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.

Magique
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

126.7 calories; 0.9 g protein; 2.2 g carbohydrates; 45 mg cholesterol; 16.4 mg sodium. Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2003
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 firm 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. Read More
(152)

Most helpful critical review

Rating: 1 stars
04/20/2005
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 2 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. Read More
(444)
87 Ratings
  • 5 star values: 36
  • 4 star values: 29
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 10
Rating: 1 stars
04/20/2005
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 2 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. Read More
(444)
Rating: 5 stars
11/11/2003
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 firm 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. Read More
(152)
Rating: 5 stars
06/16/2003
Three days before I made this I had been to tea at the Plaza Hotel in NYC. This was remarkably similar to the Devonshire cream they served with their scones! Excellent and so easy.....also very impressive served with fresh berries. Read More
(86)
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Rating: 4 stars
02/08/2008
I found a recipe like this last year but it was called Mock Clotted Cream which would be a more acceptable title for the purists out there commenting it's not clotted cream. Even though it is not true clotted cream it did go well with lemon curd and scones. Read More
(53)
Rating: 5 stars
01/25/2007
I use this recipe every time I have a tea party. It's very good and very simple to make. You can easily adjust to you own liking as far as sweetness goes and I've experimented with it by adding a little Maple flavoring yummy. Read More
(45)
Rating: 5 stars
04/07/2007
While this may not be the true clotted cream it is a great substitue!!! It goes well with the scones. I did not find the recipe too sweet either. Thanks for a great recipe!! Read More
(31)
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Rating: 5 stars
11/01/2003
Tasted so similar to what I get in England. Pleasantly surprising! Read More
(26)
Rating: 4 stars
10/02/2003
this is a good recipe, however, i have never had clotted cream or made it before, so i don't have anything to compare it to, but i liked it. i made along with the Grandma Johnson's Scones recipe on this site. Note, if you have never worked with heavy whipping cream, be careful not to over beat it. Read More
(23)
Rating: 4 stars
03/17/2006
So big deal not authentic clotted cream but still tasty and great to have on hand. I added a wee bit of green food coloring today and will serve it atop my St. Patricks Day cherry mousse. Read More
(22)