Easy Homemade Clotted Cream (2024)


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It’s so incredibly easy to make clotted cream, a delicious British topping for scones and other pastries. This recipe requires only heavy cream and an oven or rice cooker, though you can also make it in a slow cooker or electric pressure cooker.

Always make this condiment yourself; the end result tastes so much better than most store-bought versions.

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There is only one ingredient in this recipe: heavy whipping cream.

The choice of cream is important! You’ll want to get heavy whipping cream that is not ultra-pasteurized. Clotting will work best with an unpasteurized or regularly pasteurized (not ultra-pasteurized) cream. I didn’t try making the recipe with an ultra-pasteurized one, but – based on my research – I suspect it wouldn’t work well.

For more information on ultra-pasteurization and why it’s not ideal for making clotted cream, check out the FAQ from the New England Cheese Making Society.

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It is also important to look for heavy whipping cream with as high a fat content as you can find; I like to buy a local brand with 40% fat content. The quality of your clotted cream will depend on the quality of your heavy whipping cream, so splurge and buy the freshest, best kind that you can find.

How It’s Made

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Heating heavy whipping cream with low, indirect heat causes the cream to separate and undergo a texture and flavor transformation (similar to what happens when you make homemade butter). When the heated cream cools, you skim the “clotted” cream that’s risen to the surface for use.

I’ve personally tested making clotted cream in both an oven and in a rice cooker – read on to learn about those methods. Others have had success using a slow cooker or electric pressure cooker, and I link to posts about those below. As I try or learn about other methods, I’ll be sure to update this section with new information and photos.

Using an Oven

I originally got this recipe from Sustainable Table [paid link]. As I said above, there isn’t much to it. There is only one ingredient: heavy whipping cream. Use as much as you would like. I used two pints (4 cups) – be sure to see my notes above about about not using ultra-pasteurized cream.

In addition to the heavy cream, you will also need a lot of time. This recipe can take over 8 hours and you will need to check in on it periodically after an initial 8 hour period is up. You will need another 8 hours to chill the homemade clotted cream before you can use it.

To make clotted cream in the oven, pour heavy whipping cream into an oven-safe pot.

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Cover the pot and place it into an oven set at 180 F.

Leave the covered pot in the oven for at least 8 hours. You will know that the clotted cream recipe is done when a thick, yellowish skin forms above the cream, as shown below.

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Let the pot cool to room temperature and then refrigerate for another 8 hours.

Skim off the yellowish skin above the cream in your pot and put into a jar or other container – this is the clotted cream! The remaining milky liquid is a great addition to coffee or tea, but it isn’t suitable for most baking or making Chantilly cream as you’ve skimmed off much of its fat.

Using a Rice Cooker

As long as your rice cooker has a keep warm setting that keeps the liquid above 140 F, it’s straightforward to use this method. A temperature above 140 F is necessary to make the cream clot and to inhibit bacterial growth.

Tip: My rice cooker is a basic model that works perfectly well for this task, but you should first try putting water in yours and checking its temperature with a thermometer to make sure that your rice cooker will work.

Start by pouring heavy whipping cream into the bowl of your rice cooker.

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Next, close your rice cooker and set it to the keep warm setting. You’re going to want it to remain on the keep warm setting for 12 hours. Check periodically to make sure your rice cooker hasn’t shut off.

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Remove the rice cooker bowl, allow to cool to room temperature, and refrigerate for at least 8 hours.

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Use a slotted spoon to skim the yellowish liquid – the clotted cream – off of the surface. Store in a sealed jar in the refrigerator.

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Using a Slow Cooker

Many of you have asked whether you can make clotted cream in a slow cooker. The answer is a resounding maybe. Whether or not it will work depends on whether your slow cooker can stay at 180 F or lower (most can’t).

Macheesmo has a great post that details how to make clotted cream using a slow cooker; read the comments to see all of the pitfalls of this method and why it may not be the best one to try.

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Using an Instant Pot

You can make clotted cream in an Instant Pot or electric pressure cooker. I haven’t personally done it yet, but I’ve read that the yogurt setting works wonderfully.

Tip: Always use a different silicone sealing ring when making sweet dishes than you use when making savory ones.

Expert Tips and FAQs

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What is clotted cream?

It’s a southwest British condiment that came about when farmers tried to reduce the amount of waste from milk production. (If you are in the United States and have never heard of clotted cream, don’t feel bad. I hadn’t heard of it until a visit to a local British restaurant, The London Tea Room.)

What does it taste like?

Clotted cream tastes like a cross between butter and whipped cream.

Will my oven stay on for long enough to make the recipe?

The pan with cream was heating in my oven for so long that the oven shut itself off. I learned that some ovens will automatically turn themselves off as a safety precaution, so check your manual and set an alarm to turn it back on if yours behaves like this.

What do you use it on?

It’s typically served on scones or crumpets during afternoon tea or cream tea. You can also use it to top pancakes or toast, or use it inclotted cream ice cream. If you’re looking for more ideas, read my post on ways to use clotted cream.

How does the homemade version compare to its store-bought counterpart?

I bought some English Luxury Clotted Cream [paid link] and tasted mine alongside it. The texture was the same (like butter, but a bit creamier), however mine had a slightly sweeter, much fresher, and richer flavor. It was worlds better. There may be really amazing store-bought options out there, but they are not readily available near me.

How much clotted cream will I get per cup of heavy cream?

Each cup of heavy cream yields 6 tablespoons of clotted cream. I use four cups of heavy whipping cream to make 1.5 cups of clotted cream.

How long can I store it?

Store it in the refrigerator for 3-4 days.

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  • How to use clotted cream
  • Clotted cream ice cream
  • Scones
  • Crumpets
  • Homemade butter
  • Maple butter
  • Dulce de leche

Did you make this recipe? Leave a review!

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4.47 from 32 votes

Clotted Cream

How to easily make homemade clotted cream

Course Afternoon tea, Cream tea

Cuisine British

Prep Time 1 minuteminute

Cook Time 8 hourshours

Cooling Time 8 hourshours

Total Time 16 hourshours1 minuteminute

Servings 16servings

Calories 205kcal

Author Stefani


  • 4cupsheavy whipping creamuse heavy whipping cream that isn’t ultra-pasturized

US CustomaryMetric


  • Pour the cream into a heavy-bottomed oven-safe pot. The cream should come up the side of the pot somewhere between one and three inches.

  • Cover the pot and put it in the oven on 180 F.

  • Leave the covered pot in the oven for at least 8 hours. My four cups took 12 hours (until my oven automatically turned off). You’ll know it’s done because there will be a thick yellowish skin above the cream, as shown above. That skin is the clotted cream.

  • Let the pot cool at room temperature, then put it in the refrigerator for another 8 hours.

  • Skim and reserve the clotted cream from the top of the pot. (The milky liquid underneath is great for coffee and tea, but won't work well for most baking applications as the fat has been skimmed off as part of clotted cream.)


To make clotted cream in a rice cooker, make sure that your model has a keep warm setting that keeps the liquid above 140 F. The

  1. Add four cups of heavy whipping cream to your rice cooker bowl and place into your rice cooker.
  2. Set the rice cooker to keep warm and leave, covered, on the keep warm setting for 12 hours. Check periodically to make sure that your rice cooker hasn’t shut off.
  3. Remove the bowl, allow to cool to room temperature, and refrigerate for 8 hours.
  4. Using a slotted spoon, skim the yellowish surface of the liquid off and store in a jar in a refrigerator.

Using a pot or a rice cooker yields 1.5 cups of clotted cream from 4 cups of heavy whipping cream.

Clotted cream can be stored in the refrigerator for 3-4 days. Because of its high fat content, clotted cream can also be frozen for longer storage.


Calories: 205kcal | Carbohydrates: 2g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 23mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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Easy Homemade Clotted Cream (2024)


What is the American equivalent of clotted cream? ›

In the U.S, clotted cream would be classed as butter due to its high fat content. Clotted cream is an essential part of a cream tea and is a huge hit with tourists in Devon and Cornwall.

What is a substitute for clotted cream? ›

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.

How do they make 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."

Why is my homemade clotted cream runny? ›

Did you transfer more whey than you realized when scooping the clots of cream into a bowl? I find that my clotted cream is too runny when I use ultra pasteurized cream, don't let it chill long enough or transfer too much whey when scooping out the clots of cream.

Why is clotted cream illegal in the US? ›

The legal importation and sale of clotted cream in the United States are impeded primarily by regulations enforced by the Food and Drug Administration (FDA). The FDA stipulates rigorous standards for the safety of all dairy products entering the U.S. market, prominently featuring requirements for pasteurization.

Can you get real clotted cream in the US? ›

While states are able to make some of their own rules regarding raw and unpasteurized dairy, the distribution of such products is banned by the FDA, so you'll have a hard time finding clotted cream in any U.S. grocery store. Therefore, usually, the best way to get your hands on some is to make it yourself.

Is clotted cream just whipped butter? ›

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. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.

Is clotted cream the same as heavy whipping cream? ›

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.

What do the British call clotted cream? ›

It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.

What is the difference between Devonshire cream and clotted cream? ›

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.

What is the point of clotted cream? ›

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.

Are scones ok for diabetics? ›

"I have been making these scones for a long time now and they are so quick to make and if like me you are a diabetic you can have these as they are very plain or you can add to them by the way of reduced sugar jam or cheese.

What happens if you whip clotted cream? ›

So to answer your question, you probably won't get exactly what you want. The fresh cream you add will likely whip, and the clotted cream is thick enough that you might not have the stability issues I had, but it definitely won't be a regular whipped cream. I would be careful whipping it at all, however.

What is the US equivalent to double cream? ›

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

Does homemade clotted cream need to be refrigerated? ›

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.

What do they call clotted cream in the US? ›

Butter is classified in America as clotted cream for its high fat content. It has the same thickness and creamy taste to that as the clotted cream. Buy 3 or more & receive a 5% discount or 6 for a 10% discount!

Can I take clotted cream to the USA? ›

As I posted earlier, this is not breaking the US rules, commercial dairy products are allowed through customs. They do need to be kept cool during transport however. And in checked luggage.

What is clotted cream compared to? ›

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.

What is clotted cream in English? ›

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.

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