Quick 5-Minute Clotted Cream Recipe (2024)

FAQs

What is the American equivalent of clotted cream? ›

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.

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.

No. If done right, the consistency will already be thick and creamy with no extra whipping required. How do you loosen clotted cream? If you feel like the consistency is too thick, simply stir in a small amount of the thin leftover liquid.

In states like New York, Texas, and others, you can only buy raw milk directly from farms. That doesn't mean that you're totally out of luck when it comes to clotted cream here in the U.S. It might not be authentic, but versions of the cream are for sale on Amazon and at stores like Whole Foods.

So there you have it: the reason clotted cream at tearooms is not real clotted cream has all to do with Federal regulations prohibiting the use of raw milk, false advertising, and if you are looking for Devonshire cream the lack of cows from Devon living in the United States.

To start, lay a damp kitchen towel on your counter, place a chilled mixing bowl on top, pour a cup of cold cream and 2 tbsp of powdered sugar into the bowl, and begin whisking vigorously. It's best to use taller bowls (think a KitchenAid-style mixing bowl) to prevent cream from splattering.

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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.

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.

What is the liquid left after making clotted cream? ›

Following this refrigeration period, take the dish out and gently spoon the thick, buttery clotted cream into a jar, leaving the liquid (whey) behind. This leftover liquid is great for baking scones.

It may seem confusing but in actuality, clotted cream and Devon cream (or Devonshire cream or Cornish cream) are the same thing. Thought to have been first introduced to England by Phoenicians around 2000 years ago, clotted cream is a thick (and high fat) spreadable compound.

Clotted cream (a.k.a. clouted, scalded cream, or Devonshire cream) is a British topping made by heating cream or full-fat milk, then allowing it to cool slowly. As it cools, the cream rises to the top and "clots."

Meaning of clotted cream in English

a thick cream made by heating milk then leaving it to cool so that the cream rises to the top in soft lumps, made especially in the south west of England: We were served tea and scones with clotted cream and jam.

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup 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.