devonshire cream

Devonshire Cream is a thick, rich cream traditionally used in England to top scones. Also known as clotted cream or cornish cream, this heavy cream is so easy to make at home you’ll wonder why you never made it before. 

Devonshire Cream (Homemade Clotted Cream Recipe)

heavy whipping cream

sour cream

3-6 Tablespoons of Powdered Sugar

vanilla

Whip whipping cream, sugar, and vanilla until stiff...

Whip whipping cream, sugar, and vanilla until stiff peaks form.

Fold in the sour cream.

Keep cold until ready to serve.

Homemade clotted creammade in the microwave or on the stove top. Rich smooth and the perfect topping for biscuits or scones.

Homemade Clotted Cream

Litre cream (Heavy

butter (note 2)

Add cream and butter to a pan.

Bring to a simmer while whisking. Continue whisking and reduce the cream by half.

Pour a little bit on a cold plate and place into the freezer to check that it sets. If if needs to reduce a bit more then do that.

Once ready pour into storage jars and place into the fridge until completely chilled and set.

For the stovetop method

Place the cream without any butter into a shallow microwave dish about halfway filled.

Microwave on 5 minute intervals checking the progress and making sure the cream don&#39;t spill over.

After 15 minutes(3 x 5 minute intervals) check to see if the clotted cream sets by placing a bit onto a small dish into the freezer for 5 minutes.

Once ready simply chill in the fridge until completely set before serving.

For the microwave method

I tried the microwave method. Unfortunately, I took it too far, and ended up with clotted cream butter. The flavor was great, but the texture was grainy, not creamy. Not what I was going for. I didn't want to toss it, so I tried to rescue it. I can't remember if I got this tip from your video, somewhere else on the Internet,  my own brain, or (most likely) some combination, but here's what I did. I knew I had lost too much moisture, and the emulsion had broken, so first I just tried adding more cream. That alone didn't help, so I treated it like a broken buttercream, and brought up the temperature. At first it was too warm, so it melted all the fat, and remained grainy. I rechilled it, the. Brought it up gradually, so it was still cool. Patience and a lot of stirring got it to just the right consistency! 

Anyway, I've been back here so many times the past week, because this is SO much faster than the traditional method, and I was determined to make it work. Yes, it's a little more finicky than the oven method, but with a little practice, it works so well! My future fat-and-sassy self thanks you lol

Thank you for posting your recipe! I tried your stovetop recipe for the first time today. The clotted cream is currently sitting in the fridge and it seems to be setting nicely. I did a quick taste test because I am so impatient and the scones were ready.
My clotted cream tastes a bit cheesy though which I'm a little disappointed about. What could I have done wrong...? I had 600ml 30% UHT cream, but I added a bit more butter than recommended 45g instead of 30g (proportionate to your recipe), thinking this would supplement the 3% lacking. Do you think I added too much butter? Did I let it simmer too long? I wanted to make sure that the wrinkles I saw looked like the ones in the video so I waited a while.
I'd like to figure out the problem as your method is simple enough to follow and I'd like to follow it again, only with less cheesiness =) 

Thank you in advance for any light you can shed on this =)

I have made this recipe once and it turned out great. I’m planning to make it again tomorrow. I recommend it.

Hi, 

i’ve tried making the stovetop clotted cream. The first time I made it, it came out perfectly. Second time though, it became grainy. I used the same recipe, same method. Do you think you could tell me what caused this?

This is super. Been making the microwave version for a few months now. It comes out super tasty, a bit of toasty nuttiness and slightly sweet. It is alternately the world's creamiest butter, or the butteriest cream. I tried buying an expensive little jar of clotted cream imported from England - it tasted like plastic compared to the home made UHT microwave version. Be careful not to nuke a small batch too much or it will separate. This had only happened when I was doing a very small batch. I will try the stovetop version soon. Thanks.

Hi, I’m delighted to have come across your recipe and methods for making clotted cream using UHT cream! Can you please give the quantities needed to add flavorings, in particular the rum version and your favorite, the Cointreau and vanilla?

https://www.youtube.com/watch?v=-SWzRujV87U&list=UULFK48j1D0h5_V2xIbE5jqxxg

No need to waste 12 hours on making clotted cream the prehistoric way. Clotted cream can be made in a jiffy with any type of cream. This recipe is done with the dreaded UHT cream. Everyone said it can't be done. Sure.

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Recipe

https://www.pantsdownapronson.com/homemade-clotted-cream/

Chapters

00:00 - Intro
01:06 - Method one
01:59 - Method two
02:28 - Result
02:49 - Outro

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