Quick 5-Minute Clotted Cream Recipe (2024)

FAQs

How to make cream in 1 minute? ›

Pour heavy cream into the container of the blender and cover. Turn the motor on to low speed for 10 seconds and then switch to the highest speed for 10 seconds to make soft texture or 20 seconds for a more firm texture, depending on your desired consistency. The result? Perfect whipped cream peaks!

The next best thing would be any other thick cream. Get some double cream (heavy cream to Americans) and whip it until stiff, and you'll have about the right consistency.

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.

Melt the butter in a saucepan over low heat, then stir 1 tablespoon (15 mL) of melted butter into the cold milk. Pour the milk into the melted butter and heat over low heat until it starts to steam. Take the mixture off the heat before it starts to boil. Use a blender to mix the cream until it thickens.

Milk and butter

Combine 1/4 cup (57 grams) of melted butter with 3/4 cup (178 mL) of milk and mix thoroughly to make 1 cup (237 ml) of heavy cream. You can also add a tablespoon (8 grams) of flour to thicken the liquid, especially if you're using low fat milk.

Add butter to bowl and heat until butter is mostly melted. Remove bowl from heat, and continue to whisk until butter is smooth and just melted. Step 2Slowly stream milk into butter while whisking. Continue whisking until mixture is smooth, 2 to 3 minutes.

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.

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.

It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.

Also known as Devonshire cream, clotted cream is a thick cream that originated in the Southwest of England.

Can I freeze clotted cream? ›

Can you freeze clotted cream? If bought chilled, it can also be frozen and used within 6 months. Sometimes, freezing clotted cream can affect the consistency of it, the longer clotted cream is frozen, the drier it becomes so using it sooner rather than later is the best option.

While states are able to make some of their own rules regarding raw and unpasteurized dairy, the distribution of such products is banned by the FDA, so you'll have a hard time finding clotted cream in any U.S. grocery store. Therefore, usually, the best way to get your hands on some is to make it yourself.

Don't discard the liquid that is left behind after straining the clotted cream. This liquid, known as “whey,” can be used in baking or added to smoothies for extra protein.

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.