Instant Pot Clotted Cream - One Ingredient Recipe! - That Skinny Chick Can Bake (2024)

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Instant Pot Clotted Cream:A simple, hands-off recipe for clotted cream. Perfect with your scones for early morning Royal Wedding viewing or an upscale breakfast or brunch! Reign, err I mean rein, in your inner anglophile with a classic British tea time treat.

My friend, Sally, once again planned a pre-dawn gathering to watch a royal wedding. This time it was Prince Harry and Meghan Markle getting hitched. Fascinators and all things British were planned. Scones were to be baked, so I knew I’d have to give Devonshire Cream another shot. Instead of the oven, I turned to my trusty Instant Pot for an alternative method to make Homemade Clotted Cream.

Instant Pot Clotted Cream - One Ingredient Recipe! - That Skinny Chick Can Bake (1)

Table of Contents hide

1 Why You Must Make

2 Reader Testimonial

3 How to Make

4 Expert Tips

5 How to Make Clotted Cream in the Oven

6 How to Make Clotted Cream in an Instant Pot

8 Frequently Asked Questions

9 You May Also Like:

10 Instant Pot Clotted Cream Recipe

Why You Must Make

  • It only requires ONE ingredient and a little patience.
  • Making it in an Instant Pot speeds up the process. An oven version I’ve made takes hours and hours before “clots” develop.
  • The flavor is spot on. See one reader’s review below!

Reader Testimonial

Testimonial from Becca: “I really wanted to say thank you again. I have been trying to find clotted cream since we got back from Scotland with no luck, and my stove isn’t reliable. Recipe turned out perfect, and it really made my weekend.”

The first time I made clotted cream, it was in the oven. Since I’d only experienced this traditional British spread from out of a jar, I really didn’t know what to expect. A thick, yellow-coated cream rose to the top of my baking dish, leaving liquid whey below. That was the clotted cream! It wasn’t very appetizing at first glance, but according to Sally, the taste was spot on.

I was always a little suspicious of those little jars of clotted cream in the grocery store. Was it the same quality as what the British were spreading on their teatime scones along with a smear of jam? My experience was limited, but I wanted to try making my own.

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How to Make

The recipes I found online were all similar. Cook heavy, pasteurized cream for a long time at a low constant temperature. OK, I was game. I’ve made it in the oven using a wide, shallow baking pan but wanted to explore an Instant Pot version, too.

Made of only heavy cream, this is a rare one-ingredient recipe. So it’s important to track down the rather elusive pasteurized creaminstead of the ubiquitous ultra-pasteurized heavy cream. This may be the biggest challenge in making clotted cream. Call around before putting a lot of mileage on the car in your search. The higher the fat percentage, the better, but in the states, you may be limited. British double cream is 48% milkfat, whereas US whipping cream must be 30%, and heavy cream 36%.

  1. Try to Locate Pasteurized, not ultra-pasteurized heavy cream.
  2. Next, Heat the cream at a steady 170-180º for 10-12 hours or until a thickened layer or “skin” develops over the liquid whey. The top may color slightly, but the goal is to remove the clotted cream from the oven or Instant Pot before it tans.
  3. Cool for 8 hours, then use a slotted spoon to remove the thickened clotted cream from the top of the liquid. When using the oven method, you can cover your baking dish with foil if you prefer a very pale yellow or cream-colored clotted cream.

Expert Tips

  • PRO-Tip: If your clotted cream seems too thin at this point, place some cheesecloth in a strainer, add the clotted cream, wrap the cheesecloth over the top, and let it drain over a bowl in the refrigerator for an hour or so.
  • PRO-Tip: If you don’t like the thickened “skin” mixed into the clotted cream, whisk the mixture to a smoother texture. Add some of the whey (leftover liquid) to thin as needed. Many Brits covet the yellow coating, finding it to be the most flavorful, desirable part of the clotted cream. A slightly grainy texture is perfectly normal with clotted cream.
  • Read your heavy cream labels carefully and buy pasteurized heavy cream. The ultra-pasteurized cream has been heated to a higher temperature to increase its shelf life, but will not produce the best results when making this clotted cream recipe.I can consistently find pasteurized heavy cream at Whole Foods and have been told that Trader Joe’s also may carry it.
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How to Make Clotted Cream in the Oven

With my first attempt, instead of trying to keep the liquid at 170-180º on the cooktop, I moved my pan of warmed cream into the oven. Luckily, my oven has a warm setting where I can set temps below 200º.

  1. Use a shallow baking dish and ADD the cream to a depth of 1-2 inches.
  2. Let COOK at 170-180º for 12 hours (doing this overnight makes perfect sense unless you sleep longer than 12 hours!).
  3. Remove from the oven, let COOL at room temperature for an hour or so, then chill in the refrigerator for about 8 hours or overnight.
  4. REMOVE the clotted cream, including the “skin” with a slotted spoon, and enjoy!

How to Make Clotted Cream in an Instant Pot

When I discovered that the Instant Pot could gently keep the cream warm in a steamy environment, I knew I’d have to give this method a shot. With the royal wedding looming, the timing was perfect. The procedure was similar to the oven method.

  1. Bring the cream to a boil in the Instant Pot using the YOGURT Setting.
  2. Then adjust to BOIL.
  3. Finally WARM for 10-12 hours after the cream is brought to a boil.
  4. When the low and slow cooking period is over, RELEASE the pressure and let it COOL at room temperature before CHILLING for 8-12 hours.
  5. REMOVE the clotted cream with a slotted spoon as with the oven method.

The homemade clotted cream was a perfect addition to the viewing party menu as there would also behomemade scones, purchased clotted cream, strawberries, elderflower cake, and an egg casserole! What a feast!

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How to Serve Clotted Cream

  • If you’ve never had scones fresh from the oven, you must give them a try. Best on the day they’re made, they can also be frozen so you can enjoy them all week long.
  • Like pie crust, it’s important not to overwork the scones dough, so you have tender results. You’ll want teeny pieces of cold butter dispersed throughout for the perfect texture.
  • Scones are the perfect vehicle for clotted cream. But don’t forget that muffins, quick bread like banana bread, Irish soda bread, and tea cakes are also delicious smeared with homemade clotted cream.
  • Try it with fresh berries, pancakes, or waffles. You can also use clotted cream in place of some of the heavy cream in ice cream and homemade truffles. Add it to mashed potatoes or risotto. Even scrambled eggs will be creamier with a dollop of clotted cream.

Frequently Asked Questions

What Is Clotted Cream?

Clotted Cream is an English specialty for which the counties of Devon and Cornwall are famous. It’s also known as Devonshire cream, Devon cream, and Cornish cream after those locales.

Across the pond, it is an essential topping for scones, and scones and clotted cream are often paired with jam. It’s a thick, creamy, slightly sweet, and nutty dairy spread that is also wonderful on biscuits, muffins, English muffins, croissants, and other baked goods.

What Does Clotted Cream Taste Like?

Clotted cream tastes like unsweetened heavy cream or unsalted butter, but with a subtle sweetness from the natural sugars in dairy. The Maillard reaction creates very subtle caramel undertones. The texture is more of a thick, spreadable cream, like Mascarpone.

Can You Freeze Clotted Cream?

The refrigerator shelf life of clotted cream, including this Instant Pot Clotted Cream, is about 3-4 days, but it does freeze well for longer storage.

You May Also Like:

  • Lemon Blueberry Scones from Mom on Timeout
  • Lemon Scones
  • Vanilla Scones
  • Easy Scones Recipe with Strawberries
  • Best Scones Recipe with Blackberries
  • Fresh Peach Soda Bread or any quick bread would be delicious served with clotted cream.
  • More Easy Breakfast Recipes
  • More Brunch Food

Stay in touch through social media@Instagram,Facebook, andPinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

Instant Pot Clotted Cream - One Ingredient Recipe! - That Skinny Chick Can Bake (5)

The Recipe:

Instant Pot Clotted Cream Recipe

Prep Time5 minutes

Cook Time10 hours

Additional Time10 minutes

Total Time10 hours 15 minutes

Yield1 1/2 cups

A homemade version of the classic clotted cream used to top British scones made in the Instant Pot.


  • 2 pints heavy whipping cream, pasteurized (not ultra-pasteurized which is the norm)


  1. Pour the heavy cream into the Instant Pot.
  2. Seal the lid and turn the vent to SEAL. Press the YOGURT button and then ADJUST to BOIL. When it signals to let you know it's boiled, set to WARM for 10-12 hours.
  3. Let cool at room temperature for about a half-hour, then cover with plastic wrap, place in the refrigerator, and chill overnight.
  4. Remove the lid. The liquid will have a yellow thick layer on top. Carefully skim the thickened topping off of the top and into a container. Top with a lid and store in the refrigerator until ready to use.


  1. It's very important your IP reaches 180 degrees. If your IP is smaller than 8 quarts or you live at a high altitude, you may need to cook an extra cycle.
  2. If you'd like to try the oven version,preheat the oven to 180º, place the cream in a shallow baking dish at a depth of 1-2 inches.
  3. Let cook for 12 hours. Then follow the same procedure as in the IP recipe to skim and chill.
  4. Using a whisk may be helpful if you prefer a smoother consistency, then mix in some of the leftover liquid to thin if necessary.
  5. Drain your clotted cream in a strainer lined with cheesecloth if you'd like a thicker product.
  6. Store in a covered container and use within 3-4 days

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Nutrition Information:



Serving Size:

1 tablespoon

Amount Per Serving:Calories: 135Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 11mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g


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Instant Pot Clotted Cream - One Ingredient Recipe! - That Skinny Chick Can Bake (2024)


What is the American equivalent of clotted cream? ›

If it's because you're like me and you live in the US and we don't have thickened cream, you could try using heavy cream, and if that doesn't work in the recipe, you could try creme fraiche, sour cream, or greek yogurt, depending on what you're making.

What is the difference between Devonshire cream and clotted cream? ›

When it comes to Devonshire cream, however, they are actually the same thing. Devonshire cream simply refers to clotted cream that is made in Devon, and clotted cream made in Cornwall may also be referred to as Cornish cream.

What is a good substitute for clotted cream in scones? ›

Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream. But considering crème fraîche's more tangy, sour flavour, it will be a better fit for some recipes than others.

What else can I use clotted cream for? ›

Main Dishes
  • Massaman curry with Rodda's clotted cream. ...
  • Rodda's clotted cream & blue cheese rarebit. ...
  • Gill Meller's Steak and Chips with Rodda's Cornish Clotted Cream Peppercorn Sauce. ...
  • Creamy sundried tomato pasta salad with roasted garlic and Rodda's Cornish clotted cream.

Why is clotted cream illegal in the US? ›

Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.

What is the closest thing to clotted cream? ›

Mock Clotted Cream Substitute
  • 3 ounces cream cheese.
  • 14 cup powdered sugar.
  • 14 cup sour cream.
  • 18 teaspoon almond extract.
  • 1 tablespoon milk.

Is clotted cream the same as mascarpone? ›

Both Mascarpone and Clotted cream are made with cream, both have the SAME fat content and both are made by heating the cream. Mascarpone is curdled and sweetened, clotted cream is not. Creme Fraiche is more closely related to sour cream and is made the same way.

Is creme fraiche same as clotted cream? ›

While both are made with heavy cream, they are quite different. Créme frâiche is made by adding buttermilk, whereas clotted cream has nothing added to it. Créme frâiche develops by sitting at room temperature, while clotted cream needs to be baked. Créme frâiche is a “soured cream” that has a tang.

What do the British call clotted cream? ›

It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.

What happens if you whip clotted cream? ›

So to answer your question, you probably won't get exactly what you want. The fresh cream you add will likely whip, and the clotted cream is thick enough that you might not have the stability issues I had, but it definitely won't be a regular whipped cream. I would be careful whipping it at all, however.

Does Trader Joe's carry clotted cream? ›

Ingredients. * For the recipe to work you have to use pasteurized cream, this is very important. You might have to search for this because many stores only sell ultra-pasteurized. I found mine at Trader Joes, Meijer and Whole Foods, so it is out there, just look carefully in the chill cabinet, trust me it is worth it.

What is the French equivalent of clotted cream? ›

My first step was to Google clotted cream: the result was crème caillée or crème fleurette.

Can I put clotted cream in coffee? ›

Cream (single, whipping, double, even clotted) in hot chocolate, yes by all means, and also sometimes in hot coffee.

How healthy is clotted cream? ›

Health Benefits of Clotted Cream

With a minimum butterfat content of 55%, clotted cream is high in fat with a rich mouthfeel. While not advisable to enjoy copious quantities of clotted cream daily, it does possess a good amount of vitamins A, B12, and D, calcium, magnesium, protein, zinc and phosphorus.

Can I freeze clotted cream? ›

Can you freeze clotted cream? If bought chilled, it can also be frozen and used within 6 months. Sometimes, freezing clotted cream can affect the consistency of it, the longer clotted cream is frozen, the drier it becomes so using it sooner rather than later is the best option.

Do they have clotted cream in America? ›

In states like New York, Texas, and others, you can only buy raw milk directly from farms. That doesn't mean that you're totally out of luck when it comes to clotted cream here in the U.S. It might not be authentic, but versions of the cream are for sale on Amazon and at stores like Whole Foods.

Can I take clotted cream to USA? ›

It is absolutely permissable to bring clotted cream into the US from the UK. I've done it multiple times, but not in carry-on, it must go in checked baggage. Wrap it tightly in cling film to prevent leaks, pack in a soft cooler with a freezer block, declare on customs form et voila, clotted cream in the US!

What is clotted cream in English? ›

Meaning of clotted cream in English

a thick cream made by heating milk then leaving it to cool so that the cream rises to the top in soft lumps, made especially in the south west of England: We were served tea and scones with clotted cream and jam.

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