Homemade Clotted Cream is quick and easy to make. Deliciously decadent served with warm scones and homemade jam for a perfect cream tea.
No oven required, no 12 hours of baking and no leftover whey. You can produce a silky, creamy clotted cream with a delicious golden crust in around an hour using your stovetop.
Rich and thick with the consistency of soft butter, clotted cream is inextricably linked with a Devon or Cornish cream tea and there’s nothing quite like it. I’ll leave it to you to decide whether to load your scone with jam first or home made clotted cream first, either way, the result is divine.
I first tried making clotted cream while I was living in France after I promised our French neighbours an authentic Devon Cream tea. I knew it wouldn’t be easy to get hold of clotted cream and creme fraiche, delicious as it is, just wouldn’t do.
As I was trawling through recipes I came across a stovetop method for making clotted cream in an old WI booklet. The minimal effort of stirring cream for 20 minutes seemed much better than a long, slow cooking of cream in a low oven. After working out the ratio of cream to butter and the quantities, I had a go.
The results were far better than I expected and just as good as the pots I used to buy. A cream tea with homemade scones and strawberry jam topped with clotted cream became a regular occasion at the Kitchen Shed. This is the best recipe for homemade clotted cream and has been requested by neighbours and expats alike.
What do you need ?
- Fresh double cream or heavy cream, not UHT or ultra-pasteurized. I used Guernsey cream (regular readers know I love all things Guernsey) as this gives a much richer and creamier flavour but regular double cream works too. Regular double cream will make a buttery pale yellow colour clotted cream.
- Unsalted butter. Again, if you can get Guernsey butter I recommend it. Butter helps gives an extra creaminess to the finished clotted cream.
How to make Homemade Clotted Cream on the stovetop
- You will need a large, wide heavy bottomed saucepan or a saute pan. This is essential so the water in the cream is able to evaporate, leaving no whey at the end.
- Place cream and butter in your pan over a low to medium heat. Stir constantly with a wooden spoon or silicone spatula until it reaches a simmer.
- Don’t let it boil and keep stirring until it’s reduced by half. Depending on your stove and how high you have the heat, about 20 minutes or so.
- Pour into a shallow glass or ceramic dish, the larger the better. A larger surface area will give you more golden, buttery crust – the best bit !
- Pop in the fridge overnight to firm up. If you’re in a rush, the cream will be ready to eat in a couple of hours but it does thicken more the longer you leave it.
How long does clotted cream last in the fridge ?
Kept in the fridge in an airtight container it will last for up to 7 days. Once opened use within 3 days.
Can I freeze clotted cream ?
I wouldn’t recommend it. Like most dairy products clotted cream doesn’t fair well in the freezer. The texture is impaired, it becomes crumbly and doesn’t have the same creamy feel in the mouth.
However, it is safe to freeze clotted cream and it can work well for baking. Freeze fresh clotted cream for up to 3 months in an airtight container.
How to serve Homemade Clotted Cream
Serve with freshly baked scones and jam and a pot of tea.
However, clotted cream isn’t just for an afternoon tea. It’s perfect with a pudding or dessert. We love a dollop of clotted cream with our Nectarine Frangipane Tart or an apple pie or crumble. Oh, I nearly forgot – sticky toffee pudding too !
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Homemade Clotted Cream
Equipment
- A large wide heavy based saucepan or saute pan
- A large shallow glass or ceramic dish
Ingredients
- 750 ml double / heavy cream Guernsey cream if available
- 30 g unsalted butter – ideally Guernsey butter
Instructions
- Put the cream and butter in a large wide heavy based saucepan and place over a low to medium heat. Stir constantly with a wooden spoon until it reaches a simmer.
- Don’t let it boil over and keep stirring so it doesn’t catch on the bottom.
- Let it reduce by half – about 20 minutes.
- Once it has reduced, pour into a shallow dish, the more surface area the better !
- Let it cool, before covering and chilling in the fridge overnight.
- Keep in the fridge in an airtight container for up to 7 days. Once opened use within 3 days.
Notes
Pin for later
I’m linking Homemade Clotted Cream to:
- Cook Blog Share hosted by Jacqui over at Recipes Made Easy and co hosted this week by Lost In Food.
- Fiesta Friday hosted by Angie over at Fiesta Friday and co hosted this week by Food For The Soul.
Grace
Tuesday 9th of May 2023
Thank you!!! You really save my time. I did it 25 min on the stove and another 5 min swirling my spatula to remove more steam. It’s perfect!!!
Sarah James
Friday 2nd of June 2023
You're most welcome Grace, it's a pleasure to share my recipe. Glad to hear it turned out so well for you, Sarah.
Jenn L.
Wednesday 19th of April 2023
OMG! This was so tasty! It took me a little longer to reduce it down, probably because I live at higher altitude but definitely worth it. I added 2 tablespoons of powdered sugar, sifted, for a hint of sweetness since we were putting it on cinnamon scones. It was the hit of the tea party and now a permanent recipe for future events! Thanks so much for sharing the recipe.
Sarah James
Thursday 20th of April 2023
Hi Jenn, so pleased you enjoyed my clotted cream at your tea party. The slightly sweet version with cinnamon scones sounds delicious. Reducing the cream does depend on the size of the pan, how low a heat you cook it on or the altitude like you say. It's a pleasure to share my recipe, thanks Sarah.
Liv
Monday 20th of March 2023
Does anyone know roughly how much this makes in weight? I’m going to make homemade clotted cream ice cream and think it will be even better with homemade clotted cream!
Sarah James
Monday 20th of March 2023
Hi Liv, ice cream made with homemade clotted cream is delicious. I haven't weighed the cream in grams but the recipe makes roughly 30 tablespoons of clotted cream depending on how far you reduce the cream.Hope this helps, Sarah.
Lauren
Wednesday 9th of November 2022
Making this for the first time, do you use salted or unsalted butter? Thanks!
Sarah James
Thursday 10th of November 2022
Hi Lauren, I used unsalted butter in the recipe. I hope you enjoy making your clotted cream, Sarah.
RubyD
Wednesday 14th of September 2022
It was very simple to make and the detailed instructions were excellent but it has turned out very, very thick. What would you recommend to thin it? Thanks!
RubyD
Wednesday 14th of September 2022
@Sarah James, it is more like HARD butter! I also made some using the oven method and it's much creamier and softer. I'm not sure why it's so stiff. I suppose leaving it out of the fridge for awhile would also help. I'm hesitant to add cream because I fear it might alter the flavour a bit.
Sarah James
Wednesday 14th of September 2022
Hello Ruby, thanks for your comment. The texture should be very thick, like a soft butter. You could try adding a little double cream to loosen it a little if you're finding your cream is too thick. Hope this helps, Sarah.