Clotted Cream (2024)

FAQs

What is clotted cream called in America? ›

Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England.

Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.

While you're unlikely to find authentic clotted cream in America, you can still purchase it online and at some major U.S. grocery stores. Just keep in mind that what you're buying is the FDA-approved, pasteurized version of clotted cream.

What is a good clotted cream substitute? If you can't get your hands on proper clotted cream, you could of course simply whip some heavy cream but you could also have a go at some other types of cream like mascarpone or creme fraiche.

You can also use clotted cream as a topping as you would whipped cream. 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.

Can you ship the Cottage Delight Clotted Cream to me? Yes! With it being shelf stable we can ship this via parcel shipping.

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.

3. Authentic Clotted Cream: The Queen was known for her appreciation of locally sourced ingredients. Her cream teas featured authentic Cornish clotted cream, rich and luxurious, adding an unmistakable touch of quality and tradition.

With its ultra-thick consistency, clotted cream can even be mistaken for butter. But butter is churned, rather than separated, and while clotted cream may be closer to butter in terms of fat content, its flavour is more milky than buttery.

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.

Why is clotted cream so good? ›

If you haven't had it, it's kind of like a mix between whipped cream and whipped butter, but with a deeper flavor. It's thick, it's creamy, and it's absolutely dreamy on scones warm from the oven. Clotted cream and scones have always been my favorite part of afternoon tea. I'm obsessed with it.

What Does It Taste Like? Clotted cream has a mildly sweet flavor often described as having a nutty, cooked milk taste. It has been characterized as falling somewhere between whipped cream and butter in terms of its richness.

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

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.

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.

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.

Clotted cream is sweet cream that has been heated using a specifc process to change its texture. Creme fraiche is a cultured product made from cream. It has at least 30% fat and is made with a special strain of mesophilic cultures. Buttermilk in the modern sense is a cultured product made from milk.