blog
      February 4, 2020 at 1:33 pm

      1) For that particular batch I’m pretty sure I left it uncovered. Looks like I need to make it that way again so I can be sure 😉 2) I let the cream chill in the fridge before skimming it. Enjoy your clotted cream! 🙂

      Reply
  • […] I used to buy fresh Irish soda bread every March at our local co-op. But the past few years I’ve been making it at home. It’s so easy – only 5 ingredients! – and SO delicious right out of the oven with a thick layer of homemade cultured European butter or even homemade clotted cream. […]

    Reply
  • […] you have heavy cream, try making clotted cream, cultured butter or mascarpone […]

    Reply
  • Connor Vogan
    April 15, 2020 at 3:14 pm

    How long should I keep the cream in the oven if I am just baking a half pint of heavy cream in a small pyrex dish?

    Reply
    • Cate, International Desserts Blog
      April 15, 2020 at 5:00 pm

      I’d plan for the same amount of time but check on it to see if it’s done early. I haven’t made a small batch so I can’t say for sure if or how much less time it would need. Let us know how it turns out for you!

      Reply
  • Bill MacLeod
    April 30, 2020 at 4:59 pm

    Baked mine at 180 for 12 hours..looks kinda grey on top ???

    Reply
    • Cate, International Desserts Blog
      April 30, 2020 at 6:40 pm

      Hmmm…not sure why it turned grey! Whenever I’ve made it, the clotted part turns butter colored. Did it smell or taste ok?

      Reply
      • Bill MacLeod
        April 30, 2020 at 6:55 pm

        Haven’t tried it yet , couple more hours in the fridge , I’ll let you know

        Reply
        • Megan
          May 4, 2020 at 1:27 am

          All I had was ultra pasteurized heavy cream, so I wasn’t sure what to expect as an end result. I used the preheated to 360° method, off for three hours then 180° it worked beautifully! High yield of clotted cream, just a small reserve of heavy cream left over. Creamy, thick, delicious!! Thank you for this great recipe!!

          Reply
          • Cate, International Desserts Blog
            May 4, 2020 at 1:30 pm

            Which brand of cream worked well for you? I got some non-ultra pasteurized cream for the clotted cream I just now put in the oven but I’d like to try it again with ultra-pasteurized cream (the brands I’ve used didn’t work but I’m wondering if they might with the 360/180 method)!

  • […] sugar in the scone, that is. The amount of butter and sugar consumed in and on the scone via clotted cream, jam and lemon curd is probably about the […]

    Reply
  • Eric
    May 28, 2020 at 7:09 pm

    Hi,
    For the Round #6 version, did you cover the cream at 360F for 3 hours, or was it uncovered?

    Reply
  • Charles Goodman
    June 3, 2020 at 2:11 pm

    Hiya!
    What if you made Round #2 with a couple of pinholes in the foil? Looks to me like you have too much liquid retained in your pan. Letting the moisture out should allow it to thicken a bit.
    We have used an instant pot on yogurt setting with the vent open. I really want to use easily accessible ultrapasteurized cream.
    The soupiness was your only complaint, other than that it was delish?

    Thank you.

    Reply
    • Cate, International Desserts Blog
      June 4, 2020 at 1:06 pm

      Hmmm…that might work? I might give it a try next time I have some heavy cream. For batch #2 the taste was good but it was indeed too soupy.

      Readers have commented having success using ultrapasteruized cream so perhaps it’s finding the right brand. The ones I’ve used have never turned out well! Sounds like you’ve had good luck with making it in the instant pot? Even with ultrapasturized cream?

      Reply
  • […] By the way, did you know that you can make homemade mascarpone with heavy cream and lemon juice? It’s now on my list of things to make this month, so I’ll let you know how it goes! (In the meantime, why not try your hand at making homemade creme fraiche, German quark, Icelandic skyr, European cultured butter or clotted cream?) […]

    Reply
  • Lisa Dambach
    August 1, 2020 at 2:14 pm

    Will the clotted cream be thick immediately coming out of the oven or is that the magic that happens sitting in the refrigerator?

    Reply
  • Chris
    August 9, 2020 at 4:06 pm

    Lovely write up on the experiments – however if you want to get the real stuff you need Non pasturised, non homogonated milk – which is a bit difficult in the USA (considering since the 20s all milk has been required by the FDA to be pasteurised) – but you can find the real stuff in some smaller English stores

    Reply
    • Cate, International Desserts Blog
      August 10, 2020 at 2:14 pm

      Yeah, that is harder to find in the US! We have a dairy near us that produces good cream (that’s not ultra pasteurized), and I use their cream all the time…but I’d love to go back to the UK to try the locally made versions.

      Reply
    • PV
      September 26, 2020 at 5:01 am

      🤔Try locating the non-pasteurised cream at your local Menonite/Amish store…i get alot of my odd cooking ingredients from one in my area👍

      Reply
  • […] clotted cream (store bought or homemade) […]

    Reply
  • DoxyMama
    September 15, 2020 at 7:39 pm

    I love clotted cream, but it’s almost impossible to find during the pandemic, and is terribly expensive online. I tried Alton Brown’s method and it was a dismal failure. I really want to try your method #6, but don’t want to screw it up! So, my question is, when you take it out of the oven and let it cool to room temperature, do you leave the foil cover on the whole time it’s cooling, or let it cool without the cover and then put the cover back on before refrigerating. I know that sounds like a picky detail, but I know these recipes can be persnickety just from little details like that! Thanks so much – after I hear back from you, I’ll let you know how it turns out!

    Reply
    • Cate, International Desserts Blog
      September 15, 2020 at 7:46 pm

      Not persnickety at all! 🙂 I’m on a mission to figure out all of these little details so we can all make perfect clotted cream every time!!

      To answer your question, I leave the foil on the whole time it’s in the oven, as it’s cooling, and then as it’s chilling in the fridge. I take it off now and then to check on it but mostly just leave it on.

      Do let me know how it turns out!

      Reply
      • doxymama
        October 1, 2020 at 3:19 pm

        Wow, Cate! It turned out PERFECTLY! I followed all of your advice to a “T”. Thank you so much for this incredibly easy and foolproof method. We love scones and clotted cream (especially around the upcoming holidays), and at $13 for a little 6 oz. jar, I was thinking we were going to have to give it up. Now, thanks to you, I can easily make it myself! Out of a quart of heavy cream, I got right around 15 oz. of perfect clotted cream, and two cups of whey. I only spent $7.99 on the quart of farm fresh heavy cream (not ULTRA pasteurized), so basically I would have had to pay around $32.50 to get the same amount of clotted cream in a jar, and it wouldn’t have the same super fresh taste. THANK YOU SO MUCH!!!

        Reply
  • Jen
    September 17, 2020 at 1:42 am

    Hi,
    just a question. I tried the 12 hour method but the crust was quite hard and almost brown. The temperature you mentioned, are they fan-forced temperatures or normal conventional oven temperatures? I beginning to think I need to lower the temperature by 20C for fan-forced?

    But apart from that it tasted beautiful!

    Reply
    • Cate, International Desserts Blog
      September 17, 2020 at 2:06 am

      They’re for a conventional oven so I’d lower the heat. Did you cover your dish with foil? That should help, too. Keep an eye on it towards the end – you might not need the whole 12 hours. Or try the very last method I mention – that’s the one that’s given me the best and most consistent results! Good luck! 🙂

      Reply
      • Jenny Winger
        October 4, 2020 at 12:43 am

        I tried it again using the last method like you suggested and wow! Thank you so much for your help. LOVE it.
        Soo very smooth and creamy and a large amount produced. I love your currant scones recipe too.
        Very happy Jen 🙂

        Reply
  • Tiffany
    September 17, 2020 at 2:08 am

    What % cream are you using?

    Reply
    • Cate, International Desserts Blog
      September 17, 2020 at 6:11 pm

      I think it’s 36% or 38% (I don’t have a bottle of the cream I use for clotted cream in my fridge right now, otherwise I’d double check). I’m not sure if you’re in the US or not, but if you are, use “heavy whipping cream” (not ultra pasteurized). If you’re outside the US you might be able to get cream with a higher % of fat!

      Reply
  • doxymama
    October 1, 2020 at 7:18 pm

    I used the Kalona Supernatural organic whipping cream (sold at most Whole Foods). It comes from pasture grazed cows on Amish and Mennonite farms. It tasted super fresh! My family all agreed it’s better than the stuff in the jar from England that we’ve been buying for years. Like I said, I used your method #6 and it was absolutely perfect. Thanks again!

    Reply
    • Cate, International Desserts Blog
      October 1, 2020 at 7:24 pm

      I should be able to get that at my Whole Foods so I’m going to try that next time. I used to buy it once in a while, too, but homemade is SO much better! Same with lemon curd!

      Reply
  • […] pasteurized heavy cream for making clotted cream — Whole foods or from a local farm via my local food […]

    Reply
  • Caroline Williams
    October 11, 2020 at 7:16 am

    Hi, I’m wondering about the temperature in the oven. Is 80C crucial? I’m thinking of doing this in a dehydrator. but it only goes up to 70C. Any thoughts on this?

    Reply
    • Cate, International Desserts Blog
      October 12, 2020 at 8:21 pm

      According to the research I did, it looks like you can make it on a lower temp. I haven’t tried it in a food dehydrator, though, so I can’t say for sure. If you try it, let me know how it turns out!

      Reply
  • Sharon Monck
    October 17, 2020 at 5:24 am

    I have read about clotted cream so much recently (huge reader! Mostly British based it seems lol), so I googled the recipe.
    Thank you for this easy easy recipe!
    I didn’t have scones the day after I cooked this up, so I made toast with strawberry rhubarb jam, topped with my very first batch of clotted cream!!!
    I found the flavour to be slightly caramelly, it was SO good!

    Reply
    • Cate, International Desserts Blog
      October 17, 2020 at 12:46 pm

      I’m glad you like it! Strawberry rhubarb jam sounds so good. Clotted cream is also delicious on pancakes, waffles, etc, but I do have a scone recipe if you want to make them. 🙂

      Reply
  • Jenny
    October 19, 2020 at 8:11 pm

    Hello. I just made this using method #6 and pasteurized cream. It looks super runny! After more than 12 hours in the refrigerator:( Were you supposed to take the foil off when bringing the baked cream to room temperature? I’m not sure what could have gone wrong.

    Reply
    • Cate, International Desserts Blog
      October 20, 2020 at 8:37 pm

      Hi Jenny!

      Here are some things to troubleshoot:

      1. Did you use non-ultra pasteurized cream? The ultra pasteurized stuff always comes out runny for me. Even if you used non-ultra pasteurized cream, you might want to try another brand. Even using the same cream time after time, sometimes my clotted cream is thicker and sometimes a bit runnier.

      2. What kind of dish did you use? I’ve had the best results using a 3-cup pyrex dish with 1 pint of cream. That gives enough depth for the clots to form. When I’ve used shallower dishes I’ve had runnier clotted cream.

      3. Did you leave it in the oven long enough? I always check it several times during the second bake at 180F and don’t take it out until I can tell that it has clotted. You might need to leave it in a little longer. You can take the foil off while it’s baking but I like to leave it on so I get a smoother texture.

      4. There will be liquid whey after cooking and cooling. When I use the 3-cup pyrex I find it easiest to carefully drain off as much of the whey as possible before scooping out the clotted cream. That whey will thin out the clotted cream so drain it well!

      I hope that helps! 🙂

      Reply
  • Grapemom
    November 24, 2020 at 10:46 pm

    I will have to take a run to Wegmans to see what they have and give it a try before I make it. We have a lot of Amish and Mennonite farms in the area. I will have to see if I can get non pasteurized heavy cream from them. I have been intrigued by clotted cream for a while. I am glad I found this page. Looking forwarding to trying it. If anyone if looking for a Wegmans, they are mostly in NY, then down the east cost. So far they have made it N.C., but only a few stores.

    Reply
    • Cate, International Desserts Blog
      November 25, 2020 at 9:46 pm

      If you can get cream from an Amish or Mennonite farm, try that out! Readers have said they’ve had great results using cream from Amish or Mennonite farms. If not, try Wegmanns or Whole Foods. A Wegmans is about to open up where I live in North Carolina and I can’t wait!

      Reply

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