Bold Baking Basics, Homemade Ingredients

How to Make Clotted Cream

3.78 from 22 votes
My Clotted Cream recipe is creamy, buttery, and simple enough for anyone looking to make their own ingredients from scratch.
Clotted Cream

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.

clotted cream, clotted cream recipe, how to make clotted cream, make clotted cream, clotted cream substitute, making clotted cream, what is clotted cream, how to use clotted cream, clotted cream baking, clotted cream help

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.

Make More Ingredients From Scratch!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

How to Make Clotted Cream

3.78 from 22 votes
My decadent Clotted Cream recipe is simple enough for anyone looking to make all of their own ingredients from scratch.
Author: Gemma Stafford
Servings: 3 cups
Prep Time 5 mins
Cook Time 12 hrs
Total Time 12 hrs 5 mins
My decadent Clotted Cream recipe is simple enough for anyone looking to make all of their own ingredients from scratch.
Author: Gemma Stafford
Servings: 3 cups

Ingredients

  • 2 pints (1 liter) heavy cream (not ultra pasteurized) high fat content

Instructions

  • Pre-heat your oven to 175°F (80°C)
  • 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. 
  • 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. 
  • After the 12 hours remove your dish from the oven. You will notice a bubbly, yellow surface. This is the clotted cream.
  • Allow to cool at room temperature then cover and put in the fridge overnight for it to set. 
  • 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. 
  • Spread the clotted cream on scones with jam. Store your clotted cream in the fridge for up to 5 days. 

Submit your own photos of this recipe

0 Images

98
Comments & Reviews

avatar

newest oldest most useful
Sfisher
Member
Sfisher
4 months ago

Well, as all the Heavy Cream / Wipping Cream in NC seems to be Ultra-Pasteurized. It’s a fortunate thing Amazon sells Clotted Cream as well as Double Cream.

Sfisher
Member
Sfisher
4 months ago

I’ll be darned! I’m not sure when it happened, but all the heavy cream/ whipping cream in the stores near me in NC is ultra-pasteurized.

Pwpfgirl
Member
Pwpfgirl
4 days ago

Can you use two 9×14 to increase surface area? And if yes, does that reduce the time?

Evana Abraham
Guest
Evana Abraham
8 days ago

To thicken the cream, even more, you can add a couple of tablespoons Corn Starch to the cream before placing it in the Oven.

Elizabeth Bondarenko
Guest
Elizabeth Bondarenko
1 month ago

Made this the other day and everything looked ok. I scraped it out after refrigeration and there wasn’t an awful lot of liquid left over. After I had refrigerated the cream overnight I tried to blend it together but it was as hard as a rock. In the end I kept adding enough milk to loosen it and whisk it up. The cream I used was thickened cream (Australia) with 35% fat but it also has gelatine in it. The only other one I can try is pure cream which is 39.4% fat, and obviously more expensive. I would like… Read more »

Kim
Guest
2 months ago

Hi, we fell head over heels for Clotted Cream on a recent trip to the U.K. and Ireland. I have tried three times to make this recipe (twice in the oven and once in a crock pot) unsuccessfully. 😪 Each and every time it looks and tastes wonderful, the consistency is the problem. It comes out crumbly and near impossible to spread. Where could I have gone wrong?

Member
Melissa Norman Lyons
3 months ago

Can this be frozen. You mentioned that it will last for 5 days. It’d go to waste for me.
Do you think it’d hold up frozen?

Alison
Guest
Alison
3 months ago

Can it be just be regular pasteurized and not ultra. Or does it need to be not pasteurized?

Clara Stein
Member
Clara Stein
3 months ago

Hi, I just made the cream. How do I use in the scones like Emma say on the video? Instead of the milk?
Thanks a million

Marie-clare
Guest
Marie-clare
4 months ago

Oh no…I forgot about it and left it a little too long, it looks like clotted cream and the texture is right, but it has soured a little….any suggestions other than dump and start again? I hate waste!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford