Homemade Clotted Cream Recipe (2024)

FAQs

What is the American equivalent of clotted cream? ›

To be true clotted cream it has to have a minimum fat content of 55%, although most of the clotted cream made in England leans towards a rich 64%. As you can probably tell from these numbers it is not the healthiest thing in the world. In the U.S, clotted cream would be classed as butter due to its high fat content.

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.

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.

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.

Following a 1987 ruling from the Food and Drug Administration, the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention, raw milk can contain harmful bacteria and germs, which can be especially risky for certain individuals like those who are pregnant or elderly ...

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.

It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made.

Both creams were very similar, but we found that the folded mascarpone cream mixture tasted a bit more like clotted cream. In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the heavy cream and confectioner sugar until medium to stiff peaks form.

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.

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. Unopened clotted cream will keep for longer, up to 14 days.

Is clotted cream healthy? ›

Health Benefits of Clotted Cream

With a minimum butterfat content of 55%, clotted cream is high in fat with a rich mouthfeel. While not advisable to enjoy copious quantities of clotted cream daily, it does possess a good amount of vitamins A, B12, and D, calcium, magnesium, protein, zinc and phosphorus.

So if you're unable to find clotted cream, don't feel like making your own, or want to try something different, whipped cream, mascarpone cheese, and coconut cream are all fine substitutes. Each of these options provides a creamy texture and can be enjoyed with scones and desserts.

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!

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.

It is absolutely permissable to bring clotted cream into the US from the UK. I've done it multiple times, but not in carry-on, it must go in checked baggage. Wrap it tightly in cling film to prevent leaks, pack in a soft cooler with a freezer block, declare on customs form et voila, clotted cream in the US!

Clotted cream has a much higer fat content than double and extra thick cream. Extra thick cream is usually served spooned over desserts. It can also be used for cooking but it is not suitable for whipping.