Quick 5-Minute 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.

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.

Making clotted cream leaves behind a thin liquid called whey, which can be used in baking, in much the same way as buttermilk. You can even use the whey to make some scones for your next cream tea.

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.

Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.

Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.

Clotted cream has a much higer fat content than double and extra thick cream.

What Does It Taste Like? Clotted cream has a mildly sweet flavor often described as having a nutty, cooked milk taste.

Clotted cream has the consistency of softened cream cheese, but it tastes much more subtle — like the finest whipped butter you can imagine. It's a thick, off-white substance that's three days in the making, starting from unpasteurized heavy cream.

"The Canadian Government" has not allowed companies the quota to import Clotted Cream from England. If/when independent retail locations import Clotted Cream they would be (and are) subject to a tax and tarrif around 70% of the retail price of the cream.

Can I put clotted cream in coffee? ›

Can you put clotted cream in coffee? Clotted cream is too heavy for coffee, but single and double cream can be used. To float double cream on top add some sugar to the coffee and lightly whip the cream first.

Clotted cream, whether store-bought or homemade, is highly perishable and should be stored in the refrigerator.

If it's because you're like me and you live in the US and we don't have thickened cream, you could try using heavy cream, and if that doesn't work in the recipe, you could try creme fraiche, sour cream, or greek yogurt, depending on what you're making.

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.

No mascarpone and cream cheese are not the same, they are both dairy-based and do have some similarities but they are made in different ways. They have a similar texture so can very often substitute each other but Philadephia is more savory while mascarpone is milkier in taste.

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.

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!

If clotted cream is unavailable for tea scones, is there any acceptable alternative that can be fabricated at home from regular groceries? The next best thing would be any other thick cream. Get some double cream (heavy cream to Americans) and whip it until stiff, and you'll have about the right consistency.