How to Make Clotted Cream at Home: Clotted cream is a rich, indulgent spread with a silky texture and a golden crust. It’s a staple in British afternoon tea, but Australians are embracing it for scones, desserts, and even breakfast spreads. Making clotted cream at home is easier than it seems—you only need one ingredient and patience.
This guide will walk you through everything, from selecting the right cream to achieving the perfect texture, just like a professional chef.
Can We Eat Ice Cream in a Fast?
What is Clotted Cream?
Clotted cream is a thick, slightly caramelized cream that forms when heavy cream is slowly heated for hours. The gentle heat encourages fat to rise to the top, creating a golden crust while thickening the remaining cream underneath.
It differs from whipped cream, which is light and airy, and double cream, which is simply thickened cream without the signature crust. Clotted cream has a butter-like consistency, making it perfect for spreading on warm scones, toast, or even pancakes.
Ingredients & Equipment
Ingredients:
You only need one ingredient:
- 600ml of full-fat, unhomogenised pure cream (not ultra-pasteurised).
- In Australia, look for Fleurieu Milk Company, Barambah Organics, or Maleny Dairy.
- Avoid ultra-pasteurised or long-life creams, as they won’t thicken properly.
Equipment:
- Shallow ovenproof dish – A glass or ceramic dish is ideal for even heat distribution. Choose a dish that allows a 3 cm deep layer of cream.
- Oven – Needs to maintain 80–90°C for slow heating.
- Refrigerator – For cooling and setting the cream.
- Spoon – To scoop out the thickened cream later.
- Airtight container – For storing the finished clotted cream.
Step-by-Step Recipe for Clotted Cream
Step 1: Preparing the Cream
Choosing the Right Cream
- Use 600ml of full-fat, unhomogenized cream (also labeled as “pure cream” in Australia).
- Ensure it contains at least 35–40% milk fat for the best results.
- Brands that work well in Australia:
- Barambah Organics Cream
- Fleurieu Milk Company Cream
- Maleny Dairy Pure Cream
Preparing the Dish
- Select a shallow, ovenproof dish made of glass or ceramic. Avoid metal as it can cause uneven heating.
- Pour the cream slowly and evenly into the dish, ensuring it forms a 3 cm deep layer.
- Do not stir or shake the cream after pouring. Stirring will prevent the natural separation of fats and moisture, which is crucial for forming the thickened clotted layer.
⏳ Chef’s Tip: If your dish is too deep, use a wider dish so the cream spreads out and thickens properly.
Step 2: Slow Cooking in the Oven
Setting the Right Temperature
- Preheat your oven to 80–90°C (176–194°F).
- If your oven doesn’t go that low, set it to the lowest possible temperature and leave the oven door slightly ajar.
- Avoid exceeding 95°C, as this can cause the cream to cook too quickly and become grainy instead of silky.
Baking Time & Placement
- Place the dish on the middle rack of the oven to ensure even heat distribution.
- Bake for 10–12 hours—this slow, low heat is key to forming the signature thick crust.
What’s Happening Inside the Oven?
- As the cream gently heats, the water content slowly evaporates.
- The fat content rises to the top, forming a thick, golden crust.
- The liquid below thickens into a velvety, buttery consistency.
Overnight Baking Option
- Since this process takes 10–12 hours, starting in the evening is best.
- Place the cream in the oven before bed and let it bake overnight. By morning, it will be ready to cool.
⏳ Chef’s Tip: If your oven has a timed auto-shutoff feature, use it to prevent overcooking.
Step 3: Cooling & Setting
Cooling at Room Temperature
- Once the baking time is complete, remove the dish from the oven.
- Let it sit at room temperature for 1 hour to allow the fat layer to settle and firm up.
Chilling in the Fridge
- Cover the dish loosely with cling wrap (do not press down on the cream).
- Place it in the fridge and chill for at least 8 hours—overnight is best.
Why This Step is Important
- The cooling process thickens the texture, turning it from a semi-liquid state into a firm, spreadable cream.
- The golden crust on top becomes richer in flavor, with a slight buttery and nutty taste.
⏳ Chef’s Tip: If you want an even thicker texture, chill it for a full 24 hours.
Step 4: Skimming & Storing
Lifting the Clotted Cream
- Take the dish out of the fridge and uncover it.
- You’ll notice a thick, golden crust on top with a softer layer of cream beneath.
- Using a spoon or spatula, gently lift the top layer of clotted cream.
- Be careful not to mix it with the liquid underneath—this ensures a rich, creamy consistency.
Transferring to storage
- Scoop the thickened cream into a clean, airtight container.
- Try to keep some golden crust mixed in—this adds depth to the flavor.
What to Do with the Remaining Liquid?
The leftover liquid at the bottom is not wasted! It’s full of light dairy proteins and has a slightly sweet flavor. Here’s how you can use it:
- Add it to coffee or tea for extra creaminess.
- Use it in baking recipes like muffins, cakes, or pancakes.
- Stir it into soups or sauces for a richer texture.
Storing Your Clotted Cream
- Store in the fridge for up to 5 days.
- Keep it in an airtight container to maintain freshness.
- Do not freeze clotted cream—it will separate and turn grainy when thawed.
⏳ Chef’s Tip: If you prefer a softer consistency, let the clotted cream sit at room temperature for 10–15 minutes before serving.
Common Mistakes & How to Fix Them
❌ The cream didn’t thicken
✔ Use unhomogenized full-fat cream. If your cream was ultra-pasteurised, it wouldn’t form clots.
❌ No golden crust formed
✔ Increase the oven temperature slightly (to 95°C), but don’t go above 100°C.
❌ The texture is grainy
✔ Clotted cream should be silky and thick. If it feels grainy, it may have overcooked. Next time, reduce cooking time by 2 hours.
❌ The cream is too runny
✔ Let it chill longer—at least 12 hours in the fridge.
How to Use Clotted Cream
- Classic Scones & Jam – The ultimate pairing! Spread generously on warm scones with strawberry jam.
- On Toast – Try it with honey or lemon curd.
- Dollop on Pancakes & Waffles – A luxurious topping.
- With Fresh Berries – Serve with raspberries and blueberries.
- In Desserts – Swirl into puddings or serve with cake.
Storage & Shelf Life
- Store clotted cream in an airtight container in the fridge for up to 5 days.
- Do not freeze – it alters the texture and makes it grainy.
Final Thoughts
Making clotted cream at home takes time, but the result is well worth it. With just one ingredient and a bit of patience, you can enjoy authentic, buttery clotted cream just like in British tea rooms—right here in Australia!
Give it a try, and let me know how it turns out. Happy cooking! 🍽️
