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British Clotted Cream: A Luxurious and Easy Homemade Delight

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There’s something truly special about clotted cream. Its rich, silky texture and deep, buttery flavor elevate even the simplest treats into something extraordinary. Whether generously spread over warm scones with a dollop of jam or stirred into tea for an indulgent touch, clotted cream is a British classic that has been beloved for centuries. If you’ve ever had an authentic cream tea in England, you know how divine this thick, luscious spread can be. But what if I told you that you could make it at home with just one ingredient and almost no effort? That’s right—no fancy equipment, no complicated techniques, just time and patience. If you’re new to making homemade dairy products, this is a perfect recipe to start with. Unlike butter or whipped cream, which require churning or whipping, clotted cream forms naturally as it bakes low and slow, allowing the fat to separate and develop its signature golden crust. It’s an incredibly satisfying process, and the result is a spread so rich and creamy that you’ll wonder why you haven’t been making it all along.

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British Clotted Cream: A Luxurious and Easy Homemade Delight

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Rich, creamy, and utterly luxurious! ☁️✨ This British Clotted Cream is a game-changer for your scones, toast, and desserts! 😍 With its thick, buttery texture and delicate sweetness, it’s the ultimate indulgence for afternoon tea or a cozy breakfast. 🍵🥐 Plus, it’s easier to make than you think! Ready to spread some creamy goodness? 💛 #ClottedCream #BritishTeaTime #CreamyPerfection #AfternoonTeaVibes #HomemadeLuxury #SpreadTheLove #ButteryGoodness #TeaTimeTreats #SconeCompanion #IndulgentBites 🍶

  • Total Time: 12 hours 5 minutes
  • Yield: 2 cups 1x

Ingredients

Scale
  • 4 cups (1 quart) heavy cream – The most important thing is to choose cream that is not ultra-pasteurized. Ultra-pasteurized cream has been heated to high temperatures, which changes its structure and prevents proper clotted cream formation. Look for regular pasteurized heavy cream or double cream if available.

Instructions

1. Preheat Your Oven

  • Set your oven to 180°F (82°C). This low temperature allows the cream to slowly thicken without boiling or curdling.

2. Pour the Cream into a Baking Dish

  • Choose a wide, shallow ovenproof dish (ceramic or glass works best).
  • Pour the cream into the dish, ensuring it’s 1-2 inches deep. A larger surface area helps the cream develop the characteristic thick, golden crust.

3. Bake the Cream for 12 Hours

  • Place the dish in the center of your preheated oven and let it bake undisturbed for 12 hours.
  • Over time, the fat in the cream will rise to the top and form a golden, slightly wrinkled crust. This is exactly what you want!

4. Let It Cool at Room Temperature

  • Carefully remove the dish from the oven and set it aside to cool completely. This step is crucial because the cooling process allows the clotted cream to thicken further.

5. Chill for at Least 8 Hours

  • Cover the dish with plastic wrap or a lid and place it in the refrigerator overnight. The clotted cream will continue to firm up as it chills.

6. Skim the Clotted Cream

  • Once fully chilled, use a spoon to gently lift the thick layer of clotted cream from the top, leaving the liquid whey behind.
  • Transfer the clotted cream to a clean jar or container. The leftover liquid can be saved for baking (see tips below).

Notes

How to Tell If It’s Done

  • The cream should have a thick, yellowish crust on top with a soft, buttery texture underneath.
  • If the cream is still runny, it may need more chilling time in the refrigerator.

Common Mistakes and Fixes

  • The cream didn’t thicken – This usually happens if you used ultra-pasteurized cream. Try again with regular pasteurized heavy cream.
  • The crust is too dry – If the top is too hard or dry, your oven temperature might be too high. Next time, reduce the heat slightly.
  • There’s too much liquid left – This is normal! The excess liquid is whey, which you can use in baking or discard.
  • Author: Paula Susan
  • Prep Time: 5 minutes
  • Cook Time: 12 hours

Why This Recipe is Perfect for Beginners

  • Simple Ingredients – You only need one ingredient: heavy cream. No additives, thickeners, or special ingredients required.
  • No Special Tools Required – You don’t need a mixer, thermometer, or any fancy equipment—just an oven and a baking dish.
  • Hands-Off Cooking – The process is incredibly low effort. Once the cream is in the oven, all you have to do is wait.
  • Delicious and Versatile – Clotted cream isn’t just for scones! It can be used in baking, desserts, or even stirred into coffee for a decadent twist.

By the end of this guide, you’ll have a foolproof method for making your own clotted cream at home. Let’s dive in!

Ingredients and Substitutes

To make traditional British clotted cream, you only need:

  • 4 cups (1 quart) heavy cream – The most important thing is to choose cream that is not ultra-pasteurized. Ultra-pasteurized cream has been heated to high temperatures, which changes its structure and prevents proper clotted cream formation. Look for regular pasteurized heavy cream or double cream if available.

Alternative Ingredients

If you can’t find the right heavy cream, try:

  • Fresh farm cream – If you have access to farm-fresh cream, this will yield an incredibly rich and authentic clotted cream.
  • Double cream (UK) – If you’re in the UK, double cream works beautifully as it has a higher fat content.
  • Whipping cream (as a last resort) – If you can’t find heavy cream, use whipping cream, but be aware that it has a lower fat content, which may result in a thinner texture.

Step-by-Step Instructions

Making clotted cream requires patience, but the actual process is simple. Here’s how to do it:

1. Preheat Your Oven

  • Set your oven to 180°F (82°C). This low temperature allows the cream to slowly thicken without boiling or curdling.

2. Pour the Cream into a Baking Dish

  • Choose a wide, shallow ovenproof dish (ceramic or glass works best).
  • Pour the cream into the dish, ensuring it’s 1-2 inches deep. A larger surface area helps the cream develop the characteristic thick, golden crust.

3. Bake the Cream for 12 Hours

  • Place the dish in the center of your preheated oven and let it bake undisturbed for 12 hours.
  • Over time, the fat in the cream will rise to the top and form a golden, slightly wrinkled crust. This is exactly what you want!

4. Let It Cool at Room Temperature

  • Carefully remove the dish from the oven and set it aside to cool completely. This step is crucial because the cooling process allows the clotted cream to thicken further.

5. Chill for at Least 8 Hours

  • Cover the dish with plastic wrap or a lid and place it in the refrigerator overnight. The clotted cream will continue to firm up as it chills.

6. Skim the Clotted Cream

  • Once fully chilled, use a spoon to gently lift the thick layer of clotted cream from the top, leaving the liquid whey behind.
  • Transfer the clotted cream to a clean jar or container. The leftover liquid can be saved for baking (see tips below).

Beginner Tips and Troubleshooting

Even though clotted cream is simple to make, here are some extra tips to ensure success:

How to Tell If It’s Done

  • The cream should have a thick, yellowish crust on top with a soft, buttery texture underneath.
  • If the cream is still runny, it may need more chilling time in the refrigerator.

Common Mistakes and Fixes

  • The cream didn’t thicken – This usually happens if you used ultra-pasteurized cream. Try again with regular pasteurized heavy cream.
  • The crust is too dry – If the top is too hard or dry, your oven temperature might be too high. Next time, reduce the heat slightly.
  • There’s too much liquid left – This is normal! The excess liquid is whey, which you can use in baking or discard.

How to Use the Leftover Liquid

Don’t throw away the whey! It can be used in:

  • Pancakes and waffles for a richer texture.
  • Homemade biscuits or scones.
  • Adding to soups or bread dough for extra flavor.

Serving Suggestions

Clotted cream is incredibly versatile and can be used in so many ways. Here are some delicious ideas:

  • Classic Cream Tea – Spread clotted cream over warm scones with a spoonful of strawberry or raspberry jam.
  • Drizzled Over Fresh Fruit – It pairs beautifully with berries, peaches, and baked apples.
  • With Pancakes or Waffles – A spoonful of clotted cream takes breakfast to the next level.
  • Swirled into Oatmeal – Adds richness and a buttery flavor to morning porridge.
  • Dolloped on Cakes and Pies – Instead of whipped cream, try clotted cream with fruit crumbles, cheesecakes, or chocolate cake.
  • Coffee or Tea Topping – Stir a bit into hot coffee or tea for an indulgent, creamy twist.

Storage and Shelf Life

Clotted cream should be stored in an airtight container in the refrigerator.

  • Shelf life: It will stay fresh for 5-7 days when refrigerated.
  • Freezing: Clotted cream can be frozen for up to 3 months. Thaw in the refrigerator overnight before using.

Final Thoughts

Making homemade British clotted cream is one of those kitchen projects that feels incredibly rewarding. With just one ingredient and a bit of patience, you can create a luxurious, buttery spread that rivals anything you’d find in an English tea shop. This recipe is perfect for beginners because it requires no complicated steps—just time and the right kind of cream. If you’ve never tried clotted cream before, now is the perfect time to experience its rich, velvety goodness. Whether you’re enjoying it on warm scones, drizzled over fruit, or stirred into your morning coffee, homemade clotted cream adds a touch of indulgence to any dish. Give this recipe a try and let me know how it turns out in the comments below!

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