Natural form

A fresh batch of clotted cream with its characteristic golden crust on top.

Shows the defining visual trait — the thick, golden-crusted top layer that distinguishes clotted cream from all other dairy products.

Dairy & Eggs

Clotted Cream

Ultra-rich thickened cream skimmed from slow-heated milk; the dense kaymak spooned onto bread and sweets.

Clotted cream is made by slowly heating full-fat milk and skimming the thick, crusted cream that rises, yielding an intensely rich spread. Known as kaymak, qaymaq, or kajmak across the Balkans, Turkey, and the Middle East, it is spooned onto bread, honey, and pastries. Its dense, slightly nutty richness comes from its very high fat content.

Clotted cream is a dairy product of extraordinary richness, made by slowly heating unpasteurized or lightly pasteurized milk at low temperatures (185–195°F/85–90°C) for several hours until the cream rises and forms a thick, golden layer that "clots" on the surface. The slow heating process denatures milk proteins and concentrates fats, creating a texture unlike any other dairy product—dense enough to hold its shape on a spoon yet smooth and spreadable, with a buttery, almost caramelized richness that tastes far more indulgent than its fat percentage alone would suggest. Its deep cream-to-golden-yellow color indicates high quality; a grayish tint signals lower fat content or inferior production. Unlike double cream (which shares the 48% fat minimum but receives no heat treatment) or kaymak (the Turkish and Middle Eastern counterpart traditionally made from water buffalo milk and commonly used in baklava fillings), clotted cream's signature character comes entirely from the slow-cooking process. In the United Kingdom, "clotted cream" enjoys traditional specialty guaranteed (TSG) protection—only cream produced in Devon and Cornwall using traditional methods may legally bear this name. This protection exists because the product is inseparable from the cultural identity of the Southwest English cream tea, where it has been central since at least the fourteenth century.

Measured in: g
Storage: Fridge

Allergens

Dairy

Types & varieties

Cornish Clotted Cream

Thicker, richer consistency with a deeper gold color; Cornwall produces more of this style

Devon Clotted Cream

Slightly thinner consistency, lighter color; spreads more readily and is the preferred choice for those who want easier spreading

Artisanal/Producer-Specific Varieties

Small dairies in Devon and Cornwall produce regional variations; quality and fat content vary by producer—seek out reputable sources for the best flavor

The Cream Tea Controversy

The great British debate over the correct order of additions to a cream tea is as heated as any culinary argument can reasonably be. The Cornish insist that jam goes on the scone first, followed by clotted cream on top—allowing you to taste both the fruit and the cream in each bite. The Devon tradition reverses this entirely, placing cream on the scone first with jam on top. Neither side will yield, and both are correct within their regional framework. When serving a cream tea, know your audience and adjust accordingly.

Cornish method: jam first, then cream on top
Devon method: cream first, jam on top
Neither method is wrong—regional tradition dictates the choice

How Clotted Cream Differs from Similar Products

Understanding what clotted cream is not helps clarify its unique character. Double cream has the same 48% minimum fat content but is simply separated mechanically and receives no heat treatment—it remains liquid and whipable rather than thick and spreadable. Kaymak, the closest analog from Turkey and the Balkans, is traditionally made from water buffalo milk, giving it a slightly different flavor profile and often a denser texture; it is most commonly encountered as a filling in baklava and pastries. American heavy cream, even when reduced by simmering, cannot replicate the caramelized depth or the stable, spreadable texture that slow heating creates.

Double cream: same fat content, no heat treatment, remains liquid
Kaymak: traditionally water buffalo milk, used in pastries and sweets
Heavy cream reduced: thin approximation, missing caramelized depth and stable texture

Common uses

The centerpiece of a traditional Cornish or Devon cream tea with warm scones and strawberry or raspberry jamSpreading generously on warm scones, crumpets, or tea cakes as part of afternoon teaAs a rich base or garnish for fresh seasonal fruit, especially strawberries, raspberries, or apricotsFolding into lightly whipped cream to create an intensely rich dessert topping for pies or triflesServing alongside sponge cake or Victoria sponge cake at tea timeA luxurious dollop on fruit tarts, summer pies, or berry crumblesSpread on plain bread or toast with a drizzle of honey or spoon of lemon curdAccompaniment to freshly baked American-style biscuits and pastries in adaptations of the cream tea conceptServing alongside shortbread fingers or other traditional British biscuitsA finishing touch on warm rice pudding or porridge for an exceptionally rich breakfast treat

Tips & pitfalls

Bring clotted cream to room temperature before serving; cold clotted cream is stiff and will tear bread rather than spreading smoothly
Use a spoon or small offset spatula to lift the cream directly from its container—do not stir, which breaks the delicate clots and creates a greasy, uneven texture
If a thick crust has formed on the surface during storage, place the sealed container in a warm water bath (not over direct heat) for a few minutes to soften it before serving
Store clotted cream in an airtight container; it readily absorbs strong odors from neighboring foods in the refrigerator
A slight darkening of the surface color during storage is normal oxidation and does not affect flavor or quality—simply stir it back in or scoop around it
Do not attempt to substitute fresh cream in recipes that specifically require clotted cream's texture and richness—the result will be fundamentally different
When purchasing, look for sealed containers showing a deep golden color and avoid any with a grayish tint, which indicates lower fat content
Freeze only if necessary; thaw overnight in the refrigerator and expect a slightly grainier texture after thawing

Nutrition

195kcal

Energy

816 kJ · per 100 g

Where the calories come from

Protein 6%Carbs 7%Fat 87%

Protein

6% DV

Carbs

3.7g

1% DV

Fat

19.1g

24% DV

Fiber

0% DV

Sugars

3.7g

of which

Sodium

72mg

3% DV

Notable micronutrients

Riboflavin (B2)15% DV

Vitamin A13% DV

Selenium8% DV

Calcium7% DV

Phosphorus7% DV

Vitamin D6% DV

Source · USDA FoodData Central · approx. Cream, fluid, light (coffee cream or table cream)

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In the shops

Matched grocery products

No matched grocery products for Clotted Cream yet.

Good to know

Origin: Southwest England (Devon and Cornwall) since at least the 14th century; TSG protected since 2010
Milk Fat Content: Minimum 48% by UK legal standard; artisanal versions typically 55–60%
Production Method: Unpasteurized or lightly pasteurized milk heated slowly (185–195°F/85–90°C) for several hours; cream rises and "clots" into a thick golden layer
Color: Deep cream to rich golden yellow, depending on fat content and milk source; grayish tint indicates lower quality
Shelf Life (opened): 7–10 days refrigerated in an airtight container
Shelf Life (unopened): Typically 3–4 weeks refrigerated; check producer label
Freezing: Up to 2 months; texture may decline slightly
Price Point: Premium; significantly more expensive than standard cream

Substitutes

Mascarpone — The closest textural match; mix in a tablespoon of heavy cream per 4 ounces to approximate the richness; the flavor will be slightly tangier and lack the caramelized depth of true clotted cream
Heavy Cream (reduced) — Simmer heavy cream until it reduces to about half its volume; it will thicken but will not achieve the characteristic clotted flavor, caramelized notes, or stable spreadable texture
Crème Fraîche (thickened) — Similar gentle tang but far too thin and pourable; not a reliable textural substitute for spreading or dolloping
Clabbered Cream — Heavy cream soured with a few drops of lemon juice and left to thicken in the refrigerator; closer in tang but still missing the richness and spreadable quality of clotted cream

Pairs with

StrawberriesRaspberry JamSconesHoneyShortbreadLemon CurdBlack TeaApricotsVictoria Sponge Cake

Also called

Qaymaq · Kajmak · Gaymar · Qishta · Kaymak