Quick 5-Minute Clotted Cream Recipe (2024)

FAQs

What is the closest thing to clotted cream? ›

Pour heavy cream into the container of the blender and cover. Turn the motor on to low speed for 10 seconds and then switch to the highest speed for 10 seconds to make soft texture or 20 seconds for a more firm texture, depending on your desired consistency. The result? Perfect whipped cream peaks!

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.

No. If done right, the consistency will already be thick and creamy with no extra whipping required. How do you loosen clotted cream? If you feel like the consistency is too thick, simply stir in a small amount of the thin leftover liquid.

The next best thing would be any other thick cream. Get some double cream (heavy cream to Americans) and whip it until stiff, and you'll have about the right consistency.

So if you're unable to find clotted cream, don't feel like making your own, or want to try something different, whipped cream, mascarpone cheese, and coconut cream are all fine substitutes. Each of these options provides a creamy texture and can be enjoyed with scones and desserts.

Melt 1/4 cup unsalted butter (that's 4 tablespoons or half a stick) and let it cool to room temperature. Then, whisk it together with 3/4 cup whole milk. This mixture is equivalent to 1 cup of heavy cream and can be used in almost any recipe that calls for heavy 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.

Why can't you find clotted cream in the US? ›

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.

It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.

Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.

Clotted cream has the richness of butter but the creaminess of whipped cream. As my colleague Anya put it, "it's everything you love about whipped cream, but better because it's thick." It's thick enough to sit on top of a scone rather than sink in; in that way, it creates the perfect bed for a layer of jam.

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

In states like New York, Texas, and others, you can only buy raw milk directly from farms. That doesn't mean that you're totally out of luck when it comes to clotted cream here in the U.S. It might not be authentic, but versions of the cream are for sale on Amazon and at stores like Whole Foods.

While states are able to make some of their own rules regarding raw and unpasteurized dairy, the distribution of such products is banned by the FDA, so you'll have a hard time finding clotted cream in any U.S. grocery store. Therefore, usually, the best way to get your hands on some is to make it yourself.

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.

Clotted cream has a much higer fat content than double and extra thick cream. Extra thick cream is usually served spooned over desserts. It can also be used for cooking but it is not suitable for whipping.