Easy Clotted Cream Recipes

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EASY CLOTTED CREAM



Easy Clotted Cream image

A tasty alternative to the real thing. Heavy cream is lightly sweetened, whipped until stiff, and mixed with a little sour cream for flavor. Serve with scones or fruit.

Provided by Hunter StClaire

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 3

1 cup heavy cream
⅓ cup sour cream
1 tablespoon confectioners' sugar

Steps:

  • Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 2.2 g, Cholesterol 45 mg, Fat 13 g, Protein 0.9 g, SaturatedFat 8.1 g, Sodium 16.4 mg, Sugar 1 g

EASY DEVONSHIRE CREAM



Easy Devonshire Cream image

A wonderful topping for scones, or use as a dip for fruit.

Provided by STARP

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 4

3 ounces cream cheese, softened
1 tablespoon white sugar
1 pinch salt
1 cup heavy cream

Steps:

  • In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 1.3 g, Cholesterol 26.2 mg, Fat 7.4 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 31.1 mg, Sugar 0.8 g

CLOTTED CREAM



Clotted Cream image

Provided by Alton Brown

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 1

2 cups pasteurized (not ultra-pasteurized) cream

Steps:

  • Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

CLOTTED CREAM



Clotted Cream image

Provided by Darina Allen

Categories     Milk/Cream     Dairy

Yield Makes about 1 1/4 cups

Number Of Ingredients 1

5 cups heavy cream

Steps:

  • Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
  • Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
  • Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
  • If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.

CLOTTED CREAM



clotted cream image

Living in Germany I do miss the odd cream tea, so if you feel the same you'll love this recipe. Not quite as good as the original, but it does come jolly close!

Provided by potnoodles

Time 3h

Yield Makes Jar

Number Of Ingredients 0

Steps:

  • Pour the cream or milk into a wide double saucepan or bowl and place over some hot water on your cooker.
  • Leave the water to simmer for 2-3 hours.
  • When the cream or milk has developed a thick bubbly layer on top, remove from the stove and cool in a cool place first and then in the fridge for several hours.
  • Once the cream has cooled through, carefully lift off the top layer and place in a different container. It should make approx. 150 g. of delicious clotted cream for you to enjoy!

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