Best 7 Faux Clotted Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Faux Clotted Cream: A Taste of Devonshire Delicacy**

In the realm of culinary delights, few treats are as iconic as clotted cream. Hailing from the lush green pastures of Devonshire, England, this thick, golden spread has captivated taste buds for centuries. Its rich, velvety texture and subtly sweet flavor make it an indispensable companion to scones, pastries, and fruit. While traditional clotted cream is made by heating and cooling whole milk, our collection of faux clotted cream recipes offers a delightful shortcut that yields a remarkably similar result.

Embrace the art of faux clotted cream with our curated selection of recipes, each offering unique variations on this classic spread. From the simplicity of the basic faux clotted cream recipe to the decadent indulgence of the chocolate-infused version, our recipes cater to a range of tastes and preferences. Whether you seek a traditional experience or crave a modern twist, our culinary journey through faux clotted cream promises to tantalize your taste buds and transport you to the heart of Devonshire's culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

HOW TO MAKE MOCK DEVONSHIRE (CLOTTED) CREAM



How to Make Mock Devonshire (Clotted) Cream image

Devonshire (or clotted) cream is the quintessential accompaniment to scones: creamy, a little tangy, and a bit nutty.

Categories     breakfast     main dish     side dish

Time 5m

Yield 4 servings

Number Of Ingredients 3

4 oz. weight Cream Cheese, At Room Temperature
1/4 c. Butter, At Room Temperature
1/4 c. Sour Cream

Steps:

  • Place the cream cheese in a medium bowl and beat with a hand mixer until fluffy and smooth. Add butter and beat. Add sour cream and beat once more until smooth. Serve on fresh scones. Store leftovers in the refrigerator for about a week. Let sit at room temperature for 20 minutes or so before serving.

CHEF JOHN'S CLOTTED CREAM



Chef John's Clotted Cream image

While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 20h5m

Yield 8

Number Of Ingredients 1

4 cups heavy cream (not ultra-pasteurized)

Steps:

  • Preheat oven to 175 to 180 degrees F (80 degrees C).
  • Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
  • Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
  • Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
  • Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g

MOCK CLOTTED CREAM



Mock Clotted Cream image

I've been using this one since found online a few years back. Nothing can replace true clotted cream but still, this is a very good substitute.

Provided by Julie Bs Hive

Categories     Low Protein

Time 10m

Yield 1 cup

Number Of Ingredients 4

1/2 cup sour cream
1/2 teaspoon pure vanilla extract
1/2 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Fold vanilla into sour cream. Beat heavy cream until stiff peaks form the fold in the sugar. Fold this mixture into the sour cream/vanilla mixture.

EASY MOCK DEVONSHIRE CREAM



Easy Mock Devonshire Cream image

I always serve this tasty no-fuss cream with fresh fruit to usher in a new season. Prepare it the day before for added convenience.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3-1/4 cups.

Number Of Ingredients 4

3 ounces cream cheese, softened
1 cup sour cream
3 tablespoons confectioners' sugar
1 cup heavy whipping cream

Steps:

  • In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.

Nutrition Facts :

FAUX CLOTTED CREAM



Faux Clotted Cream image

Since clotted cream was banned on import due to mad cow disease, I found a great substitute for it! A tea house I went to one time shared this with me and I've made it ever since. Some people call this Devonshire cream I think.

Provided by Jan Mullikin

Categories     Spreads

Time 5m

Number Of Ingredients 4

3 oz cream cheese, room temperature
1 Tbsp regular granulated sugar
1/8 tsp salt
1 c whipping cream

Steps:

  • 1. In a large bowl, combine all but the whipping cream. Stir well.
  • 2. Add unwhipped whipping cream.
  • 3. Beat with a mixer until it's stiff. It should have the texture of bowl margarine or softened butter. Store in refrigerator. (But there won't be any left to store!) I've never used anything but whipping cream for this recipe and also always use brand name of Philadelphia Cream Cheese. I tried the store brand once and it didn't taste as rich. I don't think cool whip would work with this recipe, either.

CLOTTED CREAM



Clotted Cream image

Provided by Darina Allen

Categories     Milk/Cream     Dairy

Yield Makes about 1 1/4 cups

Number Of Ingredients 1

5 cups heavy cream

Steps:

  • Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
  • Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
  • Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
  • If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.

EASY CLOTTED CREAM



Easy Clotted Cream image

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.

Provided by Hunter StClaire

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 3

1 cup heavy cream
⅓ cup sour cream
1 tablespoon confectioners' sugar

Steps:

  • 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.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 2.2 g, Cholesterol 45 mg, Fat 13 g, Protein 0.9 g, SaturatedFat 8.1 g, Sodium 16.4 mg, Sugar 1 g

Tips:

  • Use a food processor or hand mixer to whip the cream and butter together until they are light and fluffy.
  • If you don't have a food processor or hand mixer, you can whip the cream and butter together by hand. Just be sure to whip them until they are very light and fluffy.
  • Use high-quality butter and cream for the best flavor.
  • Clotted cream can be stored in the refrigerator for up to 2 weeks.
  • Serve clotted cream with scones, crumpets, muffins, or fruit.

Conclusion:

Clotted cream is a delicious and versatile ingredient that can be used in a variety of recipes. It is easy to make at home with just a few simple ingredients. So next time you are looking for a special treat, try making your own clotted cream.

Related Topics