In two words clotted cream is wickedly delightful. It is where two worlds collide, those two worlds being whipped cream and butter to create a little pot of goodness that is so utterly wonderful you just wish you could smother it on everything.
Okay, so that may be a little extreme, but once you have tasted the real thing you will never look back.
Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England. It has become so deeply rooted in the culture of South West England there is a constant battle between the counties of Devon and Cornwall to claim the rights as to where it originated, and which county makes it better.
Clotted cream was originally made by farmers to reduce the amount of waste from their milk. There is evidence that the monks of Tavistock Abbey (located in Devon) were making clotted cream in the early 14th century. A local regional cookbook, in 1658 ‘The Complete Cook’ had a recipe for ‘clouted cream’ and it is even mentioned in local folklore –
The Shepheardes Calendar, a poem by Edmund Spenser in 1579:
‘Ne would she scorn the simple shepherd swain,
For she would call him often heam,
And give him curds and clouted cream.’
Clotted cream is heavy whipping cream that has been cooked at a low temperature for a long period of time. When cream is cooked it develops a texture and a richness that is unlike anything else. 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.
Clotted cream is an essential part of a cream tea and is a huge hit with tourists in Devon and Cornwall. So how do you eat a cream tea? Well traditionally it is served with a scone, spread thickly, topped with either strawberry or raspberry jam, and washed down with a pot of tea. There is however a centuries old fightbetween the residents of Devon and Cornwall as to what should be spread first, the jam or the cream. Incase you are curious, in Devon the cream goes first and in Cornwall it’s the jam. In my experience it really doesn’t matter, the taste is truly stunning whichever order you choose to spread it.
The reason clotted cream hasn’t made its way across the globe is down to its extremely short shelf life, making it difficult to export. Outside of the UK it is very difficult to find in grocery stores, and if you do it is rather expensive.
But rest assured, aside from visiting the UK there is a way to enjoy clotted cream in the United States and it is very simple to make. I have tried the recipe once, and it worked perfectly. From the initial taste test (which involved eating many scones and was a truly awful way to spend a weekend) I would say it is a very good recipe indeed, and you will hardly have to do a thing.
Take it from me, once you have had clotted cream there is no going back, it is a little pot of goodness that is so very easily spread on everything!
I will be posting the recipe for homemade clotted cream next week.
FAQs
Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England.
Why is clotted cream illegal in the US? ›
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.
What does clotted cream taste like? ›
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.
What is a substitute for clotted cream? ›
Mock Clotted Cream Substitute
- 3 ounces cream cheese.
- 1⁄4 cup powdered sugar.
- 1⁄4 cup sour cream.
- 1⁄8 teaspoon almond extract.
- 1 tablespoon milk.
Across the United Kingdom, clotted cream is typically served with scones, especially as part of traditional afternoon tea. In Devonshire and Cornwall, clotted cream gives afternoon tea its namesake of cream tea, where it's served with scones, light sandwiches and miniature desserts.
Does clotted cream taste like sour cream? ›
Crème fraîche has a sour flavour, giving it a distinctive taste that is very different from that of clotted cream, which has a nutty flavour from being heated and a buttery richness.
Why is clotted cream so unhealthy? ›
Nutritionally, there is nothing particularly “bad” about clotted cream. However, it is worth noting just how rich in calories the cream is. As always, the caloric content of a food has no bearing on how healthy (or not) it is.
Does clotted cream need to be refrigerated? ›
Yes and No - what is unique about this product is that it is shelf stable and does not require refrigeration until it has been opened. As you may remember the Clotted and Double Cream we carried previously had to be refrigerated at all times.
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.
Can you put clotted cream in coffee? ›
Unopened, our Clotted Cream has a very long shelf life, once opened it must be refrigerated and eaten within a few days. Can you put clotted cream in coffee? Clotted cream is too heavy for coffee, but single and double cream can be used.
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.
Is mascarpone similar to clotted cream? ›
Both creams were very similar, but we found that the folded mascarpone cream mixture tasted a bit more like clotted cream.
Is clotted cream just whipped butter? ›
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.
Should you whip clotted cream? ›
No. If done right, the consistency will already be thick and creamy with no extra whipping required.
Is extra thick cream like clotted cream? ›
Clotted cream has a much higer fat content than double and extra thick cream.
Is clotted cream just whipped 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.
What is the difference between clotted cream and extra thick cream? ›
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.
Can I take clotted cream to the USA? ›
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!
Is mascarpone like clotted cream? ›
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.
