How to Make Clotted Cream
Save RecipeMy Clotted Cream recipe is creamy, buttery, and simple enough for anyone looking to make their own ingredients from scratch.
Hi Bold Bakers!
Beyond just giving you the recipes to bake Bold desserts, my goal is to equip each and every one of you with the know-how and techniques to bake with confidence anytime, anywhere. Once you learn the tricks of the trade and nail down these basics, it’s from there that you can really get creative and have fun in the kitchen.
My method for How to Make Clotted Cream is the real deal. After teaching you how to make your own ingredients, like Homemade Cream Cheese and Condensed Milk, it became obvious that you all are really excited about making everything from scratch, just like me! My decadent clotted cream recipe is just a 1 ingredient ride to heaven!
Clotted Cream vs. Double Cream
Clotted cream is a classic English spread that was invented in Devon England, and that’s why it’s often referred to as Devonshire cream (or Cornish cream). Somewhere between butter and whipped cream, it’s a cream with at least 35% butterfat that has then been cooked down, and after a very low and very slow period in the oven, the cream and fat rises to the top and is skimmed off. This is the clotted cream.
It’s similar in texture to creme fraiche, but the flavor is even more creamy and just ever so slightly on the sweet side. Double cream, on the other hand, is the liquid base of clotted cream BEFORE it has been cooked. This is used to make whipped cream and things of that nature but is not to be confused with what we’re making here.
Why is my clotted cream yellow?
Do not be alarmed if you get cream on the yellow side. This is normal, especially for this homemade recipe. Due to the high amount of butterfat in the cream, the final product takes on a buttery pale yellow color, but I can assure you the flavor and texture of the cream will be perfect.
Why is my clotted cream runny?
My Clotted Cream recipe is made by cooking the cream in a very low oven for 12 hours, then allowing the cooked cream to set in the fridge overnight. After the milk solids separate to the bottom, what rises to the top is the clotted cream.
In this process, what’s left behind is a little liquid, similar to the whey you get when making homemade cheese. Do not be alarmed by this, and my suggestion is to gently spoon off the solid cream from on top and leave as much of the liquid behind as possible. The liquid left behind can be used to make my Irish Scones to accompany your clotted cream and jam.
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My decadent Clotted Cream recipe is simple enough for anyone looking to make all of their own ingredients from scratch.
- 2 pints (1 liter) heavy cream (not ultra pasteurized) high fat content
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Pre-heat your oven to 175°F (80°C)
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Pour your cream into a large 9x14in oven safe dish. You want a dish with a large surface area so you get the most clotted cream.
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Place in the center of the oven and bake for a full 12 hours. I know this is a long time, but once you taste it, it’s well worth it. I put mine in the oven overnight so it's ready in the morning. Note: Make sure your oven doesn’t switch off after a certain amount of hours.
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After the 12 hours remove your dish from the oven. You will notice a bubbly, yellow surface. This is the clotted cream.
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Allow to cool at room temperature then cover and put in the fridge overnight for it to set.
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The next day, spoon the firm clotted cream into a jar leaving the liquid that has separated behind. You can use this liquid in the making of scones.
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Spread the clotted cream on scones with jam. Store your clotted cream in the fridge for up to 5 days.
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I tried this in my oven and discovered that the temperature doesn’t go down low enough. 8 hours later, the cream was well-overdone while I was asleep for the night. Now, I have quite a nice container of ghee! I wonder if there is a stove-top method to make clotted cream. It’s something I’d do again, but during the daytime so I can watch it.
Hi Christine! The stove top method would be challenging. And as you’ve pointed out, you will need to watch it. Two things you can do. First, since you know your oven’s lowest temperature is higher, you can cut down on the time. Maybe 4-6 hours instead of 8. Second, if you have a slow cooker, this would work better and safer than having the pot simmer on the stove top for long. Leave the slow cooker uncovered and you’ll be grand.
Glad that you got ghee out of your clotted cream attempt!
Gemma 😊
I’ll give the crock-pot idea a try. Thanks!
I made this recipe this weekend, as I take homemade goods to the office each monday. This monday, plan to take buttermilk drop biscuits, strawberry-apple-chia seed jam, and clotted cream. I have to be honest, it might not make it to the office, and it might be worth an extra few hours on the treadmill this week. Thank you for making the recipe so easy to follow! I love all the recipes you have; even complex items are made easily following your instructions.
LOVE to hear that, Kasey!! Thank you so much for trying it out 🙂
If you have any left over save it because I have a recipe for clotted cream caramels coming soon.
Best,
Gemma.
Could I use this to make frosting? BTW I’m so glad I found your blog. Thank you
Hi Daniel,
thank you for your kind words.
It depends on what it is you wish to frost! This is a cooked cream and remains really soft, so it is perfect with things like a light sponge cake/scones/meringue. It would generally not be used as a decorative frosting, it would not hold up for too long.
I hope I covered what you mean Daniel, do let me know,
Gemma 🙂
Hello Gemma, you answered my question. Thank you. I have been following you for 2 years now. I’m picky on who I follow. So keep up the awesome work.
Hi Daniel,
Thank you, that is very kind, I am happy to have you with us,
Gemma 🙂
Hi there.. can.I.use powdered milk.like smells milk and if So how much will.I.need for this recipe? And how much water?
Hi,
Unfortunately you can’t use powdered milk for this cream. It needs to be fresh cream.
Hope this helps,
Gemma.
Thanks so much for the recipe! I’m making scones and clotted cream for a girlfriends weekend breakfast, excited about it! Once I make the clotted cream and refrigerate, do I serve it at room temp or refrigerator temp?
Hi Darcie,
Sorry for my late reply. Keep it refrigerated until you are ready for it.
Any left over clotted cream can be added to mash potatoes or used in making caramels.
Best,
Gemma.
It worked! And is so, so delicious! Now I am ready for my girls weekend! Thanks so much!
Yay!!! I’m thrilled to hear that. Thanks for trying it out 🙂
Best,
Gemma.
Hello. I made your clotted cream last night, over night and into this morning. 12 hours, my oven temp is correct, shelf in the middle of the oven (electric oven). I did get that beautiful buttery clots on top. However several areas are lightly browned as opposed to yellow like yours.
What did I do wrong? Should I have laid a piece of foil over the top? It’s headed to the refrigerator in a few more minutes.
Hi Lorraine,
I think the oven temperature may have been a touch high. Oven thermostats are notoriously tricky. 80c/175f is really low, and should not brown anything. You can get a thermometer for your oven to check the temperature over time. I hope this helps, though I know you are disappointed,
Gemma 🙂
Thankyou Gemma. Even though it browned a little, the taste is awesome. I did have a thermometer in the oven but only the first half hour. Perhaps my oven continued to heat up beyond the proper setting, or I may have had the thermometer to far forward. I did also notice that the the rack was in the center of the oven the dish actually sat in the upper third of the oven. I’ll try again
My granddaughters and I are making your Irish Scones tomorrow and the clotted cream is going to be wonderful on them!
Lorraine
That is great Lorraine. We love to bake with the children at home, such a lovely thing to do with them, and for them. Really stands to them, boosts their confidence too, and as my mum would say, they will never need anyone else to feed them, win-win!
Thank you for being in touch, now we will want to see those scones!
Gemma 🙂
Can it be made with soy/oat cream?
I am lactose intolerant and really don’t want to spend an evening at the toilet…😝
Hi i would not suggest that, i think this works best with regular cream.
Well, now I know what clotted cream is, lol. If I’m not able to use it all up, can I put the unused portion in the freezer?
Hi, yes extra can be frozen for up to 3 weeks. Enjoy!
I’m having trouble finding heavy cream that’s not ultra pasteurized. Do you have any suggestions? I really want to try this one. Your butter and biscuits are a huge hit in my house.
Hi there,
This is a regional thing, where there is no dairy industry there is often no fresh dairy. UHT/Ultra Heated cream will not clot for you. I do not know where you live, so I do not know what to suggest, I am sorry,
Gemmma 🙂
I am so looking forward to trying this for my brother who is arriving that I haven’t seen in over 10 years I love all your recipes I love your accent and you’re a sweet Baker. So glad I found you.
AWW i am delighted to hear that! Thank you 😀
Well, my loving baby brother came and went with High Tea, your clotted cream and scones receipes in honour of our Scottish parents. We ate and laughed and made wonderful memories. Thank you for your excellent recipes, and helping make wonderful times for family’s.
😀 It’s my pleasure!
Hi Gemma
I had never had clotted cream, but was very intrigued and wanted to try this. So I had a very large ceramic baking pan, put 1 litre of heavy cream in my oven overnight for 12 hours. The next morning took it out, cooled it and put it in the fridge. After things had set overnight again, I then scooped off what seemed to be a hard crust, almost like melted butter that had hardened(about 2 cups of this). ON the bottom was not a liquid, but more like a thick creamy mixture(about 1 cup of this). It seems that being in the oven overnight and 250 mls of liquid has evaporated. I separated both out, put in separate containers, but the consistency does not seem like what you were describing. The thick layer is not spreadable and the other layer was not a watery liquid, but a creamy liquid. What did I do wrong? I don’t know what the consistency of clotted cream is suppose to be?
Hi there, it sounds like you actually did it correctly. The thick spreadable cream is the clotted cream. You can discard the liquid.
Do not discard the liquid, clotted cream was poor mans butter(I am Devonian ) the waste as you call it is effectively skimmed milk and was used by the family as such, in cooking and drinks(you have to remember tea was a luxury, for the rich and coffee unheard of)
Great to know! I didn’t realize that.
I believe in waste not want not so I’m glad to know this info 🙂
Gemma.
Could you do this in a slow cooker? I’m nervous about leaving my oven on for so long (silly, I know).
Never mind. You already answered it.
Yes! Lid off! Bold Bakers have already tried this and it worked beautifully.
Hi Gemma!
Im new here.. I just wanna ask, can i cook the cream by steaming? I dont have neither oven or microwave.. Please help me! 😥 i really wanted to make this cream..
Ah, im not sure about that, let me look into it!
Hi Gemma,
Thank you for sharing all of your wonderful recipes. Can’t wait to make this I know you said this can be made in a slow cooker with the lid off (?) on low. How long should this cook for? And once’s its done, do I complete the last few steps as if I cooked it in the over. Thanks!
Hi, it cooks for the same amount of time. Enjoy!
Hi Gemma
Can you freeze clotted cream?
Hi Lolly,
Yes! I cannot see any reason not to do it,
Gemma 🙂
I just love the simplicity and fail proof easy to follow thank you
Thank you Ruth, it is an interesting thing, and common to many cultures too! delicious,
Gemma 🙂
Could we do this in a slow cooker/crock pot?
Hi Paula,
I think so, top off, overnight at a low setting, that should do it.
Yes! (Yes, you can prepare this on the stove. There are versions of this in almost every culture in the world, prepared in different ways. The larger the pan the better as it will give a good surface area. A frying pan would be good for this. Pour the cream in, heat it through until barely simmering, then get the heat down as low as possible, and cook for about 1 hour. Allow to cool without moving, then transfer to the fridge without giggling it around to set. If you cannot refrigerate the pan, then allow it to get as cold as possible, scoop the top off, and refrigerate that, it will work.
Gemma 🙂
Thank you for your reply and the comprehensive explanation. I just got a slow cooker and this would be a great way to try it. Cheers
It’s my pleasure!
We always made it in a large round double handled pan on the slow hob top of the aga, used to sit there for hours
Hi Gemma,
Originally from the UK but I’ve lived in the US for a decade and always try to find clotted cream for scones. Thank you for sharing the recipe and method. Which heavy whipping cream did you use?
Hi Aiysha,
The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk. You should find it in the dairy cabinet where you live, not a brand as much as Fresh Cream.
In the UK you will get Double cream too, which is really high in fat, 49% or so! We do not see this so much here in the US.
Thank you for being here with us,
Gemma 🙂
I just have a quick question, do you think this would work in a slow cooker set on low?
Hi Jackie, I do!
I thin lid off will be best to allow the steam to escape.
You can prepare this on the stove too. There are versions of this in almost every culture in the world, prepared in different ways. The larger the pan the better as it will give a good surface area. A frying pan would be good for this. Pour the cream in, heat it through until barely simmering, then get the heat down as low as possible, and cook for about 1 hour. Allow to cool without moving, then transfer to the fridge without giggling it around to set. If you cannot refrigerate the pan, then allow it to get as cold as possible, scoop the top off, and refrigerate that, it will work.
I hope this is of help to you,
Gemma 🙂
This sounds delicious! Is there no way to prepare it on the stove? Our city has gas and gas ovens don’t go below 160°C.
Hi there,
Yes, you can prepare this on the stove. There are versions of this in almost every culture in the world, prepared in different ways. The larger the pan the better as it will give a good surface area. A frying pan would be good for this. Pour the cream in, heat it through until barely simmering, then get the heat down as low as possible, and cook for about 1 hour. Allow to cool without moving, then transfer to the fridge without giggling it around to set. If you cannot refrigerate the pan, then allow it to get as cold as possible, scoop the top off, and refrigerate that, it will work.
Gemma 🙂
Hi Gemma! I cannot wait to try making clotted cream. I cannot believe you have never had it — it’s fabulous. You mentioned that you could use the whey in scones. Is it a one for one exchange with the milk??
Thanks so much for all of you wonderful recipes and videos!!!
Julie
Hi Julie,
Yes, delighted you like this recipe, it is one of the most requested recipes here on BBB.
Yes, use the whey in any of your baking. This is slightly acid, and softens the gluten for a tender bake. You may need a little more milk with this, do not over wet the scone dough, it should be soft, not wet.
Gemma 🙂
Thanks!
Whenever Whipping cream is on sale David picks it ALL up and this is one of the best ways to use it up…With the scones of course. But biggest question here Gemma….Jam on cream????? or cream on jam???
🙂
Hi Cherith,
Yes, this is the big question, a bit like the pineapple on pizza conundrum!
In Ireland it was jam first, in the UK cream first, with a dollop of jam, no explaining it!
Gemma 🙂
Have you tried this with coconut cream for the lactose intolerant?r
Hi Roberta,
No, I am not sure that it would work! I think if id works we will hear from a bold baker or two!
Coconut cream is a different thing to a dairy cream, I am musing here, but I cannot see how it would work. Really what is happening is that the fat of the cream is being gently cooked, to release the whey/water content, this does not apply to coconut cream.
Thank you, you got me thinking,
Gemma 🙂
The first time I made it (using ultra pasturized heavy whipping cream), it worked just fine as I left it in 14 hours and I put it into 2 brownie pans to cook overnight just so there was plenty of air space. HEAVEN! BUT, it must be eaten within 2 days or the flavor goes away and it seems a bit syrupy. I made it once more and only cooked for 11 hours and it didn’t work. The taste is so good that I love it just by a spoonful! I would love to use non-ultra pasteurized but that is not available in Florida that I have found. I think mine works fine but am sure the non-pasteurized would produce more and thicker clotted cream from what I’ve seen, I ended up with the wonderful (favorite part) yellow top and way more ‘whey’ which was thicker but did make delicious scones. I can’t wait to do this again and try it in mashed potatoes and truffles.
Hi Mary,
You should be able to get pasteurized cream in Florida, in the dairy cabinet, usually with the fresh milk. Here in LA it is knows as Heavy Whipping Cream.
Thank you for telling us about your method, it is a good one, I think using the shallow pan helps here!
Gemma 🙂
I live an hour and a half outside of Asheville, NC. None of the three grocery chains were able to order cream that was not ultra pasteurized. Ditto, either of the two health food stores. Finally, we drove to Asheville and went to Whole Foods. I paid 4.99 for a pint. I made half a batch and it turned out fine. After reading why pasteurized cream works and ultra pasteurized cream doesn’t I really didn’t want to take a chance on using the ultra pasteurized. Would love to find another source but am not holding my breath.
Hi Charlotte,
Such a shame that natural dairy cream is not available widely in a country where there is a great dairy industry. Farmer’s markets can be a great place to find producers, do not give up, I bet there is a market close enough to you. Once you find your source, you will be delighted!
Gemma 😉