Easy Clotted Cream Recipe (How to Make Clotted Cream 3 Ways)

Indulge in the velvety richness of homemade clotted cream, a luscious treat that elevates any tea time or dessert. With just one ingredient and minimal effort, you can create this luxurious spread in three simple ways. Its thick, creamy texture and buttery sweetness are unmatched, making it the perfect companion for scones, jam, or fresh fruit.

The magic happens during a slow, gentle cooking process, allowing the cream to develop its signature golden crust and decadent flavor. Whether you choose the traditional oven method, a slow cooker, or an Instant Pot, the result is pure indulgence.

Once you try it, store-bought versions will never compare. I have tested and compared all three methods, and each one delivers that dreamy, melt-in-your-mouth goodness.

Ingredients for Easy Clotted Cream

• 2 pints (1 liter) heavy cream (high fat content, not ultra-pasteurized)

Step-by-Step Instructions

1. Preheat your oven to 175°F (80°C).
2. Pour the cream into a large 9×14-inch oven-safe dish (use a dish with a large surface area for maximum clotted cream yield).
3. Place the dish in the center of the oven and bake for 12 hours (overnight is ideal). Note: Ensure your oven does not automatically turn off after a certain time.
4. Remove the dish from the oven. You should see a bubbly, yellow surface—this is the clotted cream.
5. Cool at room temperature, then cover and refrigerate overnight to set.
6. Spoon the firm clotted cream into a jar, leaving the separated liquid behind. Tip: Use the leftover liquid for making scones.
7. Store in an airtight container in the fridge for up to 5 days.

Alternative Methods

Slow Cooker/Crockpot/Instant Pot Method

1. Pour 1-2 inches of cream into a heat-resistant dish and place it in the pot.
2. Add 1-2 inches of water to the inner pot to slightly float the cream dish.
3. Cook at 175°F (80°C) for 12 hours or until a bubbly, yellow surface forms. Note: Monitor the water level and temperature, ensuring it does not boil.
4. Follow the cooling and storing steps above.

Stovetop Method

1. Pour the cream into a large heavy-bottomed, non-reactive pan (ceramic, enamel, glass, or stainless steel).
2. Cook at the lowest heat for about 30 minutes, stirring occasionally to prevent scorching.
3. Remove from heat when the cream has reduced by 1/3 or forms a bubbly, yellow surface.
4. Follow the cooling and storing steps above.

Perfect Pairings: Serving Suggestions for Clotted Cream

Clotted cream is a classic accompaniment to *scones*, especially when paired with strawberry or raspberry jam. For a twist, try it on warm pancakes, waffles, or even as a luxurious topping for fresh fruit like berries or sliced peaches. It also makes a delightful addition to desserts like shortbread cookies or a dollop on top of a warm slice of pie.

Storage Secrets: Keeping Your Clotted Cream Fresh

Store your clotted cream in an *airtight container* in the fridge for up to 5 days. Be sure to separate the firm cream from the liquid whey before storing. If you’d like to extend its shelf life, you can freeze it for up to 3 months—just thaw it in the fridge overnight before using.

Time-Saving Tips for Busy Bakers

If you’re short on time, consider using the *stovetop method* for clotted cream, which takes just 30 minutes. Alternatively, plan ahead and use the oven or slow cooker method overnight so it’s ready when you wake up. Remember, the key is low and slow cooking for that perfect creamy texture!

Equipment Essentials: What You’ll Need

For the oven method, a *large 9×14-inch oven-safe dish* is ideal to maximize surface area. For the slow cooker method, use a heat-resistant bowl that fits snugly inside your pot. If using the stovetop, a *heavy-bottomed, non-reactive pan* (like stainless steel or ceramic) ensures even heat distribution and prevents scorching.

Common Questions Answered

Can I use ultra-pasteurized cream? *No*, it won’t clot properly—opt for heavy cream with a high fat content. Why is my cream not forming a yellow layer? Ensure your oven or slow cooker maintains a steady 175°F (80°C) and avoid boiling the cream.

Can I reuse the leftover liquid? Absolutely! It’s perfect for baking scones or adding richness to soups and sauces.