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.

Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.

Specially Selected Traditional Cornish Clotted Cream 200g | ALDI.

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.

When it comes to Devonshire cream, however, they are actually the same thing. Devonshire cream simply refers to clotted cream that is made in Devon, and clotted cream made in Cornwall may also be referred to as Cornish cream.

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time.

While both are made with heavy cream, they are quite different. Créme frâiche is made by adding buttermilk, whereas clotted cream has nothing added to it. Créme frâiche develops by sitting at room temperature, while clotted cream needs to be baked. Créme frâiche is a “soured cream” that has a tang.

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.

What makes clotted cream clotted cream? ›

Clotted cream (a.k.a. clouted, scalded cream, or Devonshire cream) is a British topping made by heating cream or full-fat milk, then allowing it to cool slowly. As it cools, the cream rises to the top and "clots."

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.

Nutritionally, there is nothing particularly “bad” about clotted cream. However, it is worth noting just how rich in calories the cream is. As always, the caloric content of a food has no bearing on how healthy (or not) it is.

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. Unopened clotted cream will keep for longer, up to 14 days.

If you haven't had it, it's kind of like a mix between whipped cream and whipped butter, but with a deeper flavor. It's thick, it's creamy, and it's absolutely dreamy on scones warm from the oven. Clotted cream and scones have always been my favorite part of afternoon tea.

In states like New York, Texas, and others, you can only buy raw milk directly from farms. 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.

Clotted cream and whipped cream are both made with heavy cream, but while whipped cream is whipped into airy peaks, clotted cream is heated and separated, for a far denser texture. With its ultra-thick consistency, clotted cream can even be mistaken for butter.

Where can I buy clotted cream in the USA? If you'd rather buy clotted cream than make it, try Trader Joe's, Whole Food or Wegmanns. Or grab a jar of clotted cream here on Amazon.

It is absolutely permissable to bring clotted cream into the US from the UK. I've done it multiple times, but not in carry-on, it must go in checked baggage. Wrap it tightly in cling film to prevent leaks, pack in a soft cooler with a freezer block, declare on customs form et voila, clotted cream in the US!