Indulge in the rich, luxurious taste of clotted cream, a classic British treat that's perfect for spreading on scones, muffins, or even fresh fruit. This recipe allows you to create this decadent delight right in your own kitchen with minimal effort.
The key ingredient for this recipe is heavy cream. It's important to use heavy cream that is not ultra-pasteurized, as this will affect the texture and flavor of the clotted cream. When shopping, look for heavy cream that is labeled as 'pasteurized' rather than 'ultra-pasteurized'.

Ingredients for Clotted Cream Recipe
Heavy cream: This is the main ingredient for making clotted cream. Ensure it is not ultra-pasteurized to achieve the best results.
Technique Tip for Making Clotted Cream
To achieve the best results, make sure to use not ultra-pasteurized heavy cream as it allows the cream to thicken properly. Also, using a shallow baking dish ensures even heat distribution, which is crucial for the clotting process.
Suggested Side Dishes
Alternative Ingredients
not ultra-pasteurized heavy cream - Substitute with pasteurized heavy cream: Pasteurized heavy cream can be used if not ultra-pasteurized is unavailable, but it may result in a slightly different texture and flavor.
not ultra-pasteurized heavy cream - Substitute with crème fraîche: Crème fraîche has a similar fat content and can mimic the rich, creamy texture of clotted cream.
not ultra-pasteurized heavy cream - Substitute with mascarpone cheese: Mascarpone cheese has a thick, creamy consistency that can serve as a good alternative, though the flavor will be slightly different.
not ultra-pasteurized heavy cream - Substitute with double cream: Double cream has a higher fat content and can provide a similar richness and texture to clotted cream.
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How to Store / Freeze This Recipe
To store your clotted cream, transfer it into an airtight container. This will help maintain its freshness and prevent any unwanted flavors from seeping in.
Place the container in the coldest part of your refrigerator. The clotted cream can be stored in the fridge for up to 5 days, retaining its rich, luxurious texture.
If you wish to freeze the clotted cream, spoon it into a freezer-safe container, leaving a bit of space at the top to allow for expansion.
Seal the container tightly and label it with the date. This will help you keep track of its freshness.
When you're ready to use the frozen clotted cream, transfer it to the refrigerator and let it thaw slowly overnight. This gradual thawing process will help preserve its creamy consistency.
Once thawed, give the clotted cream a gentle stir to restore its smooth texture. Avoid vigorous stirring, as this can break down the delicate structure of the cream.
For best results, use the thawed clotted cream within 2-3 days. This ensures you enjoy its full flavor and creamy goodness.
Remember, clotted cream is best enjoyed fresh. While freezing is an option, it may slightly alter the texture. Always aim to use it within the recommended storage times for the best culinary experience.
How to Reheat Leftovers
- Gently warm the clotted cream in a saucepan over low heat. Stir occasionally to ensure even heating, but be careful not to let it boil.
- Place the clotted cream in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir gently until warmed through.
- Microwave the clotted cream in short bursts of 10-15 seconds, stirring in between to avoid overheating and ensure even warming.
- Preheat your oven to 250°F (120°C). Place the clotted cream in an oven-safe dish, cover with foil, and warm for about 10-15 minutes, checking occasionally to prevent it from getting too hot.
Best Tools for Making Clotted Cream
Oven: Used to maintain a consistent low temperature for baking the cream over an extended period.
Shallow baking dish: Ensures the cream is spread out evenly, allowing for proper thickening.
Refrigerator: Essential for cooling the cream and allowing it to set properly after baking.
Spoon: Used to transfer the thickened clotted cream into a jar or serving dish.
Jar or serving dish: For storing or serving the finished clotted cream.
Aluminum foil or lid: To cover the baking dish during refrigeration, preventing any unwanted flavors from contaminating the cream.
How to Save Time on Making This Recipe
Use a slow cooker: Instead of baking, use a slow cooker on low for 12 hours to save oven space and energy.
Batch preparation: Make a larger batch of heavy cream to have clotted cream ready for multiple uses.
Overnight method: Start the process in the evening so the cream bakes overnight, saving active daytime hours.
Quick cooling: Place the baking dish in an ice bath to speed up the cooling process before refrigerating.
Pre-measure ingredients: Measure and prepare your heavy cream in advance to streamline the process.

Clotted Cream Recipe
Ingredients
Main Ingredients
- 4 cups Heavy Cream not ultra-pasteurized
Instructions
- Preheat your oven to 180°F (82°C).
- Pour the heavy cream into a shallow baking dish.
- Bake for 12 hours. Do not stir or disturb the cream.
- Remove from oven and let cool to room temperature.
- Cover and refrigerate for at least 8 hours.
- Spoon the thickened clotted cream into a jar or serving dish.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Recipe
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