Clotted Cream

Clotted Cream - a super quick and easy version of clotted cream made with only 4 ingredients in less than 10 minutes. No need to turn on the oven and heat up the house! Goes perfectly with your scones for afternoon tea, Mother's Day breakfast/brunch or on brunch dates with your girlfriends. Taste amazing!

Course Dessert/Snack, Dip

Cuisine British

Prep Time 10

Total Time 10

Servings cups

Calories 571kcal

Author Imma

Ingredients

½ cup (120 g) heavy cream
2 tablespoons (16 g) powdered sugar
8 ounce (224 g) mascarpone cheese
½ cup (115 g) sour cream

Instructions

Place all ingredients in a medium bowl. Using a hand mixer, whip all ingredients together until fully combined.
Store in an airtight container in the refrigerator for a week. For best use, allow it to sit at room temperature for about 30 minutes before serving.

Notes

Store leftover clotted cream in the fridge for up to a week. Let it sit at room temperature for about 30 minutes before serving.
For an authentic taste of British clotted cream, you can buy some online. Make sure that they come from Devon, Cornwall or Somerset.
Keep the heavy cream cold before you start whipping it. It won't thicken if it isn't cold.
If you can't find mascarpone cheese by any chance, you may replace it with cream cheese although there'll be a difference in taste and texture.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition