Uploaded December 2024 | Updated September 2026, 2 weeks ago
This video shares my journey with getting to the BEST recipe for authentic Clotted cream, just like the delicious cream you eat on scones in the UK when having a cream tea or afternoon tea. Now you can have amazing clotted cream even if you don’t live in Britain! It’s easy to make once you know the tips on how to make it just right. But it takes some experimenting because I had to try several times to get perfect clotted cream. So join me for an explanation of how to make it just right!
MY PERFECTED RECIPE WITH HELPFUL TIPS:
Into a 3 quart saucepan put:
1 pint heavy cream (see note 1)
1 tsp butter
Cook on medium heat, stirring with a whisk occasionally till it bubbles and then whisking frequently after it starts bubbling to avoid scorching.
Simmer on medium for 12- 20 minutes until the cream has reduced, feels thicker, and is just starting to congeal on the edges of the pan. See notes 2-4.
Poor into a 2-cup container (see note 5) and let cool until slightly warm. Then cover and put in the refrigerator overnight. A glass bowl with a lid is perfect. You won’t know until the morning whether the cream has clotted. See notes 6-7.
Notes:
1. Use cream that is over 33% fat, or at least 5-6 g fat per Tablespoon. In the US, use heavy whipping cream. In the UK, use double cream.
2. When you have cooked the cream long enough, as you tilt the pan and scrape the bottom of the pan with a spatula, you’ll see a trail through the thickened cream.
3. If the cream doesn’t feel thicker or look reduced, you haven’t cooked long enough.
4. Cook the cream JUST until it's really feeling thicker. Don't keep cooking beyond that! If the cream is so thick it is looking thick like custard, you’ve cooked too long.
5. The cream will be about 70% of its original volume when you have evaporated enough water from the cream.
6. Clotted cream below should be thick but smooth and silky. If it is grainy, you cooked too long. If it is hard like butter, you cooked way too long. If it is runny, you didn’t cook long enough. Clotted cream that is slightly too thick to spread just needs to be left on the counter to warm up a bit before spreading on scones.
7. You will probably have to try this recipe a few times to get the right cook time for your specific type of cream, your pan, and your stovetop. For my pan/stove/cream I need to simmer for 14-16 minutes.
This video shares my journey with getting to the BEST recipe for authentic Clotted cream, just like the delicious cream you eat on scones in the UK when having a cream tea or afternoon tea. Now you can have amazing clotted cream even if you don’t live in Britain! It’s easy to make once you know the tips on how to make it just right. But it takes some experimenting because I had to try several times to get perfect clotted cream. So join me for an explanation of how to make it just right!
MY PERFECTED RECIPE WITH HELPFUL TIPS:
Into a 3 quart saucepan put:
1 pint heavy cream (see note 1)
1 tsp butter
Cook on medium heat, stirring with a whisk occasionally till it bubbles and then whisking frequently after it starts bubbling to avoid scorching.
Simmer on medium for 12- 20 minutes until the cream has reduced, feels thicker, and is just starting to congeal on the edges of the pan. See notes 2-4.
Poor into a 2-cup container (see note 5) and let cool until slightly warm. Then cover and put in the refrigerator overnight. A glass bowl with a lid is perfect. You won’t know until the morning whether the cream has clotted. See notes 6-7.
Notes:
1. Use cream that is over 33% fat, or at least 5-6 g fat per Tablespoon. In the US, use heavy whipping cream. In the UK, use double cream.
2. When you have cooked the cream long enough, as you tilt the pan and scrape the bottom of the pan with a spatula, you’ll see a trail through the thickened cream.
3. If the cream doesn’t feel thicker or look reduced, you haven’t cooked long enough.
4. Cook the cream JUST until it's really feeling thicker. Don't keep cooking beyond that! If the cream is so thick it is looking thick like custard, you’ve cooked too long.
5. The cream will be about 70% of its original volume when you have evaporated enough water from the cream.
6. Clotted cream below should be thick but smooth and silky. If it is grainy, you cooked too long. If it is hard like butter, you cooked way too long. If it is runny, you didn’t cook long enough. Clotted cream that is slightly too thick to spread just needs to be left on the counter to warm up a bit before spreading on scones.
7. You will probably have to try this recipe a few times to get the right cook time for your specific type of cream, your pan, and your stovetop. For my pan/stove/cream I need to simmer for 14-16 minutes.
