A thick, creamy spread with a rich, buttery consistency and delicate clotted top.
This homemade clotted cream is a rich and indulgent spread perfect for scones, biscuits, and desserts. With its creamy texture and delicate flavor, it's a must-have for any traditional tea time.
Why you'll want it now, Perfectly indulgent for spreading on warm scones or desserts.
Why this recipe works
Clotted cream is made by slowly heating heavy cream until the fat rises to the top and forms 'clots.' This gentle process creates a thick, rich cream with a luxurious texture and lightly sweet flavor.
Equipment
Oven-safe dish
Plastic wrap
Refrigerator
How to make it
Pour the heavy cream into a shallow oven-safe dish, ensuring the cream is about 1-2 inches (2.5-5 cm) deep.
Cover the dish with plastic wrap and let it sit at room temperature for 30 minutes to allow any bubbles to settle.
Place the dish in the oven and set the temperature to 180°F (82°C).
Bake for 12 hours, until a thick layer of clotted cream forms on top.
Remove from the oven and let it cool to room temperature.
Once cooled, cover and refrigerate for at least 8 hours or overnight.
Gently scoop the thick clotted cream layer into a jar or container, leaving the liquid behind. Stir gently to combine the clots.
Enjoy your homemade clotted cream on scones or as a decadent dessert topping. It's a simple way to add a touch of luxury to your next tea time.
How you'll know it's ready
You'll know it's ready when a thick, golden crust forms on top of the cream.
Convection oven? (and if you don't have one)
This recipe is not affected by convection ovens, as it involves a slow heating process rather than typical baking.
Frosting, filling & glaze notes
The clotted cream should have a thick, spreadable consistency with a rich, buttery top layer.
Troubleshooting
If the cream doesn't thicken, ensure it's heated long enough and at the correct temperature.
If the cream is too runny, it may need more time in the oven to develop the clots.
For a smoother texture, gently stir the clotted cream before serving.
If the cream separates, let it cool completely before refrigerating.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Make ahead
Clotted cream requires a lengthy baking and chilling time, so prepare it a day in advance for best results.
Variations
Add a splash of vanilla extract for a subtle flavor enhancement.
Stir in a bit of lemon zest for a citrus twist.
Mix in a spoonful of honey for added sweetness.
Frequently asked questions
What is clotted cream used for?
Clotted cream is traditionally served with scones, but it can also be used as a topping for desserts or incorporated into recipes for added richness.
Can I make clotted cream with half-and-half?
No, clotted cream requires heavy cream due to its higher fat content, which is necessary for the formation of clots.
How long does clotted cream last?
Homemade clotted cream can be stored in the refrigerator for up to 5 days.
Can I freeze clotted cream?
Freezing is not recommended as it can alter the texture of the cream.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
