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 »
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.
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!
- 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.
- 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
- 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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Amount Per Serving: Calories: 0