Homemade Clotted Cream

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.

Close up image of a large spoonful of homemade clotted cream being scraped from a dish of cream.

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 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.

Split scone spread with cream and butter with a pot of homemade clotted cream in the background.

What do you need ?

  1. 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.
  2. Unsalted butter. Again, if you can get Guernsey butter I recommend it. Butter helps gives an extra creaminess to the finished clotted cream.
Large shallow ceramic dish filled with clotted cream and a spoonful being taken out.

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.
Cream that has simmered down in a pan with a crust forming on the top.

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.

A close up image of a scoop of thick buttery cream.

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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Top image is of a spoon of clotted cream being scraped up off a shallow dish.
Bottom image is of a split scone with jam and cream with a pot of cream in the background.
Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.

Homemade Clotted Cream

Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.
5 from 62 votes
Print Pin Rate Save Recipe
Course: Afternoon Tea
Cuisine: British
Prep Time: 1 minute
Cook Time: 20 minutes
Cooling time: 12 hours
Total Time: 21 minutes
Servings: 16
Calories: 175kcal
Author: Sarah James

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 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

1 serving = 2 tablespoons
Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Homemade Clotted Cream
Amount per Serving
Calories
 
175
Calories from Fat 171
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Cholesterol
 
68
mg
23
%
Sodium
 
31
mg
1
%
Potassium
 
36
mg
1
%
Carbohydrates
 
1
g
0
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
736
IU
15
%
Vitamin C
 
1
mg
1
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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73 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.

  • What a simple protocol for such an elegant addition to afternoon tea! And I love extra butter in anything, anyway.

    • 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,

  • Hubby is English so we are huge fans of clotted cream! Have never attempted to make it but thanks for this now I can confidently make it at home!

  • 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.

  • This is brilliant. I can’t find clotted cream here in Italy and I agree scones and jam just aren’t the same without clotted cream! Now I can make my own. Thank you!

  • I love homemade clotted cream! It is so delicious to have with scones for an at home tea party! It is always a hit!

  • 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!

  • 5 stars
    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.

  • 5 stars
    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.

  • 5 stars
    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!

  • 5 stars
    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.

  • 5 stars
    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.

  • 5 stars
    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!

    • You’re welcome Maria, it’s a pleasure to share my recipe and do let me know how you get on.

  • 5 stars
    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!

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

  • 5 stars
    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

  • 5 stars
    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

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

  • 5 stars
    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!

  • 5 stars
    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 🙂

  • 5 stars
    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.

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

    • Thanks for popping by Sue, it certainly is a money saver, I should have put that in the post 🙂

    • 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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