Homemade Mock Clotted Cream (5 Minutes, 3 Ingredients)
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This homemade mock clotted cream is a quick, creamy substitute for traditional clotted cream and the perfect companion to warm scones. While authentic clotted cream is slowly heated for hours, this easy version comes together in just 5 minutes with 3 simple ingredients.
If you love teatime, be sure to browse my Afternoon Tea Recipes for more recipes and inspiration.
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Recipe Overview
- Taste & Texture: Smooth, rich, creamy, and slightly sweet - similar to traditional clotted cream.
- Time: 5 minutes
- Ingredients: Heavy cream, mascarpone, powdered sugar
- Perfect Pairing: Fresh scones, jam, and a pot of tea
Why I Love This Recipe
I began making this homemade mock clotted cream because authentic clotted cream was often hard to find in my local markets, and the tiny imported jars never seemed to stretch far enough when serving guests at tea. This quick version solves that beautifully. It's rich, creamy, lightly sweet, and simple enough to make whenever warm scones are on the menu.
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What is Clotted Cream?
Clotted cream is a thick, spreadable cream traditionally made in England, especially in Devon and Cornwall. It's made by gently heating full-fat cream for hours, then skimming off the rich, thick layer that forms on top. The result is smooth, luxurious, and almost buttery.
This recipe is a quick mock version. It won't have the same thick golden crust as traditional clotted cream, but it has a similar creamy texture and rich flavor, making it a lovely substitute for scones and afternoon tea.
Devon vs. Cornish Cream
There are two traditional ways to serve cream tea:
- Devon style: cream first, then jam
- Cornish style: jam first, then cream
Both traditions are beloved and delicious. Serve your scones whichever way you prefer.
Key Ingredients
- Heavy cream or whipping cream: The base for richness.
- Mascarpone cheese: Adds body and a mild, creamy flavor.
- Powdered sugar: Lightly sweetens and balances the cream.
Tips
- Use the highest-fat cream you can find, preferably at least 36% fat.
- Mascarpone gives this recipe the closest texture and mild flavor, but softened cream cheese can work in a pinch.
- Make sure the mascarpone is at room temperature so it folds smoothly into the whipped cream.
- Serve at room temperature for the best texture.
How to Make Mock Clotted Cream
This recipe comes together in 5 minutes:
Step 1: Whip the cream and confectioners' sugar until medium to stiff peaks form.
Step 2: Gently fold in the room-temperature mascarpone until just combined, being careful not to deflate the whipped cream.
How to Serve Clotted Cream
Serve clotted cream with warm scones and your favorite jam for a simple cream tea. You can spread the cream first in the Devon style or the jam first in the Cornish style - both are traditional and both are delicious.
It's also lovely for afternoon tea gatherings with finger sandwiches, savory bites, and small tea party desserts. I especially love serving it with warm scones for a simple afternoon tea.
Recipe FAQs
For traditional clotted cream, English recipes often use full-fat double cream. Since that isn't widely available in the U.S., use the highest-fat heavy cream you can find, preferably at least 36%. Avoid ultra-pasteurized cream if possible, as it may not thicken as well.
Yes. Store it in an airtight container in the refrigerator for up to 3 to 4 days. Bring it to room temperature before serving.
Not exactly. Traditional clotted cream is slowly heated for hours, developing a thick, rich top layer. This is a faster substitute with a similar creamy texture and flavor.
It's best with scones, but you can also serve it with tea cakes, muffins, or sweet breads.
Yes, but the flavor and texture will be slightly different. Mascarpone is milder and closer to clotted cream, while cream cheese adds a tangier flavor. For the smoothest texture, use softened, room-temperature cream cheese.
Homemade Clotted Cream
Equipment
Ingredients
- ½ cup heavy whipping cream or heavy cream, double cream
- 1 tablespoon confectioner's sugar (powdered sugar)
- 8 ounces Mascarpone Cheese or cream cheese at room temperature
Instructions
- In the bowl of a stand mixer or with a hand mixer, whip the cream and confectioner's sugar until medium soft to stiff peaks form, depending on your preferences.
- Gently fold in the softened, room-temperature mascarpone cheese until just combined. You don't want to deflate the cream you've whipped! The mascarpone must be at room temperature, or it will not incorporate smoothly.
- Store in an airtight container for up to 4 days in the refrigerator.
Notes
- Whipping Cream: Use the highest-fat cream available (36%+). Avoid ultra-pasteurized if possible.
- Storage: Best made the day of serving, but keeps up to 3 days in the fridge. Bring to room temperature before serving.
- Serving: Traditionally served with scones and jam at afternoon tea. Spread jam first (Cornish style) or cream first (Devon style).
- How it differs from the traditional: Texture is smoother than authentic clotted cream, but very similar in taste.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Teatime Recipes
Scone Recipes to Pair with Clotted Cream
- Best Scones Recipe (with Tips for Light, Flaky Perfection)
- Orange Scones
- Fall Scones with a Dash of Cinnamon
- Lemon Lavender Scones Recipe
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Sulla ricetta niente da dire, la proverò
Ma hai riempito pagine e pagine ripetendo sempre gli stessi 3 concetti, bastava essere un poco più concisi!
È difficile leggerti con tutta la pubblicità che copre tutto
Hi! Thank you for your note, and I’m glad you’re planning to try the recipe. I appreciate the feedback and have tightened the post to make it easier to read. As for cream first or jam first, I know both traditions are strongly loved, so I like to present both Devon and Cornish styles and let readers choose their favorite.
Hi Stephanie, Mascarpone cheese is so expensive where I live, can you use cream cheese instead? Thanks Sherry
Hi Sherry! I noticed over the weekend that mascarpone cheese had gone up in my markets too. Yes, you can definitely substitute cream cheese, although the texture and flavor will be slightly different. Mascarpone is more mild in flavor and the texture more closely resembles clotted cream. The difference when using cream cheese is the cream will be slightly more tangy in flavor with a silkier texture.
This is my favorite way to substitute mascarpone:
1/2 cup whipping cream
1/2 cup sour cream (full fat)
3 tablespoons softened cream cheese
1 tablespoon powdered sugar (add more if needed)
The clotted cream with warm scones and homemade jam was decadent and so easy to make!
Hi Jennifer! Thank you for trying the clotted cream recipe. I completely agree -- it's decadently delicious with warm scones!
I love warm scones and I will enjoy them any way, on any day. But when you add clotted cream to warm scones, it’s a delight all on its own. I love this recipe and have been using it for years, especially when serving guests at teatime. It’s incredibly easy and very close to clotted cream found in the tea rooms I love to visit in the U.K.