Clotted Cream and mock cream recipes


red stripe

Clotted cream recipes
f you have access to unpasteurized cream, you can make clotted cream.
Begin by taking unpasteurized cream and letting it stand for about 12 hours (during the winter months) or 6 hours (during the warm summer months). Then to sterilize the cream; place the cream over very low heat (do not boil) until rings form on the surface of the cream. Store in a cold place for at least 12 hours and then skim the thick clotted cream from the surface of the cream. You now have homemade Clotted Cream.

Clotted Cream
2 cups heavy cream
Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden "crust" on the top.
Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours.
Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days.
Makes about 1 cup.


(1) Mock Clotted Cream
· 1/2 cup sour cream
· 1/2 teaspoon vanilla
· 1/2 cup heavy cream
· 2 tablespoons confectioners sugar
Mix together sour cream and vanilla.
Beat cream in a cooled bowl. When cream forms into medium- stiff peaks, sprinkle on sugar and continue to beat. When sugar is integrated and peaks are stiff, gently fold in the sour cream/vanilla mixture.
Serve with scones.

(2) Mock Devonshire Cream
3 ounces cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 cup whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream. With an electric mixer, beat mixture until stiff. Store in refrigerator.

(3) Mock" Clotted Cream
· 3 oz Cream Cheese
· 1/4 cup Powdered Sugar
· 1/4 cup dairy Sour Cream
· 1/8 teaspoon Almond Extract
· 1 tablespoon Milk
Combine the cream cheese, sugar and sour cream in a small bowl. Beat until fluffy. Add the almond extract and milk to thin a bit. Blend well. Allow to set at room temperature for 30 minutes before serving. Makes enough for about a dozen scones.

(4) Clotted cream
Made with unpasteurized milk, not easily available in the US. And, it is NOT sweet. An acceptable alternative is to cook 2 cups heavy cream in top of double boiler over simmering water until reduced by half. It will be the consistency of butter, with a crust on top. Pour all, including crust into a bowl, cover and let stand 2 hours. Then, refrigerate 12 hours or more. Stir crust into the cream before serving.

(5) Devonshire Cream
One 8 oz package cream cheese
One 12 oz carton sour cream
Juice of one lemon
2 teaspoons vanilla
2 cups powdered sugar (icing sugar)
Mix thoroughly till sugar is dissolved. May spoon over fruit in a bowl or use as fondue type fruit dip.


Creme Fraiche
1 cup (240 ml) heavy whipping cream
1 tablespoon buttermilk

Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.


Thank you, Red. I've made a copy of all of these as I've always wanted to know how to make creams and thought it would be too hard. All of the recipes look very easy to make.