Clotted Cream – a super quick and easy version made with only 4 ingredients in less than 10 minutes. No need to turn on the oven and heat up the house! Goes perfectly with your scones for afternoon tea, Mother’s Day breakfast/brunch or for brunch dates with your girlfriends. Tastes amazing!
I’m so excited to share with you guys this *ABSOLUTE* perfect pair to your favorite scones and even is delicious on waffles. And since Mother’s Day is just around the corner, why not set up a lovely breakfast/brunch for Mom. Then serve this easy and rich faux clotted cream to go along with your jam on scones.
With this being a British staple, it’s actually harder to find clotted cream in stores here in the US, especially in smaller towns. They can get quite pricey too if you buy the imported ones. Moreover, if you decide to make a homemade version of this the usual way, you’ll be frustrated finding that “non ultra pasteurized heavy cream”. Good luck with that.
But don’t worry. I just found the easiest route in recreating this luscious heavenly spread using 4 simple ingredients that comes ready in less than 10 minutes.
What Is Clotted Cream?
Clotted cream, also known as Devonshire Cream, is a thick, creamy, white spread that is a staple on British tea-time tables. It has a consistency similar to that of softened cream cheese. Traditionally, this cream is made from heating an unpasteurized cow’s milk in a shallow dish for hours and hours resulting in a luscious yellow cream with a distinctive crust on top. This smooth rich cream is then used to serve with scones (or any baked treats), for afternoon teas, or even make it a dessert.
How To Make Clotted Cream?
Okay, first of all, my version of clotted cream here isn’t the traditional one. But it is as good and satisfying as the real thing. So before we get on with MY version, let’s talk about the traditional version of making it.
Making the traditional clotted cream requires only ONE ingredient and lots and lots of waiting. I can do with the long wait, but it’s so darn hard to find that ONE specific cream. You see, you need to find a cream that hasn’t been ultra-pasteurized with at least 35% milk fat.
The reason being is that in the usual method of making the clotted cream, the butterfat has to be cooked down at a very low and very slow period of time in the oven. You need to heat it in the oven for 10-12 hours before the cream and fat rise to the top of the dish while the liquid stays in the bottom. This is now your clotted cream!
It doesn’t just end there though. Oh yeah! After skimming off that thick and smooth cream on top, you have to cool it for another 8 hours or so before you can finally spread it on your scones, biscuits or waffles (which I truly love). Although it’s mostly hands off, it’s quite a long process, I’d say.
Easy Version of Clotted Cream
If you’re a busy person or just want to indulge on something for breakfast or brunch, well you can make a clotted cream any time you want. My version here only requires 4 easy-to-find ingredients and it comes together in less than 10 minutes. All you need to do is place all the ingredients in a medium bowl and whip it all until fully combined. That’s it!
Heavy Cream. This adds a bit if fluffiness texture into this recipe.
Powdered Sugar. To slightly sweeten this faux clotted cream.
Mascarpone Cheese. Adds thickness in this mixture, and also a milky slightly sweet flavor with a tangy finish.
Sour Cream. For added flavor and longer shelf life.
What Is The Difference Between Whipped Cream and Clotted Cream?
It may look similar at first to that of a whipped cream, but you’ll know the difference once you taste it. First off, they share the same base ingredient – heavy cream. For whipped cream, the heavy cream is “whipped” into light and fluffy as a cloud pillows and sometimes added with a sweetener and/or vanilla.
Clotted Cream on the other hand is a product of heating and separating the cream and the fat from the liquid. It produces a thicker and creamy substance with no specific required taste.
What Does Clotted Cream Taste Like?
If you do love butter, you will love this clotted cream even more. Clotted cream is typically not sweetened nor well-flavored. In fact, it is well-loved with its wonderful creamy and luscious texture, similar to that of a butter. But others would describe it as having that distinct nutty cooked milk flavor and a rich sweet flavor. As for this recipe, it is creamy, milky, buttery, slightly sweet and tangy. In other words, the perfect complement to your sweet scones and baked goods. Think of butter, but better. 😉
Serve this super easy, buttery slightly sweet and tangy clotted cream with scones, biscuits, waffles and basically with any of your favorite baked goods. As to whichever comes first, is it the cream or the jam, perhaps I’ll leave that for you to decide.
Enjoy!
Tips and Notes:
- Store leftover clotted cream in the fridge for up to a week.
- Let it sit at room temperature for about 30 minutes before serving.
- For an authentic taste of British clotted cream, you can buy some online. Make sure that they come from Devon, Cornwall or Somerset.
- Keep the heavy cream cold before you start whipping it. It won’t thicken if it isn’t cold.
- If you can’t find mascarpone cheese by chance, you may replace it with cream cheese although there’ll be a difference in taste and texture.
Clotted Cream
Ingredients
- ½ cup (120 g) heavy cream
- 2 tablespoons (16 g) powdered sugar
- 8 ounce (224 g) mascarpone cheese
- ½ cup (115 g) sour cream
Instructions
- Place all ingredients in a medium bowl. Using a hand mixer, whip all ingredients together until fully combined.
- Store in an airtight container in the refrigerator for a week. For best use, allow it to sit at room temperature for about 30 minutes before serving.
Tips & Notes:
- Store leftover clotted cream in the fridge for up to a week. Let it sit at room temperature for about 30 minutes before serving.
- For an authentic taste of British clotted cream, you can buy some online. Make sure that they come from Devon, Cornwall or Somerset.
- Keep the heavy cream cold before you start whipping it. It won't thicken if it isn't cold.
- If you can't find mascarpone cheese by any chance, you may replace it with cream cheese although there'll be a difference in taste and texture.
Nutrition Information:
How To Make Clotted Cream
Place all ingredients in a medium bowl. Using a hand mixer, whip all ingredients together until fully combined.
Store in an airtight container in the refrigerator for a week. For best use, allow it to sit at room temperature for about 30 minutes before serving.
Shirley Milner says
Mascarpone cheese is at Trader Joe’s … and my local Wal-Mart
Imma says
Thanks for providing the information. I hope you like the recipe as well 🙂
Heather says
Yes we have heavy cream in Canada, it’s called whipping cream or 35% cream. You can also find very thick canned cream. It’s in a white can shaped liked canned salmon.
sheenam | thetwincookingproject says
This is perfect for mothers day!!!
ImmaculateBites says
It sure is.
Steffi says
HI Imma, In Canada, you can buy Devonshire cream (in tiny jars for half your inheritance) or whipping cream, coffee cream, half and half, etc. but you can’t buy heavy cream, not as far as i’ve ever seen. What can i sub the heavy cream in your recipe with?
Josephine Tombs says
heavy cream is actually double cream in England.
imma africanbites says
Hi, Steffi. I did some digging and yes in Canada, whipping cream is the closest equivalent to heavy cream. I’d suggest tho that you get the one with the highest fat content.