Homemade Clotted Cream Recipe (2024)

FAQs

What is the American equivalent of clotted cream? ›

To be true clotted cream it has to have a minimum fat content of 55%, although most of the clotted cream made in England leans towards a rich 64%. As you can probably tell from these numbers it is not the healthiest thing in the world. In the U.S, clotted cream would be classed as butter due to its high fat content.

Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.

Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream. But considering crème fraîche's more tangy, sour flavour, it will be a better fit for some recipes than others.

That doesn't mean that you're totally out of luck when it comes to clotted cream here in the U.S. It might not be authentic, but versions of the cream are for sale on Amazon and at stores like Whole Foods.

In the U.K., it's common to serve a dollop of clotted cream with fresh strawberries or other summer berries. You can use clotted cream in place of butter to accompany baked goods such as muffins and quick breads. Additionally, In the U.K., it's used to make confections such as fudge, ice cream and truffles.

Mascarpone, with a fat content of between 45-55%, is the only dairy product that comes close to the luxurious texture of clotted cream. It is a cheese, rather than a cream, but the flavours are not too dissimilar.

Most afternoon teas in southwest England wouldn't be complete without a helping of clotted cream. It's often served on scones with jam, but would be just as delicious spread onto crumpets or quick breads.

It may seem confusing but in actuality, clotted cream and Devon cream (or Devonshire cream or Cornish cream) are the same thing. Thought to have been first introduced to England by Phoenicians around 2000 years ago, clotted cream is a thick (and high fat) spreadable compound.

Health Benefits of Clotted Cream

With a minimum butterfat content of 55%, clotted cream is high in fat with a rich mouthfeel. While not advisable to enjoy copious quantities of clotted cream daily, it does possess a good amount of vitamins A, B12, and D, calcium, magnesium, protein, zinc and phosphorus.

Fortunately, you can easily make a substitute at home. Of course, it doesn't perfectly replicate the flavors of the original, but it's still delicious! All you need is three beautifully fatty ingredients: butter, sour cream, and cream cheese.

Is clotted cream like cottage cheese? ›

They are completely different. Cottage cheese is cheese curds that have not been fully separated from the whey, as I understand it. It is made from milk. Clotted cream is high-fat content cream that has been scalded and this causes the cream to solidify when cooled.

Replace 1 cup (227g) of heavy cream or whipping cream with 1/2 cup (113g) of butter and 1/2 cup (113g) of milk. If your recipe doesn't call for a full cup of heavy cream, scale down the amount of butter and milk that's used accordingly.

Meaning of clotted cream in English

a thick cream made by heating milk then leaving it to cool so that the cream rises to the top in soft lumps, made especially in the south west of England: We were served tea and scones with clotted cream and jam.

Clotted cream was used historically as a way to preserve milk. An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks. Once opened it lasts for approximately 4 days, depending on how you refrigerate it.

It most likely originated around Southwest England in Cornwall or Devon, which is why it is often referred to as Devonshire cream, devon cream, or Cornish cream. Clotted cream is very similar to the taste and feel of buttermilk cream or whipped cream but is more subtle in flavor and smoother in texture.

Clotted cream has a much higer fat content than double and extra thick cream. Extra thick cream is usually served spooned over desserts. It can also be used for cooking but it is not suitable for whipping.

Spread scones with guacamole. Top with flakes of pepper-crusted hot smoked salmon, a dollop of crème fraîche and a twist of fresh lime.