Easy Clotted Cream Recipe (What Works...and What Doesn't!) - International Desserts Blog - Recipes with a sprinkle of travel
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Easy Clotted Cream Recipe (What Works…and What Doesn’t!)

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. 🙂 By the way, if you’d rather skip reading about my clotted cream experiments and get right to the recipe, just click on “jump to recipe” above or scroll all the way down. 

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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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 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. 

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 several batches of clotted cream in a variety of ways in order to see what works the best. Here’s what I found… (note – if you want to go right to the recipe, scroll all the way down to the bottom of the post). 

I’ve got to mention here that I’ve never gotten 100% consistent results with my clotted cream. I’ve had much better luck with non ultra pasteurized heavy cream (organic, from our local dairy) but even using the same cream, some batches turn out better than others. 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. If you’re making clotted cream for a special occasion, make it a few days in advance in case your first batch doesn’t turn out the way you want. 

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

I poured a pint of heavy cream into a 9 x 9 glass baking dish and let it sit uncovered in a 180 F oven for 12 hours. This is what it looked like at the end of those 12 hours:


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 cream.


For this round, I used a pint of heavy cream from Trader Joe’s – just the 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).


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

Round #2

The second time around, I did everything the same, 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:


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


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.


Round #3

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 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 for the same amount of time. After 12 hours, the clotted cream looked like this:


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:


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 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.


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

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 pieces. I gave it a try and wanted to share it with you!

Here’s what you do:

  • Heat oven to 360F
  • Cover clotted cream with foil
  • Place in oven once it’s pre-heated
  • Turn the oven off
  • Take it out after 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 wasn’t as spreadable. Verdict: if you don’t want to leave your oven on for 12 hours, give this method a try! 

Round #5

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 low and 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 my favorite method is the oven. 

Round #6  

Yesterday 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 oven – because I wasn’t home all day, and I don’t like to leave the oven on when I’m not in my house. This batch turned out the best of all of my clotted cream experiments! Here’s what I did: 

  • Heated the oven to 360F. 
  • Covered the cream with foil, put it 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 and let it bake for 7 hours. 

This batch turned out awesome! It was creamy, white, smooth, and yielded the most clotted cream of any batch I’ve ever made. I’m definitely trying this method again!  

How to Make Clotted Cream – My Easy Clotted Cream Recipe

Easy Clotted Cream Recipe

Easy Clotted Cream Recipe

Prep Time: 5 minutes
Cook Time: 12 hours
Chill Time: 12 hours
Total Time: 1 days 5 minutes

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


  • 1 pint heavy cream (not ultrapasturized)


  1. Heat oven to 180F/82C. 
  2. Pour heavy cream into a 9x9 pan (or similar size). Bake for 12 hours.
  3. Spoon the thick "clotted" clumps cream into a jar or bowl and chill in the fridge for 12 hours. 
  4. Spread on scones, top with jam or lemon curd, and enjoy with a cup of tea! 


  • For best results, use the highest quality cream you can (organic, grass-fed). 
  • Avoid using ultra-pasturized cream.
  • If you don't want to leave your oven on for 12 hours, heat the oven to 360F, cover cream with foil, and place in the oven. Turn off oven. Take cream out after 12 hours.
  • Use the left-over liquid cream in a batch of scones or other baked goods. 
  • Spread cooled cream on scones and top with jam. Mmmm....
  • Clotted cream has a short shelf-life (3-4 days) but you can freeze it. You probably won't have any left over, though! 

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Rather buy clotted cream than make it?

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

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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.

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  • Reply
    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
    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.

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  • 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
      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
        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
    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
      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
    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
      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
        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
    August 31, 2019 at 8:58 pm

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

    • Reply
      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
    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
      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. 🙂

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  • Reply
    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
    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
    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! 🙂

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  • 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
          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!!

          • 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)!

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

    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

    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?

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  • 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
    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.

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