Clotted cream is a traditional British topping that originated in England. It is a smooth, yellow cream that is very thick and indulgent. It is believed that clotted cream originated in Devon as well as Cornwall in the southwestern corner of England, but it is also successfully made in Yorkshire (which does not sit very well with those from the Southwest). 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. In order for it to be considered authentic clotted cream, it needs to contain about 55 percent butterfat. The milk or cream is heated in a shallow pan for many hours until the cream rises to the surface and thickens or clots (hence the name). This thickened cream is skimmed off the top and is served with scones, at afternoon teas, and on summer berries. It has the consistency of softened cream cheese and tastes similar to a quality unsalted butter. It is sold in jars depending on the brand, and it is at least three times the price of whipped cream.
Clotted cream is an essential component of either a Devon or Cornish cream tea (a light meal with afternoon tea). It would be unheard of to have a cream tea without clotted cream, which is served in place of butter. Depending on the county where one is enjoying the clotted cream, it is either spread on the scone first and then topped with jam, or the jam goes on first followed by the cream.
The cream is not restricted to afternoon teas, however. It is used in much the same way as heavy or whipping cream (called double or thick cream in the U.K.). In the summer months, it is common to serve a huge dollop of clotted cream on fresh strawberries, or any berry, for that matter. Clotted cream is too thick to use in or on a cake and cannot be whipped like heavy cream.Whereas heavy and light cream can be cooked, clotted cream cannot.
Clotted cream has a mildly sweet flavor often described as having a nutty, cooked milk taste. It has been characterized as falling somewhere between whipped cream and butter in terms of its richness.
Clotted Cream Recipes
The ubiquitous accompaniment for clotted cream is a scone, along with some jam, but the British specialty is also delicious with muffins and quick bread. Contemporary cooks have also incorporated clotted cream into recipes like fudge, ice cream, and chocolate truffles.
Easy British Scones (Serve with clotted cream and jam on top.)
Chocolate Truffles (Replace the cream cheese with clotted cream.)
Vanilla Fudge (Swap out the sour cream for clotted cream.)
Where to Buy Clotted Cream
Unlike other types of cream, the clotted variety travels very well, and because of this, the cream has been sent through the mail for decades to all corners of the world.
Clotted cream is sold in jars ranging in size from 1 to 8 ounces and can be found online and perhaps in very well-stocked supermarkets. To ensure it is authentic, it needs to come from Devon or Cornwall; Cornish clotted cream is a holder of the EU's Protection of Designated Origin. That means it can officially be labeled as highly coveted Cornish clotted cream if it is produced from milk from Cornwall and is 55 percent butterfat. The unique, slightly yellow, Cornish clotted cream color is due to the highcarotenelevels in the grass. Clotted cream from Stamfrey Farm in Yorkshire is also an acceptable variety.
It is also very easy to make your own clotted cream. All you need is heavy cream, an oven, and a lot of time.
Storage
Clotted cream—both homemade and store-bought—has a short shelf life. The clotted cream needs to be refrigerated, and once the jar is opened, it will last only three days. Homemade clotted cream will stay fresh for three to four days but can be frozen for longer storage.
One popular substitute for clotted cream is unsweetened, homemade whipped cream. The texture of whipped cream is lighter, but the flavor is similar. You can easily make your own whipped cream by whipping heavy cream until it forms soft peaks. Another substitute for clotted cream is mascarpone cheese.
Butter is classified in America as clotted cream for its high fat content. It has the same thickness and creamy taste to that as the clotted cream. Buy 3 or more & receive a 5% discount or 6 for a 10% discount!
Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.
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.
Clotted cream can be used as an accompaniment to hot or cold desserts. Clotted cream, especially clotted cream from Devon, where it is less yellow due to lower carotene levels in the grass, is regularly used in baking. It is used throughout southwest England in the production of ice cream and fudge.
Clotted cream was used historically as a way to preserve milk. An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks. Once opened it lasts for approximately 4 days, depending on how you refrigerate it.
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.
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.
Can you put clotted cream in coffee? Clotted cream is too heavy for coffee, but single and double cream can be used. To float double cream on top add some sugar to the coffee and lightly whip the cream first.
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.
Well, according to Darren McGrady, a former chef who worked for the Royal Family for over 10 years, the Queen prefered jam first. He tweeted: “The Queen always had home-made Balmoral jam first with clotted cream on top at Buckingham Palace garden parties in the royal tea tent and all royal tea parties.”
The closest British equivalent to those buttery miracles is a scone, which ain't too bad either. Both baked goodies use flour, fat, liquid and a leavening agent.
American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.
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.
Clotted cream and whipped cream are both made with heavy cream, but while whipped cream is whipped into airy peaks, clotted cream is heated and separated, for a far denser texture. With its ultra-thick consistency, clotted cream can even be mistaken for butter.
As I posted earlier, this is not breaking the US rules, commercial dairy products are allowed through customs. They do need to be kept cool during transport however. And in checked luggage.
Clotted cream has a mildly sweet flavor often described as having a nutty, cooked milk taste. It has been characterized as falling somewhere between whipped cream and butter in terms of its richness.
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