Recipe for Homemade Clotted Cream Plus How to Freeze
Making clotted cream is incredibly easy! With a bit of time and patience, this delightful spread for scones and muffins can be ready for the week ahead.
Yield: 12 ounces
Equipment
- 1 shallow baking dish, measuring 10.5' by 7.5'
Materials
- 3 cups heavy cream
Instructions
Day 1: Baking the Cream
- Preheat your oven to 170-180F.
- Pour the heavy cream into a shallow casserole dish or baking dish. The heavy cream should come up along the sides about 1-2 inches. We want to ensure there is a lot of surface area during the slow bake.
- Bake the heavy cream in the oven for 12 hours, uncovered. You can start this process overnight and set your timer to check 12 hours from the start of the bake.
Day 2: Allowing Clotted Cream to Set
- After baking for 12 hours the cream will have developed a layer of skin indicating the fat has separated from the liquid. Use oven mitts to carefully remove the dish from the oven.
- Allow the baked cream to cool to room temperature. Once cooled, cover the dish and refrigerate overnight.
Day 3: Mixing the Clotted Cream & Storing
- Once chilled, remove the baking dish from the refrigerator and gently skim the thick layer of clotted cream from the surface. Place the skimmed cream into a medium mixing bowl. Leave the thinned liquid in the baking dish (you can save this for another use).
- Using a spoon, begin to stir the skimmed clotted cream, slowly at first, and then more vigorously to create a smooth and creamy texture. If the clotted cream is too thick for your preference, add in tablespoon at a time of the thinned liquid back into the cream. Continue to stir until it reaches your desired consistency.
- Store the clotted cream in an airtight container in the refrigerator for up to a week. You can also freeze small portions of the clotted cream for up to two months. Thaw desired portions in the refrigerator overnight before using.
Notes
- On the leftover milk: use the separated liquid like you would buttermilk. This can work beautifully in buttermilk scones or biscuits or even pancakes.
- For freezing: Make sure to use freezer-safe containers or freezer-safe glass jars with tight fitting lids to ensure the texture of the clotted cream is not compromised. Best to use the frozen clotted cream within two months as the texture can change.
- Storing clotted cream: Clotted cream will keep well in the refrigerator for up to a week. Check for any sour smells or mold spores which indicate the cream has gone bad.