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Homemade Clotted Cream

Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.

 

Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.

 

Rich and thick with the consistency of soft butter, clotted cream is inextricably linked with a Devonshire 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, it’s divine.

 

 

I first tried making clotted cream whilst living in France because clotted cream wasn’t available locally and I’d promised an afternoon tea to our French neighbours. I wanted our neighbours to experience a proper afternoon tea so decided you can’t have scones without clotted cream. As I was trawling through recipes I came across this one in an old WI booklet, as always an excellent source of traditional recipes. I chose this quick method as it didn’t involve long, slow cooking in a low oven and there was no waste. Definitely well worth the effort involved with stirring.

 

I’ve used Guernsey cream and butter (regular readers know I love all things Guernsey) as this gives a much richer and creamier flavour but regular double cream works too. I’ve even used French cream (which doesn’t have as high a fat content as English double cream) and still achieved good results.

Add the cream and butter and bring to a gentle heat stirring all the time. Simmer until reduced by half, stirring occasionally so the cream doesn’t catch on the bottom of the pan.

 

Pour into a shallow dish and pop in the fridge overnight and it’s ready. Scoop out the cream and put in a sealed jar or container and keep in the fridge for up to three or four days.

 

Here’s the recipe for Homemade Clotted Cream in quick printable format so you can have it to hand while you try it out.

 

5 from 45 reviews

Homemade Clotted Cream

11/08/2020
: 6 to 8
: 1 min
: 26 min
: Easy

Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.

By:

Ingredients
  • 750 ml (3 cups) double / heavy cream (Guernsey cream if available)
  • 30 g (2 tablespoons) butter - ideally Guernsey butter
Directions
  • Step 1 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.
  • Step 2 Don’t let it boil over and keep stirring so it doesn’t catch on the bottom.
  • Step 3 Let it reduce by half – about 20 minutes.
  • Step 4 Once it has reduced, pour into a shallow dish, the more surface area the better !
  • Step 5 Let it cool, before covering and chilling in the fridge overnight. Use within three or four days.

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Pin Homemade Clotted Cream for later:

Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.

 

Serve Homemade Clotted Cream with homemade buttermilk scones and jam for a perfect cream tea. Decadent, delicious and so enjoyable ! Homemade Clotted Cream isn’t just for scones, it’s delicious with chocolate cake or why not try it with my Nectarine Frangipane Tart?

 

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.
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72 thoughts on “Homemade Clotted Cream”

  • I just made this and the result is great, BUT it took 2 hr. I think I followed the recipe – heated the cream to the point I had to stir continuously to prevent foaming over. After 20 min there had been no reduction in level. After a bit more I reduced the heat slightly (temp was still 207 F and had some bubbles), but I didn’t have to stir continuously. I checked every 5 min – had a little foam on top and stirred. Continued for 2 plus hr until the depth in the pan dropped from 2 1/4″ to 1 1/8″ (50%). Let cool in pan for an hour, then poured into metal pan and refrigerated overnight. Was very thick and tasty next morning. Is the best clotted cream I have made. My previous attempt used a large skillet simmer recipe where you spoon off the thick stuff from surface every 20 min or so. Also took several hours. Has anyone actually had this recipe work in 20 min?

    • Hi Terry, the cream takes twenty minutes to reduce when I make clotted cream. Hobs do vary on a low heat and I used a large wide heavy based saucepan so there was plenty of surface area for the cream to reduce. Thanks for your feedback, so pleased your cream was very thick and tasty.

  • I would really love to give this recipe a try – I am sure this clotted cream tastes the best and much better than the ready bought one. It looks really good!

    • Thanks Ramona, homemade clotted cream really does stand up well against the clotted cream available at the supermarket.

    • Thanks for popping by Beth, the butter does add extra creaminess especially if you can use Guernsey butter.

  • I was looking for homemade clotted cream recipe and there you have posted it. Will definitely try it, bookmarking. It sounds super easy to prepare,

  • I have never had the pleasure of enjoying clotted cream, let alone homemade clotted cream! I feel that this would be so delicious in coffee, as well? I love this recipe and that it only requires two ingredients – and will totally take you up on your recommendation of Guernsey!

  • Never tried making clotted cream. Looks amazingly delicious. Love the texture. Pinned to try this soon.

  • Oh my, I’ve always wanted to try clotted cream! Thank you so much for sharing this recipe with us. What a delectable treat and it looks super creamy!

  • I don’t know what it is about clotted cream, but it always feels like such a decadent indulgence to me. Thank you for sharing this delicious recipe.

  • I visit London a lot and always look forward to the clotted cream I get over there. can’t wait to use your recipe to try it for myself!

  • We make scones all the time and serve with butter and jam, but now that I have your simple recipe my next batch of scones is being served with clotted cream. I can’t wait.

  • I absolutely love eating my scones with clotted cream, but never have I thought to make it on my own. I’m so glad to find this easy-to-follow recipe of yours!

  • I have a friend that used to live in the UK that really misses clotted cream. I thought I would make it for her sometime, and your recipe looks perfect. Thank you!

    • Thanks Stine, I hope your friend enjoys my Homemade Clotted Cream as much as we do and it’s a pleasure to share the recipe.

  • Oh boy….look at how creamy this is! And it’s so perfect with my favorite sweet toast to start my day or tea time. Can’t wait to try this recipe!

    • Thanks Linda, your sweet toast sounds perfect for some homemade clotted cream. Do let me know how you get on.

    • Thanks Angie, I didn’t fancy heating the cream for twelve hours either, much better to stand at the stove for half an hour.

  • I’ve never had clotted cream before but always wondered about it. Excited to make this and serve with some scones! Thank you for the recipe!

  • Fabulous homemade clotted cream, the first time I have tried making it at home using this recipe. It was so good! Don’t think I will be buying it from the shop again!

  • This was my first time making clotted cream, and I really appreciated all of your tips! It turned out so well!

  • This could be trouble for me finding this recipe! I always buy it and now knowing I usually have the ingredients to make it – my waistline will not recover! But I am so happy I’ve seen this! Thanks for linking up to #CookBlogShare. Michelle

  • Gosh – do you know what, it has never occurred to me that you could make clotted cream at home… there have been many occasions in my life where I’ve not been able to get hold of clotted cream and had to make do with regular… if only I had known how easy it is to make at home! I’ll know where to come next time 😀 Eb x

  • This is the best clotted cream recipe I’ve ever tried! Thanks so much for sharing it!

  • I adore clotted cream but did not realize it was so easy to make at home. I cannot wait to try this – just have to search for the proper cream!

  • I did not know that you could make clotted cream at home until I saw this recipe. It looks quite straightforward so will definitely be giving it a go as I make a lot of scones!!

    • Thanks Joanna, it really is easy to make and a lot more economical too. Do let me know how you get on 🙂

  • I grew up on an old fashioned farm where we milked our cows by hand, skimmed off the cream and drank the unpasteurized milk. I always thought clotted cream was just that super thick cream certain cows produce. (Yes, Guernseys) I simply must try to make this!

    • Thanks for popping by Sue. How lucky to be able to drink unpasteurised Guernsey milk. Do let me know how you get on.

  • I’ve been making homemade clotted cream for years ~ it’s the most wonderful discovery, and saves SO much money!

    • Thanks for popping by Kat. I haven’t tried the oven method as I wanted quicker results and I was pretty happy with reducing the cream on the hob.

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