10 Tips to Keep in Mind When Making Clotted Cream
Use non-ultra-pasteurised cream with at least 36% fat for best results.
A shallow dish ensures even heat distribution.
Keep the oven temperature low and steady — around 180°F (82°C).
Don’t stir or touch the cream while baking.
The golden crust on top is a good sign — it means the cream has clotted properly.
Let it cool fully at room temperature before refrigerating.
Chill it overnight for the best thickening.
Use the leftover liquid for pancakes, muffins, or tea cakes.
Clotted cream keeps up to 5–6 days refrigerated in a sealed jar.
Serve it at room temperature for the smoothest, spreadable texture.
Serve It With Suggestions
Freshly baked scones and strawberry or raspberry jam
Crumpets or English muffins
Pancakes or waffles with fruit
Toasted brioche or croissants
Lemon curd, honey, or marmalade
Fruit tarts or shortcakes
Warm apple pie or cobbler
A full English tea spread with finger sandwiches
Biscuits or oatcakes with jam
Fresh berries or roasted stone fruits
FAQ's
Q: Can I use ultra-pasteurised cream?
A: It’s not recommended. Ultra-pasteurised cream doesn't clot properly — always use regular heavy cream with a high fat content.
Q: Do I need to stir the cream during baking?
A: No, avoid stirring to let the cream naturally separate and thicken.
Q: What’s the difference between clotted cream and whipped cream?
A: Clotted cream is denser, richer, and made by slow heating, while whipped cream is aerated and lighter.
Q: How long does clotted cream last?
A: It keeps in the fridge for up to 6 days in an airtight container.
Q: Can I freeze clotted cream?
A: Technically yes, but freezing can affect texture. Fresh is best.
Q: Is clotted cream the same as Devonshire cream?
A: Devonshire cream is a regional name for clotted cream made in Devon. Same concept, different origin.
Q: What can I do with the leftover whey?
A: Use it in pancakes, muffins, or any recipe calling for milk or buttermilk.
Q: How do I know it’s done?
A: A golden crust will form, and the cream will appear thickened and slightly separated underneath.
Q: Can I make this in a slow cooker?
A: Yes, set it to low for 12 hours with the lid slightly ajar. Results may vary slightly.
Q: How should I store it?
A: Transfer to a jar or container and refrigerate. Serve at room temperature for the best texture.
