5 from 9 votes
Easy Rich Velvety Clotted Cream
Easy rich velvety Clotted Cream is within your reach with this one ingredient recipe. See how to convert heavy whipping cream into this delectable, must-have spread that every scone in the country is begging for.
Prep Time
2 mins
Cook Time
12 hrs
Total Time
12 hrs 2 mins
Servings:
2
tablespoons
Calories:
284 kcal
Course:
Condiments, Snacks
Cuisine:
British
Ingredients
- 1 pint heavy whipping cream
Instructions
- Pour the cream into an ovenproof glass dish, such as a Pyrex one. The larger and more shallow the dish - the better! At a pinch, use a ceramic one.
- Place it in the oven, uncovered for about 12 hours at 175 degrees F / 80 degrees C. Remove from the oven, allow to cool, cover with plastic wrap and place in the refrigerator overnight.
Cup of Yum
Notes
- Use heavy whipping cream that has not been ultra pasteurized.
- Clotted Cream yield is 225g from 1 pint (454ml) with leftover cream weighing 95g.
- Do not discard this leftover cream, refer to the post for suggestions how to use it.
- Serving size is 50g or 2 heaped tablespoons.
Nutrition Information
Serving
2tbsp
Calories
284kcal
(14%)
Fat
28g
(43%)
Saturated Fat
19g
(95%)
Cholesterol
118mg
(39%)
Potassium
71mg
(2%)
Calcium
52mg
(5%)
Nutrition Facts
Serving: 2 tablespoons
Amount Per Serving
Calories 284
% Daily Value*
| Serving | 2tbsp | |
| Calories | 284kcal | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 118mg | 39% |
| Potassium | 71mg | 2% |
| Calcium | 52mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.