Easy Clotted Cream51 Reviews
- Prep: 10 min
- Ready In: 10 min
“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.” - by Magique
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 127 cal
- 13 g
- 2.2 g
- < 1%
Based on a 2,000 calorie diet
Reviews (51)Rate This Recipe
"I agree with Trusty754. This is absolutely NOT clotted cream. Clotted cream is made with unpasturized milk, not easily available in the US. And, it is NOT sweet. An accceptable alternative is to cook ..." See more2 cups heavy cream in top of double boiler over simmering water until reduced by half. It will be the consistency of butter, with a crust on top. Pour all, including crust into a bowl, cover and let stand 2 hours. Then, refrigerate 12 hours or more. Stir crust into the cream before serving."
"I have made this recipe several times, and with each making I loved it. I have however tweaked it somewhat. The first time I followed the instructions to the letter and found it tasty but not as fir..." See morem as the clotted cream I had in London.. So the second time I made it I seperated the sour cream. (Dump your sour cream in a strainer lined with cheese cloth or a coffee filter, cover with plastic wrap – so that it touches the sour cream – place over a bowl and refrigerate overnight.) This second attempt was perfect. However when I made it last week a disaster 5 minutes before company came (my whipped cream got coffee grounds dumped on it) forced me to use --- yes you guessed it…. Cool Whip. I must confess I liked this version the best. I’m so ashamed and plan to never tell my mother that I used Cool Whip. "
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