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+ servings
Container of traditional clotted cream with spoon.

Traditional British Clotted Cream

Course Condiment/Sauce, Ingredient
Cuisine American British Fusion, British, Cornwall, Devonshire
Keyword British Clotted Cream, Clotted Cream
Prep Time 1 minute
Cook Time 12 hours
Refrigerate 12 hours
Servings 2 cups
Author David of Sunset & Sewanee


  • 8x8" or 9x9", 20x20 cm or 23x23 cm oven safe dish
  • Storage container with tight fitting lid or plastic wrap
  • rubber spatula
  • food processor (optional for mixing afterwards)


  • 2 cups heavy cream, good quality and fresh (If you can find the cream with at least 45% butterfat, all the better)


  • Preheat an oven to 195°F/90°C.
  • Pour the heavy cream into an oven safe dish. You will need make to make sure the depth of the cream is about about (1-1½" or 2.5-3.8cm) deep.
  • Place in the oven overnight, or for 12 hrs. Do not stir.
  • Remove the dish from the oven and rest at room temperature for 1-1½ hrs until cool. Do not stir. Once the cream has cooled, cover with plastic wrap and refrigerate overnight or for an additional 12 hrs.
  • Remove the dish from the refrigerator. The cream will be separated at this point. Pour off and save the liquid to use for another purpose, such as making scones or biscuits. Scoop the cream solids into a container with a tight fitting lid and refrigerate. Use the fresh clotted cream on fresh warm scones or biscuits.


Fresh made Clotted Cream last 4-5 days refrigerated.