Making Clotted Cream

They say you must have homogenized cream to make Clotted Cream.    I however am not a good listener.  🙂  So I went right ahead and proved them wrong.

All you will need is:  1 large bowl, put ice in this

1 medium bowl with straight sides

a fan

Heavy Whipping Cream

Put ice in the large bowl, pour a pint of cream into the bowl with straight sides, notice the one in my picture is a casserole dish. It’s sides are straight, though not at a 90 degree angle.  The sides on this one are straight up enough to work well.  Don’t use a round bottom bowl as the cream will harden at the edge as it thickens and the level in the bowl drops.

Put the bowl of cream inside the bowl of ice.  The ice keeps the cream cool while it clots.

Put both bowls in front of a fan.  I tilt my fan down slightly to improve the air movement across the cream.

To make clotted cream you want to reduce the amount of water in the cream.  With homogenized cream you simply let the heavier cream rise to the top (I think).  This process causes the water in the cream to evaporate giving you heavier or clotted cream as a result.  Heating the cream to reduce it does not produce a satisfactory product.

Fan the cream for several hours, checking on it’s progress every 30 minutes or so.  Stir the cream or draw the clotted skin to the back of the bowl.  When most of the cream has thickened stir well.  Some lumps will remain.  This is the only difference between this clotted cream and commercial clotted cream.  The taste is the same.  This recipe costs about $1.50; I buy the qt. size which is almost the same price as a pint.

Serve with scones, or muffins, or any sweet bread or use to make frosting.

Frosting made from Clotted cream is my favorite frosting.  It is made by mixing powdered sugar into the clotted cream and adding a pinch of salt or a bit of vanilla, lemon, or peppermint flavoring.



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