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Easiest Clotted Cream Recipe

Clotted cream is so easy to make at home. Please don’t think that I’m saying that clotted cream is only easy for experienced bakers to make. Clotted cream is really easy for ANYONE to make, regardless of your kitchen expertise. This clotted cream recipe is straightforward: you dump cream in a pot and put it in the oven. When it emerges, you have clotted cream. It’s like magic! Read on for the details.Clotted Cream

What is Clotted Cream? Aren’t Clots a Bad Thing?

If you are in the United States and have never heard of clotted cream, don’t feel bad. I hadn’t heard of clotted cream until a visit to a local restaurant, The London Tea Room. I think of it as a cross between butter and whipped cream.

Clotted cream is a topping typically served on scones or crumpets. at tea time*, however, there are so many other ways to use clotted cream that I detail in another post.

How Does Homemade Clotted Cream Recipe Compare to Store-Bought Clotted Cream?

I bought some English Luxury Clotted Cream 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 clotted cream options out there, but they are not readily available in St. Louis. The quality of your clotted cream, however, will depend on the quality of your heavy whipping cream, which brings me to my next section…

The Difficult Parts of Making Clotted Cream


You probably won’t be able to get your cream straight from the farm. But, the fresher it is, the better!

There are two difficult parts to this clotted cream recipe:

  1. Finding heavy whipping cream that isn’t ultra-pasteurized. Clotting will work better with an unpasteurized or pasteurized (not ultra-pasteurized) cream. I didn’t try making the recipe with an ultra-pasteurized cream so I can’t say for sure whether or not it would work, but I suspect it wouldn’t work well. For more information on ultra-pasteurization, check out the FAQ from the New England Cheese Making Society (I know we aren’t making cheese here, but the information found there is very helpful in explaining the problem with ultra-pasteurization). It is also best to look for heavy whipping cream with as high a fat content as you can find. I used a local brand, Pevely, that had 40% fat.
  2. Waiting. The clotted cream was in my oven for so long that it shut itself off. This has never happened before, and I learned from the experience that our oven shuts off automatically at twelve hours.

Clotted Cream Recipe

I got the recipe for clotted cream from Sustainable Table. 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. The clotted cream can be stored in the refrigerator for 3-4 days. Use it to top scones, pancakes, toast, or in my case, high tea cupcakes (post coming soon).

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Clotted Cream
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4.14 from 22 votes

Clotted Cream

How to easily make homemade clotted cream
Course High tea
Cuisine British
Keyword clotted cream
Prep Time 1 minute
Cook Time 8 hours
Cooling Time 8 hours
Total Time 8 hours 1 minute
Servings 16 servings
Calories 205kcal


  • 4 cups heavy whipping cream use heavy whipping cream that isn't ultra-pasturized


  • 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.
  • Remove the clotted cream from the top of the pot. The cream that is underneath it can still be used for baking.


The clotted cream can be stored in the refrigerator for 3-4 days. Clotted cream can also be frozen for longer storage.


Nutrition Facts
Clotted Cream
Amount Per Serving
Calories 205 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g65%
Cholesterol 81mg27%
Sodium 22mg1%
Potassium 44mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 875IU18%
Vitamin C 0.3mg0%
Calcium 39mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Slow Cooker Clotted Cream

Many of you have asked whether you can make clotted cream in a slow cooker. The answer is yes, just make sure that your slow cooker has a setting that is 180 F or lower. Macheesmo has a great post that details how to make slow cooker clotted cream.

Instant Pot Clotted Cream

Yes, you can make clotted cream in an Instant Pot. I haven’t personally done it yet. But, I’ve read that the yogurt setting works wonderfully for Instant Pot clotted cream.

*Not all tea times are the same! Reader Marian explains that AFTERNOON TEA and CREAM TEA are white collar experiences; a HIGH TEA is a blue collar meal, “probably no scones at all, but a variety of meat dishes, puddings, cakes, etc — VERY filling, and designed to satisfy the factory worker or farm laborer as soon as he gets home and is too hungry to wait for the fashionable dinner hour of 8 pm.”

Rice Cooker Clotted Cream

I’ve been told that you can also make clotted cream in a rice cooker. Putting the cream on the warm setting for 12 hours replicates what would happen in the oven.

This homemade clotted cream is really easy for anyone to make. This clotted cream recipe is straightforward: you dump cream in a pot and put it in the oven. Clotted cream is a topping typically served on scones or crumpets. at tea time.
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