Go Back

British Clotted Cream

A rich, thick cream made from heavy cream, perfect for enhancing pastries and desserts with its sweet, buttery flavor.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours
Total Time 12 hours
Servings: 8 servings
Course: Dessert, Topping
Cuisine: British
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pints heavy cream Ensure it’s cream without additives; avoid ultra-pasteurized cream for best results.

Method
 

Preparation
  1. Pour the heavy cream into a large saucepan.
  2. Heat the cream gently over low heat, ensuring it doesn’t boil, maintaining a temperature of about 180°F (82°C) for about 1 to 2 hours.
  3. Remove the saucepan from the heat and let it cool to room temperature, which may take about an hour.
  4. Cover the saucepan with a clean kitchen towel or plastic wrap and refrigerate for 12 hours or overnight.
  5. After refrigeration, carefully remove the saucepan from the fridge to find a thick, yellowish layer of clotted cream on the surface.
  6. Use a slotted spoon or spatula to gently scoop the clotted cream into a separate bowl.
Storage
  1. Store your British Clotted Cream in an airtight container in the refrigerator for up to a week.
  2. To freeze, use an ice cube tray or silicone molds, and transfer to a zip-top freezer bag once solid. Thaw in the refrigerator overnight before using.

Notes

Use the freshest heavy cream for the best flavor and texture. Timing is crucial; do not rush the cooling process. Avoid boiling the cream as it may prevent proper clotting.