Home-made Clotted Cream Recipe (2024)

FAQs

How is clotted cream made? ›

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England.

Heavy (whipping) cream or double cream: The higher-fat layer of dairy product skimmed from milk before hom*ogenization is cream. Heavy cream with fat content of 36% or double cream with fat content of 48% will work well in making clotted cream.

Did you transfer more whey than you realized when scooping the clots of cream into a bowl? I find that my clotted cream is too runny when I use ultra pasteurized cream, don't let it chill long enough or transfer too much whey when scooping out the clots of cream.

Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.

What is a good clotted cream substitute? If you can't get your hands on proper clotted cream, you could of course simply whip some heavy cream but you could also have a go at some other types of cream like mascarpone or creme fraiche.

It most likely originated around Southwest England in Cornwall or Devon, which is why it is often referred to as Devonshire cream, devon cream, or Cornish cream. Clotted cream is very similar to the taste and feel of buttermilk cream or whipped cream but is more subtle in flavor and smoother in texture.

Whether clotted cream is made at home or bought in a supermarket, the process is the same. Clotted cream was used historically as a way to preserve milk. An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks.

Clotted cream has a mildly sweet flavor often described as having a nutty, cooked milk taste. It has been characterized as falling somewhere between whipped cream and butter in terms of its richness.

Cream (single, whipping, double, even clotted) in hot chocolate, yes by all means, and also sometimes in hot coffee.

Is clotted cream just whipped butter? ›

With its ultra-thick consistency, clotted cream can even be mistaken for butter. But butter is churned, rather than separated, and while clotted cream may be closer to butter in terms of fat content, its flavour is more milky than buttery.

It's traditionally made in Devon and Cornwall and served with scones or desserts or made into ice cream. If you buy an ice-cream in Devon or Cornwall it's usual for your ice cream to be topped off with a spoonful of clotted cream.

So to answer your question, you probably won't get exactly what you want. The fresh cream you add will likely whip, and the clotted cream is thick enough that you might not have the stability issues I had, but it definitely won't be a regular whipped cream. I would be careful whipping it at all, however.

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.

Place the cream cheese in a medium bowl and beat with a hand mixer until fluffy and smooth. Add butter and beat. Add sour cream and beat once more until smooth. Serve on fresh scones.

Health Benefits of Clotted Cream

With a minimum butterfat content of 55%, clotted cream is high in fat with a rich mouthfeel. While not advisable to enjoy copious quantities of clotted cream daily, it does possess a good amount of vitamins A, B12, and D, calcium, magnesium, protein, zinc and phosphorus.

Clotted cream and whipped cream are both made with heavy cream, but while whipped cream is whipped into airy peaks, clotted cream is heated and separated, for a far denser texture. With its ultra-thick consistency, clotted cream can even be mistaken for butter.

Importing Clotted Cream from the United Kingdom requires a permit to import. "The Canadian Government" has not allowed companies the quota to import Clotted Cream from England.

Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream. But considering crème fraîche's more tangy, sour flavour, it will be a better fit for some recipes than others.