Clotted Cream

READY IN: 15hrs
Recipe by Miss Annie

This recipe comes close to the real thing.

Top Review by Cleoppa

I suppose I did something wrong, but it didn't work for me. It would be helpful to know a few things: How long do you generally simmer it before it's "reduced by half"? When you say it should be the consistency of butter, is that softened butter? Melted butter?

I started this recipe at 10 at night for a party the following morning. At 1 I don't think it was reduced by half and it had a crust... but I don't know if it was the consistency of butter... Maybe the non-crust part was the consistency of melted butter...

I just used it anyway and it wasn't bad with scones. Not clotted cream though. If I'd had a better idea of how long it was supposed to take, etc., I would have had a better idea of if my heat was high enough, etc.


  1. Cook cream in top of double boiler over simmering water until reduced by about half.
  2. It should be the consistency of butter, with a golden"crust" on the top.
  3. Transfer, including crust, to bowl.
  4. Cover and let stand 2 hours, then refrigerate at least 12 hours.
  5. Stir crust into cream before serving.
  6. Keep unused portions refrigerated, tightly covered, for up to 4 days.

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