Baker Bettie

Homemade Clotted Cream (Faux Clotted Cream)

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 »

Bowl of homemade cloted cream

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.

Clotted cream and jam on a scone

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:

  1. Whip the cream to soft peaks.
  2. 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.
Homemade clotted cream on a scone

Homemade Clotted Cream

Yield: About 2 Cups
Prep Time: 5 minutes
Total Time: 5 minutes

This is a recipe for easy homemade faux clotted cream to serve on top of scones! This recipe mimics traditional clotted cream and is very thick, creamy, slightly sweet, and tangy! 


  • 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


  1. In the bowl of a stand mixer or a large bowl with a hand mixer, whip the cream to soft peaks.
  2. 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.
  3. 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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40 comments on “Homemade Clotted Cream (Faux Clotted Cream)”

  1. I’ve never had clotted cream and now I’m so curious!

  2. Is the cream served cold ?

  3. sorry but this is not English clotted cream. It may taste good but it’s not clotted cream. 

    • 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!

  4. This is NOT clotted cream. It is NOTHING like clotted cream. If you want clotted cream just make clotted cream. Gee.

    • 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. 🙂

    • read the whole recipe..its an americanized easy states that everywhere..its delicious as i have made it before…gee

    • 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.

  5. 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 .

  6. 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.

    • 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!

  7. 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. 

  8. 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.

  9. 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.  

    • 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!

  10. 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.

  11. 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. 

    • Hi 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

    • 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

      • 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.

  12. 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! 

  13. 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 ! Lol

  14. 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.

  15. 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!  

  16. 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. 

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