Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
Learn how to make English Clotted Cream with my latest recipe video. I wanted to make this recipe to go along with the Authentic English Scones recipe I shared with you last time…because no proper scone is complete without a generous dollop of clotted cream!
Clotted Cream is SO Easy to Make!
Clotted Cream is probably one of the easiest things you’ll ever make, and it’s one of the most delicious things you’ll ever taste! If you can pour a pitcher of cream into a baking dish, you can make this delightful delicacy. The oven does all the work for you.
All you need to make this recipe is heavy whipping cream and time. In my recipe video, I show you the best type of baking dish to use to prepare your clotted cream and the correct temperature for your oven to produce this luscious topping for your scones.
Reminiscing About London
With all the time we’ve been spending at home lately, my family and I have been reminiscing about some of our travels. One of our most delightful trips was when we went to London and had the opportunity to visit the Imperial War Museum.
You might be wondering what this has to do with clotted cream! Well, in my post on How to Make Authentic English Scones, I shared with you that the best scones I ever enjoyed were from the cafe at the Imperial War Museum. The lovely cafe is filled with all sorts of gourmet foods, including scones…and of course…served with plenty of clotted cream!
And Speaking of Scones…
In case you missed it, be sure to check out the video and accompanying recipe where I show you how to make scones. And after you have enjoyed a delightful afternoon tea with scones and clotted cream, be sure to watch these other videos where I share some other wonderful teatime favorites.
And I also share some other easy homemade dairy recipes, including How to Make Cream Cheese, Cottage Cheese, Sour Cream, and Cultured Butter.
Stay in Touch with Mary’s Nest
- Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.
- Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free 36-page eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.
- Join the Traditional Foods Kitchen Academy (Optional Paid) - For more detailed videos, live streams, and exclusive members-only perks, join my YouTube membership community.
- Order The Modern Pioneer Cookbook (Optional Paid) - Get a printed book of Mary's nourishing recipes from a Traditional Foods Kitchen. This bestselling cookbook is published by Penguin Random House with their DK imprint.
I look forward to having you join me in my Texas Hill Country Kitchen!
English Clotted Cream
Equipment
- Large shallow baking dish, preferably approximately 9" x 13" or larger
Ingredients
- 32 ounces Heavy whipping cream
Instructions
- Pour the cream into the baking dish and place it on the middle rack of your oven that's set to 175°F. You do not need to preheat the oven.
- Leave the cream in the oven for 12 hours.
- If your oven cannot be set lower than 200°F, leave the cream in the oven for only 10 hours.
- After the appropriate time in the oven, transfer the baking dish with the cream to your counter to cool completely.
- Once cooled, cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight or for up to 12 hours.
- Remove the baking dish from the refrigerator and uncover. Use a slotted spoon to remove the thick layer of clotted cream that has formed on top. (See video.)
- There will be a white watery liquid on the bottom of the baking dish. Do not discard this liquid. Reserve it for baking where you can use it in place of water. You can refrigerate the liquid for 2-3 days or freeze it for up to 2-3 months.
- For smooth clotted cream, use a hand blender to whip the clotted cream for approximately 30 seconds. Decant the cream into to jars with lids and refrigerate. Your Clotted Cream will stay fresh in the fridge for 3-4 days.
Video
Notes
Nutrition
Shop for items used in this blog post or video
Favorite ️Bread, Scone, and Clotted Cream Making Supplies
- Baking Apron
- 9″ x 13″ Baking Dish
- Slotted Spoon
- Fluted Biscuit Cutter
- Baking Sheet
- Parchment Paper
- 10-Piece Glass Bowl Set
- Danish Dough Whisk
- Plastic Bench Scrape
- Metal Loaf Pans
- Cast-Iron Dutch Oven
Favorite Baking Yeast Supplies
- SAF Instant Yeast
- SAF Premium Instant Yeast
- SAF Gold Instant Yeast
- Red Star Active Dry Yeast
- Fleischmann’s Active Dry Yeast
- Bob’s Red Mill GLUTEN FREE Active Dry Yeast
Recommended Reading
Amazon Shop and Shopping Guide
- Visit Mary’s Nest Amazon Shop
- Visit my Shopping Guide page
Get up to 15% off for stocking your Traditional Foods Pantry and equipping your Modern Pioneer Kitchen, including discounts from US Wellness Meats, Farmhouse Teas, Lehman's, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, Plan to Eat, and More!
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
Can the cream in this recipe be pasteurized?
Great question. I think it would work ok. Love, Mary