Home » All Recipes » Components » » Homemade Clotted Cream (Faux Clotted Cream)
by Baker BettieMarch 27, 2018
Learn how to make this quick (less than 5 minutes!) and easy homemade clotted cream to serve on top of scones! Clotted cream is a very thick, creamy, slightly sweet, and tangy topping often served with scones at a traditional English cream tea.Pin it for Later »
What is Clotted Cream?
Traditional clotted cream, also called clouted cream, cornish cream, or devonshire cream, is a very thick cream that is made by slowly heating unpasteurized cream until it clots. Clotted cream has a very high fat content, around 55-65%, giving it a thick consistency and a very luxurious mouthfeel.
The characteristics of clotted cream are described as a butter/whipped cream hybrid. The flavor is rich and fatty with a very slight sweetness and tanginess. It is most traditionally served as a topping to scones paired with jams at traditional English cream teas.
Clotted Cream Recipe Overview
Skill Level: Beginner
Clotted cream is near impossible to find in the United States. Preparing it the traditional way, by cooking unpasteurized cream, can be even more difficult because of the U.S. laws around selling raw milk. There are a few recipes out there that call for cooking pasteurized cream at a low temp for a long time with very varied reviews.
But during my research I found several recipes that were for a quick faux clotted cream utilizing ingredients that are much easier to come by in the U.S. This homemade version of clotted cream mimics the real thing in texture and flavor and is equally as delicious served on scones or American butter biscuits. It is highly addictive.
How to Make Homemade Clotted Cream
For my version, we are using heavy cream combined with mascarpone cheese. The cream will contribute to the fluffy texture while the mascarpone will thicken it and add more fat content.
The process of how to make clotted cream happens in two short steps:
- Whip the cream to soft peaks.
- Add the mascarpone and sugar and whip until combined.
It really is that easy to make! How fun would it be to host your own English tea with beautiful homemade scones paired with this clotted cream, quick jams, and lemon curd?!
Tips, Tricks, & Techniques
- Keep the heavy cream cold before whipping it. Heavy cream will not thicken if it isn’t cold.
- If you absolutely cannot find mascarpone cheese, cream cheese can be substituted. The flavor will be not quite the same as real clotted cream, but it will still be delicious!
Ingredient Functions
- Heavy Cream is whipped until slightly thick to add a bit of a fluffy texture.
- Powdered Sugar is used, in a very small amount, to add just a touch of sweetness.
- Mascarpone Cheese adds thickness and a very slight tanginess to the clotted cream.
Yield: About 2 Cups
Homemade Clotted Cream
Prep Time5 minutes
Total Time5 minutes
This is a recipe for easy homemade faux clotted cream to serve on top of scones! This recipe mimicstraditional clotted cream and is very thick, creamy, slightly sweet, and tangy!
Ingredients
- 1/2 cup (4 fl oz, 118 ml) heavy cream, double cream, or whipping cream, cold
- 1 TBSP (8 gr) powdered sugar, confectioner's sugar, or 10x sugar
- 1- 8oz container (226 gr) mascarpone cheese or cream cheese, at room temperature
Instructions
- In the bowl of a stand mixer or a large bowl with a hand mixer, whip the cream to soft peaks.
- Add the powdered sugar and the mascarpone cheese to the bowl and beat until combined and fluffy. Do not beat too much or it will start turning into butter.
- Store in an airtight container in the refrigerator for up to 1 week. Allow to sit at room temperature for about 30 minutes before serving for the best texture.
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Nutrition Information:
Amount Per Serving:Calories: 0
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Kayle (The Cooking Actress) —Reply
I’ve never had clotted cream and now I’m so curious!
Kristin "Baker Bettie" Hoffman —Reply
AH! It’s soooo good!
Amy —Reply
Is the cream served cold ?
Kristin "Baker Bettie" Hoffman —Reply
Typically served slightly cool. I remove it from the fridge about 30 minutes before serving! I hope you enjoy! <3
Pam —Reply
sorry but this is not English clotted cream. It may taste good but it’s not clotted cream.
Kristin "Baker Bettie" Hoffman —Reply
Hi Pam! Yes, I know this isn’t true clotted cream. The article addresses that. It is a faux version of clotted cream that can be made very quickly for those that do not have easy access to the real stuff! Glad you thought it tasted good!
tom —Reply
This is NOT clotted cream. It is NOTHING like clotted cream. If you want clotted cream just make clotted cream. Gee.
Kristin "Baker Bettie" Hoffman —Reply
Yes Tom, you are certainly welcome to make the real thing if you have access to raw milk (this isn’t readily available everywhere) and the amount of time it takes to make it! Those who do not have those things are also certainly welcome to also enjoy this faux version! It is equally delicious, easy to make, and accessible to those who do not have access to raw milk. 🙂
jeannie conway —Reply
read the whole recipe..its an americanized easy version..it states that everywhere..its delicious as i have made it before…gee
Bettie —Reply
🙂
Sarah C. —Reply
Fooey to all the snobby naysayers (who don’t know the meaning of “faux”?!)! THANK YOU for this recipe! Sure, it isn’t TRUE clotted cream, but it’s done in 5 minutes with simple ingredients and is a very close mockup (I think knowing the consistency of the real stuff probably helps too). I can’t remember if I reduced or omitted the sugar completely the first time I made it, but it was AMAZING. I’m making more soon and will continue to do so. With a lil lemon curd on a nice scone?! Who even cares if it’s “true” clotted cream – I’m D-R-O-O-L-I-N-G.
Selina —Reply
No, it’s not. But it is a good substitute and quicker then making clotted cream over night. It’s great to have options.
jaimie l warren —Reply
You should try to find some manners while you buy something that is not available to us mere mortals in the US. Look up the word faux while you’re at it.
LJ —Reply
The author doesn’t claim it to be clotted cream but ‘faux’
Don’t be so rude and nasty
Leeza —Reply
Thank you for this recipe . I have been searching for a fast recipe to make clotted cream as i have a microwave convection oven and cannot turn it on for 12 hours as the original recipe requires . Will definitely try this .
Kristin "Baker Bettie" Hoffman —Reply
Let me know how it goes Leeza!
Kaleen Strandberg —Reply
This is my 2nd time making this. It tastes wonderful and it is a lot less time-consuming. All of my friends who have tried, love it! Thank you for this easier version of clotted cream.
Karen —Reply
I just made this to serve tomorrow. It’s a little thicker than I expected and I’m unsure why. Would beating it even more change it to a softer consistency? What could I use to thin it a little bit? More cream? I’ll let you know how it goes.
Bettie —Reply
Hi Karen, I will say that this is a bit thicker than traditional clotted cream. You could definitely stir in a little more milk or cream and also if you don’t whip the cream to very stiff peaks it will help with the thickness. Hope it was enjoyed!
Karen —Reply
This was very much enjoyed and went well with our pumpkin scones. As it turned out, it was perfect just as written. It just needed to sit at room temp for about 30 minutes before serving, and that made it a more spreadable consistency.
Bettie —Reply
Oh, I’m so happy to hear that Karen! So great!
Barbara Butler —Reply
I am looking forward to trying this. I have tried making clotted cream a time or two & have not been happy with the results. This recipe sounds like a good American solution.
Bettie —Reply
Hi Barbara, let me know if you try it!
Janet Smith —Reply
So happy I found this recipe! I have tried making clotted cream the old fashioned way, but it is not always consistent. I have to make scones and clotted cream for a church function for at least 60 people next weekend so this is what I’m serving.
Bettie —Reply
That is so great to hear Janet! It is perfect for a crowd and what I developed it for. Slightly different than the real thing but equally as delicious!
Tammy —Reply
I followed the directions and mine came out like it’s on the verge of being butter. lumpy and separated. What did I do wrong? I didn’t beat the cream too much.
Bettie —Reply
Hi Tammy! That is very strange! I’m really not sure what happened. I have made this many times and have never ha that happen. The cream was at soft peaks before you added the mascrapone?
Tammy —Reply
Ok it must have been the cheese It tasted good, just looked a little wonky. Thanks!
Nicole —Reply
Hello,
I just wanted to let you know that you do not need to use raw cream to make clotted cream. However, you must use a cream that has been pasteurized, not ultra pasteurized with additives. Even Roddas clotted cream is pasteurized. Simply pouring pasteurized heavy cream into a dish and baking at a low temp for twelve hours is enough to make the good stuff. Just check your cartons to make sure it says pasteurized, not UHT, which by law they have to state.Bettie —Reply
See AlsoLemon Raspberry LoafHi Nicole! Thanks for the info! I think I’ll still prefer to make this as it is very quick and easy and so delicious. But good info to know! <3
Joanne —Reply
Could you use Nicole’s recipe of baking 12 hrs in oven in a slow cooker?
Sarah —Reply
Yes, there are recipes out there that give timing for the slow cooker. 7 hours on low I think. You have to make sure it doesn’t exceed 180 degrees F.
Scott —Reply
Is double (heavy) cream that different over the pond that it whipps better cold? A lot more work cold close to room temp takes a fraction of the time
kakryn s. —Reply
Hi Scott, I am somewhat old, and I have to say that I have ALWAYS put whipping cream into the freezer for a while before trying to whip it, as well as the bowl and beaters for the mixer. Super cooling everything is the way to ensure well whipped cream. I’ve NEVER tried to whip cream that was at room temperature.
ANN —Reply
This worked wonderfully! I made a half batch for sour cherry scones, and added herbs to the other half to go with goat cheese and chive biscuits. Thank you!
Geraldine May —Reply
Ann this sounds wonderful Could you please share the biscuit recipe? my email is [emailprotected]. Thank you.
Bettie —Reply
Hi Geraldine! Here is the link to the biscuit recipe: https://bakerbettie.com/butter-biscuits/ Enjoy!
David —Reply
My family loves clotted cream, and the real stuff is super easy, it just takes time.
All of the cream we can get near us is ultra pasteurized. This will definitely work, you will just not have as high a yield. At 175, my oven does an auto shutoff, so I pour cream into a large dish and heat 12 hours at 180. Then chill for 8 hours.
Drain off liquid and stir what is left all together. That is all you have to do! However, I now have two full pounds of fresh clotted cream waiting for the scones I will make tomorrow for Christmas morning breakfast. That took two quarts of heavy ultra pasteurized cream from Brookshires (40% milkfat). I had four cups of liquid cream left, but fortunately, we all love cream in our coffee. So it is a win win ! LolBaker Bettie —Reply
Thanks David!
Cher —Reply
Thank you David! Although I can’t imagine having my oven on for 12 hours! Will have to wait till a special occasion to make this.
Paul —Reply
Marscapone cheese Is very similar to clotted cream in my opinion. It might have a bit more tang to it but as is very good on scones and fruit.
Pam —Reply
I made this yesterday and I think it’s fantastic! While it may not be ‘true’ clotted cream, the ease of making it, along with it tasting wonderful – makes it a 5-star recipe in my book! I did wonder if you can freeze it? I have so much that I’ll never use it all up in a week. Thanks Bettie for this great recipe!
Laura —Reply
Clotted cream is available to us in the US. I’m making it right now for the 3rd time as I’m typing this. I’m actually trying it with ultra pasteurized cream for the 1st time but I think it will turn out fine. Had it in the oven for 14 hours. It’s just super fast doing it the faux way I’m sure. I’m super excited to get it finished.
Baker Bettie —Reply
That’s awesome!
jerry —Reply
I’d love to know how your clotted cream turned out using ultra pasteurized heavy cream because that all I can find and I’ve read that it won’t work
April —Reply
This is a great, fast recipe if you don’t have access to the real deal. I had English double cream at home and used that. I would say use heavy cream instead or don’t pre-whip the double cream before adding the other two ingredients. It’s already really thick and made mine into butter with just a little pre-whip. Still delicious but I prefer a more creamy texture so next time I’ll use heavy cream.
Baker Bettie —Reply
Thanks for sharing!
Tug —Reply
This is a FANTASTIC substitute for true Devonshire (clotted) cream. Can it be frozen?
Peter Iveson —Reply
clotted cream does not have sugar added.
Jeri —Reply
Did I miss a video of you making this? Visuals really help me.
Thanks!
JeriBaker Bettie —Reply
I don’t have a video for this one.
Tiana —Reply
This is a great quick recipe. I have made it both ways. First was the cream cheese, then the Mascarpone. Hands down I wouldn’t make it with the cream cheese again. The Mascarpone makes it so smooth tasting. Wonderful.
Cherie —Reply
Can this be frozen?
Baker Bettie —Reply
I don’t suggest it, it won’t come back as nice after thawing.
Susan —Reply
We had a Bridgerton Birthday Brunch Tea Party for my Daughter-in-Love and we all loved your clotted cream. It was delicious and so easy!! Thank you!!!
Baker Bettie —Reply
I’m so glad! What a fun idea!
Geneva Bridges —Reply
For my scones I made a faux Devonshire cream mixing sour cream with heavy cream and then a touch of sugar to balance the sour. it was good but now I am going to try your recipe using mascarpone. Thanks!
Baker Bettie —Reply
Enjoy!
Simcha —Reply
Thanks for this recipe! I couldn’t get kosher supervised clotted cream and wanted to make a traditional English tea with scones and jam and cream. This was really easy and yummy. Thank you very much. Unfortunately we had to cancel the family party due to illnesses (grrr pandemic) but the trial run was delicious. Would it freeze do you think for when we can reschedule?
Baker Bettie —Reply
Glad you liked it! Yes, you can freeze it. I would thaw it overnight in the fridge when you’re ready for it.
Marguerite Pearson —Reply
Can I make clotted cream a day ahead?
Baker Bettie —Reply
Yes! You can store it in the fridge in an airtight container for up to 1 week.
Cab —Reply
You are misleading about the cream. Pasteurized cream is fine and available in the US. YOU DONT NEED UNPASTEURIZED CREAM.
Avoid ULTRA PASTEURIZED. IT doesn’t clotted as well.Valerie C —Reply
Sounds great. What temp is best for the mascarpone cheese? Seems harder to work with when cold, but warmer makes the cream go soft.
Baker Bettie —Reply
The mascarpone cheese should be room temperature.
Renee —Reply
How interesting….I just found a recipe for ‘true’ clotted cream and pasteurized cream is ok (they tell me) so long as it is not ULTRA pasteurized. However, it does require about 12 hrs. in the oven then 12 hrs. in the refrigerator. I DID find some in a jar at Market Basket but I was pretty unimpressed until I stirred in some sugar and a dot of vanilla. I am very grateful for this Americanized version. I had gone to bed one night wondering what the outcome would be if I whipped cream cheese OR Mascarpone into my homemade whipped cream……now I know!!
As to what’s ‘original’, the English have a verra backwards method of stirring their tea and I tell my friends, “We’re in America now. If you what to stir your tea like a trucker at a truck-stop cafe, you go right on ahead because that’s what I’m going to do.”Rachel —Reply
Having never tasted mascarpone or clotted cream (oh, but how I want to~) I’ll definitely give this recipe a try.
At least, the fancy continental grocery store carries mascarpone even though it’s a little expensive.
For science!
Baker Bettie —Reply
Enjoy! I love mascarpone 🙂
Nancy W. —Reply
Thanks for this quick and easy clotted cream recipe! Sure, it’s not the real deal, but no one was complaining at my table!
YUMMO!!Baker Bettie —Reply
Glad you like it!
Colleen —Reply
Delicious!! I like it more than clotted cream! We make it every time we have ‘tea’!!
Thanks for the great ‘faux’ replacement!!Jellybean —Reply
My 12 year old daughter and I LOVE this recipe! ❤️
We have made it over and over again the past few years, and we are craving it again. So I will be surprising her today with it along with some yummy scones, strawberry jam and some tea of courseEm —Reply
The director of the historic site I volunteer at wanted to serve cream scones in there cafe, but it’s basically impossible to get anything but UHT cream here. (Everything’s imported.) I made a couple batches of this instead and the visitors seemed satisfied!
da —Reply
may i know how long does it takes to whip the cream?
Baker Bettie —Reply
About 2-3 minutes but you really have to go by sight instead of timing.
Sue —Reply
My family loves tea parties (we have a lot of women in my family and we all love tea) we used this recipe all the time and love it! I can make a big batch in no time. Clotted cream seems to only come in small jars and would take forever to make the real thing for my large family. This recipe is fabulous!,
Baker Bettie —Reply
How fun! I love a tea party. I’m so happy you enjoy the recipe!
