Quick & Easy Clotted Cream Recipe

If you’ve never had cream tea or afternoon tea, then I suggest you book yourself a flight to England to experience it in all it’s glory. Cream tea is this: fine quality tea, scones, clotted cream, and jam (afternoon tea is cream tea plus tea sandwiches and other delicious sweets). Very simple, and at least to me, it’s a bit of heaven.

I had been wanting to make clotted cream and scones for awhile (and ice cream, but that’s another story that I’m working on), and when I saw the cream on sale at the grocery store, I bought all that was on sale: six cups worth of heavy cream. Happiness!

I don’t know if this qualifies as a recipe because you hardly have to do anything. There were a couple of methods I found online, but I decided to go the slow cooker route because it involves, undoubtedly, less worry. I will admit, the slow cooker is so convenient that it makes me skeptical every time I use it that it will produce great results. One of those – it’s too good to be true – sort of things. I don’t use it as much as I could, but it has yet to disappoint. With clotted cream, I didn’t want to have to worry about leaving an oven on for eight hours. Yes, eight hours.

All you need to make clotted cream is pasteurized or unpasteurized heavy cream. Don’t try it with ultra-pasteurized cream. With pasteurized cream, I got fantastic results.


4 cups pasteurized heavy cream

Pour heavy cream into slow cooker. Set on low for 8 hours. The cream should have a yellow layer on top, and may look crusty at the edges. Cool to room temp. Move to fridge and cool for 12 hours. With a slotted spoon, scoop the top layer, the clotted cream, into a container. Eat with scones and tea.

I will be honest and tell you that I left my clotted cream on the slow cooker for 10 hours because I overslept. :) The edges were really yellow, but it still tasted like cream, not even burnt. So don’t worry too much if you leave it for longer than 8 hours. It will be delicious!

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