Learn how to make thick, creamy clotted cream at home in 5-minutes with this easy step-by-step recipe. It’s made with cream cheese, heavy creamy, white sugar, and vanilla extract — it’s such a simple 4-ingredient recipe! If you’re looking for homemade Devonshire cream, try this DIY recipe!
Homemade Clotted Cream with Scones
You are going to love this quick clotted cream recipe. With simple ingredients and virtually no prep time, you’ll have a creamy DIY clotted cream in no time!
This is one of my favorite easy dessert recipes because you only need 4 ingredients you can find at your local grocery store and a few minutes of prep!
Next time you’re serving up some chocolate chip scones, blueberry scones or sour cream scones, don’t forget to include homemade clotted cream on the side (along with Strawberry jam without pectin). It’s thick and creamy with just the slightest bit of sweetness. If this is your first time making clotted cream, you’ll be surprised by how easy it is to make it!
What is Devonshire Cream?
You may have heard clotted cream referred to as Devonshire Cream or Cornish Cream. These names are derived from the Devon and Cornwall regions in South West England, where the production of clotted cream is often associated.
Clotted cream is a thick cream made by heating full-fat cow’s milk using steam or a water bath to allow the cream to rise to the surface forming cream clots, giving clotted cream its name. Devon cream began as a way to separate the fat from the milk to make butter. During that period, clotted cream and butter were used as methods of preserving milk.
Homemade Devonshire clotted cream is usually very time-consuming to make, so that’s why I made this quick 5 minute version!
Clotted Cream Ingredients
- Cream cheese
- White sugar
- Vanilla
- Heavy cream
How to Make Clotted Cream
In a large bowl, combine cream cheese, sugar, and vanilla, using an electric hand mixer or stand mixer.
Add heavy cream into the bowl and continue mixing until fluffy and peaks form in the cream. This process takes a few minutes so keep mixing until those peaks form.
Serve immediately, or let the cream cool and keep chilled in the refrigerator if serving later.
What to Serve With Clotted Cream
What can you serve with clotted cream other than chocolate chip scones or pumpkin scones? You can use it to top pretty much any pastry of your liking, as a fruit dip, or use a dollop to top off your ice cream! It’s become a dessert staple in our house. You can even add some to your earl grey tea for a delicious cream tea or any London fog-type drink.
What’s the Difference Between Clotted Cream and Whipped Cream?
Whipped cream is a lighter, fluffier cream. It’s typically flavored with vanilla and is very sweet. Clotted cream is closer to butter in that it is thick and only lightly sweet.
What is the Difference Between Butter and Clotted Cream?
The process of creating butter and clotted cream is the main difference between the two. Butter requires churning whipped cream into butter, which is a slow process. While making clotted cream is all about separating milk fat from your cream. Plus, butter tends to be more savory.
This clotted cream is much easier and less time-consuming than making butter. Plus, the uses slightly vary. Butter is used for baking, toast, etc. Clotted cream is mostly a topping for pastries and desserts due to its smooth texture and slightly sweet flavor profile.
How to Store
If you find yourself with leftovers, store your clotted cream in an airtight container or jar in the fridge to enjoy the next day, or keep it for up to 3-5 days.
The thick consistency of this sweet treat is the perfect creamy texture to serve with scones and pastries. I hope you love this DIY clotted cream as much as I do!
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Quick 5-Minute Clotted Cream Recipe
PrintIngredients
- 3 ounces cream cheese
- 2 tablespoons white sugar
- ½ teaspoon vanilla
- 1 cup heavy cream
Instructions
- In a large bowl cream together cream cheese, sugar and vanilla, using an electric hand mixer or stand mixer. Add heavy cream into the bowl and continue mixing until fluffy and peaks form in the cream, about 2-3 minutes.
- Serve immediately, or keep chilled in the refrigerator if serving later on.
Jenny Cundiff says
How does this keep in the refrigerator? Does it separate?
Pamela Reed says
No, not at all. Enjoy Jenny!
Jessie says
I’m making this recipe for a church tea party soon. Will it be OK to make it a few days before the event?
Pamela Reed says
Absolutely, just keep it in the refrigerator! 🙂
Jean carroll says
This was so easy and sooo good with scones. Will definitely make again
Marian says
Could just eat with a spoon sooo yummy!!!
Pat Williams says
This tasted great and so much quicker and easier for something to accompany scones!
Robin White says
Houseguest who is a Brit from Wellington proclaimed it “Interesting,” and “Actually, quite good.” High praise. Note, though, that I only used 1/3 the suggested sugar. The Brit thought I could have done even better with no sugar at all.
Claudia L Lacoskie says
Was this actually clotted cream ..no…but it was amazing. Tasted very close to original. And for a large party was so economical. Delicious 😋
Pamela Reed says
So happy you liked this clotted cream recipe Claudia – thanks for stopping by! 🙂
Marge Hogan says
This is a keeper, think it would make a great filling in n a crepe with sliced fresh fruit
Pamela Reed says
Oh Marge! That sounds so good! 🙂