Clotted Cream
Author: Kitchens
  • 4 ounces sour cream
  • 8 ounces heavy cream
  • 1 Tablespoon (more or less) powdered sugar
  1. Blend the sour cream and heavy cream together in a bowl using a wire whisk.
  2. Cover with a wet towel and let stand on the kitchen counter for 6-8 hours. Refrigerate.
  3. When ready to serve, whisk in half the powdered sugar.
  4. Use more powdered sugar to kill the slightly bitter sour cream taste. Taste to determine bitterness. Add more sugar as needed.
True clotted cream is impossible to make in the US. It requires unpasteurized, unhomogenized cream, so unless you have your own dairy, this is your best alternative.

This recipe was devised by a British war bride who was missing home. It has been hailed as the closest to Devonshire Clotted Cream you are likely to get this side of England.
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