Clotted Cream Recipe

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Clotted Cream
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  • 2 cups heavy cream


  1. Cook cream in top of double boiler over simmering water until reduced by about half.
  2. It should be the consistency of butter, with a golden crust on the top.
  3. Transfer, including crust, to bowl.
  4. Cover and let stand 2 hours, then refrigerate at least 12 hours.
  5. Stir crust into cream before serving.
  6. Keep unused portions refrigerated, tightly covered, for up to 4 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 207 Kcal (867 kJ)
Calories from fat 199.8 Kcal
% Daily Value*
Total Fat 22.2g 34%
Cholesterol 82.2mg 27%
Sodium 22.8mg 1%
Potassium 45mg 1%
Total Carbs 1.8g 1%
Protein 1.2g 2%
Vitamin C 0.6mg 1%
Calcium 39mg 4%
Amount Per 100 g
Calories 345 Kcal (1444 kJ)
Calories from fat 333 Kcal
% Daily Value*
Total Fat 37g 34%
Cholesterol 137mg 27%
Sodium 38mg 1%
Potassium 75mg 1%
Total Carbs 3g 1%
Protein 2g 2%
Vitamin C 1mg 1%
Calcium 65mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
  • 6

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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