Homemade Clotted Cream Recipe (Stovetop Method)

Clotted cream is a thick, rich British cream with a texture somewhere between softened butter, custard, and whipped cream. This homemade clotted cream recipe transforms one pint of heavy cream into a thick, spreadable treat using a double boiler and about 90 minutes of gentle heat.

Unlike most oven methods, which cook the cream for 10 to 12 hours, this stovetop method requires a little monitoring but considerably less cooking time. After chilling overnight, the cream separates into a wonderfully thick layer with a naturally sweet, slightly nutty flavor.

I first tasted truly fresh clotted cream during afternoon tea at the British Museum in London. A tiny jar arrived alongside warm scones and jam, and it was nothing like the shelf-stable cream I had found back home. It was creamy, gooey, buttery, and ridiculously good.

Naturally, I became determined to recreate it in my own kitchen. After testing several methods and digging into more than a century of clotted cream research, I landed on this reliable stovetop version.

Why you’ll love this recipe

• It requires only one ingredient: heavy cream.
• The cream heats for about 90 minutes instead of spending all day in the oven.
• You get thick, spreadable clotted cream with that characteristic crinkly top.
• The temperature-controlled method takes much of the guesswork out of the process.

What is clotted cream?

Clotted cream is made by gently heating full-fat cream and then allowing it to cool slowly. During cooling, the richest portion of the cream rises and thickens at the surface. That thick layer is separated from the thinner liquid underneath and served as clotted cream.

Its texture is denser than whipped cream but softer and creamier than butter. It is unsweetened, although the cream has a subtle natural sweetness and a slightly nutty, cooked-milk flavor.

Clotted cream is strongly associated with Devon and Cornwall in southwest England, where it is traditionally served with scones and jam as part of a cream tea.

Cornish Clotted Cream is also a protected food name in the United Kingdom. Only cream that meets the geographical and production requirements can be sold under that specific name.

Choosing the right cream

The cream you choose will have a significant effect on the texture and yield.

For this recipe, use:

• Pasteurized heavy cream or heavy whipping cream
• At least 35% milk fat
• No gums, stabilizers, or thickeners, and avoid ultra-pasteurized heavy cream

Check the ingredient list carefully. Ideally, cream should be the only ingredient. Added gums such as carrageenan or other gums can interfere with the final texture.

For the most reliable result, do not use ultra-pasteurized cream in this recipe. Pasteurized is OK, but that “ultra” bit seems to impact the cream’s ability to clot. I’ve tested this recipe several times with very good-quality, high-fat, ultra-pasteurized heavy cream, and unfortunately, it has failed to produce clotted cream every time.

Cream formulations can change, so check the label even if you have successfully used a particular brand before.

Equipment you’ll need

You do not need a fancy double boiler. I use a wide metal or heat-safe glass mixing bowl set over a saucepan containing an inch or two of gently simmering water.

The wider the bowl, the more surface area the cream will have. This helps the cream heat evenly and gives that thick upper layer plenty of room to form.

You will also need a reliable thermometer. A probe thermometer works well because it can measure a shallow amount of cream without needing to be deeply submerged.

How to make clotted cream

Here is the process at a glance:

1. Set a wide heat-safe bowl over a saucepan of barely simmering water. Make sure the bottom of the bowl does not touch the water.
2. Pour in the heavy cream and heat it, uncovered and without stirring, until it reaches 187°F.
3. Hold the cream between 180°F and 199°F for 30 minutes. Do not let it boil.
4. Cool the cream without stirring or swirling it, then refrigerate it uncovered for about 8 hours.
5. Separate the thick clotted cream from the thinner liquid underneath.

The cream will still look surprisingly thin when you remove it from the heat. That is normal. Most of the thickening happens as it rests in the refrigerator.

What homemade clotted cream should look like

During heating, the cream should develop a wrinkled, pale yellow skin. It may not look especially appetizing at this stage, but that slightly crinkled surface is exactly what you want.

After chilling, you should find a thick layer resting over a much thinner liquid. The finished cream should be pale ivory, thick, spreadable, and slightly craggy on top.

Starting with one pint of heavy cream, I generally get about 3/4 cup of finished clotted cream. The exact yield can vary depending on the cream and its milk-fat content.

Recipe tips and troubleshooting

Do not stir the cream

This is the most important instruction in the recipe. Do not stir, whisk, or swirl the cream while it heats, cools, or chills. Gentle movement while transferring the bowl is fine, but otherwise leave the surface undisturbed.

Watch the temperature

Bring the cream to 187°F and then hold it between 180°F and 199°F for 30 minutes. It should remain hot but never boil.

Do not expect it to look thick while it is hot

The cream will still look quite liquid when it comes off the heat. Give it the full chilling time before deciding whether it worked.

Save the leftover liquid

Don’t discard the thin liquid underneath the clotted cream. Stir it into coffee or tea, add it to pancake or biscuit batter, or use it as part of the milk in a batch of British scones.

If the clotted cream is dry or waxy

Occasionally, my clotted cream turns out a little dry or waxy, even when I use good-quality cream. Stir a teaspoon of the reserved thin liquid into the finished cream. Add more, a little at a time, until the texture becomes smooth and spreadable.

If the clotted cream does not thicken

The most likely causes are ultra-pasteurized cream, added stabilizers, insufficient heat, or not allowing the cream to chill long enough. Check the cream label and give it at least 8 hours in the refrigerator.

If your yield is low

Yield naturally varies among cream brands. Milk-fat percentage, processing, additives, and even seasonal differences in dairy production may affect how much clotted cream forms.

The research behind this method

When I first tried making clotted cream at home, I started with the popular low-temperature oven method. It produced decent cream, but my batches developed a harder, chunkier crust than the soft, gooey clotted cream I remembered from England.

I also tried a stovetop method that required repeatedly skimming the surface for several hours. It worked, but it was time-consuming and inconsistent.

Eventually, I found a 1917 paper by Wilfrid Sadler in the Journal of Dairy Science. Sadler conducted detailed experiments with clotted cream production, including different temperatures and preparation methods. His work helped me understand the process well enough to adapt it for modern heavy cream and an ordinary home kitchen.

If you enjoy a good culinary rabbit hole, you can read Sadler’s original clotted cream research here.

What to serve with clotted cream

The classic way to enjoy clotted cream is with warm British scones and strawberry jam. Add a pot of tea, and you have the makings of a traditional cream tea.

There is, of course, a long-running regional debate about which goes on the scone first. In Cornwall, jam traditionally goes first, followed by the cream. In Devon, the cream usually goes first. I recommend trying both arrangements in the interest of thorough culinary research. 😉

Clotted cream can also be:

• Spooned over fresh berries
• Served with fruit pies, tarts, or shortcakes
• Spread on toast, crumpets, or quick breads
• Used to fill Turkish stuffed apricots

Storing and freezing clotted cream

Transfer the finished clotted cream to a clean airtight container and refrigerate it promptly. For the best flavor and texture, I generally use homemade clotted cream within 3 to 4 days.

Clotted cream can also be frozen. Place it in a small airtight freezer-safe container and freeze it for up to one month. Thaw it overnight in the refrigerator.

The thawed cream may be slightly thicker or less smooth than fresh clotted cream. If necessary, gently stir in a small amount of fresh heavy cream to loosen it.

Frequently asked questions

Is clotted cream sweet?

Clotted cream is not normally sweetened. Its richness gives it a subtle natural sweetness, along with a slightly nutty, cooked-cream flavor. The flavor is closer to unsalted butter than to sweetened whipped cream.

Is clotted cream illegal in the United States?

No. Clotted cream itself is not illegal in the United States.

The confusion comes from laws surrounding raw or unpasteurized milk products. Commercial interstate sales of raw milk are restricted, but clotted cream can be made and sold using pasteurized cream. This homemade recipe also uses pasteurized heavy cream.

Is Devonshire cream the same as clotted cream?

Devonshire cream traditionally refers to clotted cream associated with Devon, England. In the United States, however, “Devonshire cream” is a term sometimes used for a whipped imitation made with ingredients such as mascarpone, cream cheese, sour cream, or whipped cream.

Check the ingredients when purchasing it. Authentic clotted cream is made primarily from cream that has been slowly heated and cooled.

Cornish Clotted Cream is a more specific protected name. It must be produced in Cornwall according to the requirements of its protected designation.

What is the best substitute for clotted cream?

Mascarpone is the closest readily available substitute in terms of richness and texture. You can stir a little heavy cream into it if you would like a softer consistency.

Unsweetened whipped cream is lighter but works well with scones and desserts. Thick coconut cream can provide a dairy-free alternative, although it will taste noticeably of coconut.

Can I use ultra-pasteurized cream?

I do not recommend ultra-pasteurized cream for this particular recipe. It may produce a lower yield or fail to develop the same thick layer. Use pasteurized heavy cream with at least 35% milk fat and no added gums or stabilizers.

Do I need raw cream?

No. Pasteurized heavy cream works well and is the best practical choice for most home cooks. Look for cream that is pasteurized rather than ultra-pasteurized.

Can clotted cream be frozen?

Yes. Freeze it in an airtight container for up to one month and thaw it overnight in the refrigerator. The consistency may be slightly thicker after freezing, but it will still work well for spreading on scones.

More British recipes and resources

Start with my fresh British scones, then learn how to put together a complete British-style cream tea. You can also explore the differences between whipping cream, heavy cream, and double cream or use your clotted cream to make Turkish stuffed apricots.

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