The Pioneer Woman Tasty Kitchen
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Clotted Cream

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Level: Easy

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Description

Clotted cream is soo heavenly and easy to make. Like butter but better!

Ingredients

  • 1 pint Whipping Cream

Preparation

You must use the NOT ultra-pasteurized whipping cream. If it isn’t pasteurized at all, that is even better. Place the cream in a an oven-safe saucepan covered for 8-12 hours in a 180 degree oven. You will know that the cream is ready when you notice that the skin has turned a yellowish color. Remove from the oven and let it cool down for about an hour. Stick the cooled down pot in the fridge for about 8 hours. Then remove the top layer (clotted cream) from the pot and enjoy your clotted cream. You can use the remaining cream for baking.

Note: I’ve added 1 Tablespoon of powdered sugar and 1/2 teaspoon of vanilla as well. It makes it even more heavenly but does loosen it up a bit.

3 Comments

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sweepea on 7.15.2010

haven’t had clotted cream since many years ago in the UK. i kind of fear knowing how to make it… but thank you for contributing to my wanton dairy habit!

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Anne McCoy on 5.26.2010

I’ve never heard of clotted cream, but would love to know more of it’s uses. Thanks for sharing this.

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shari on 5.23.2010

Awesome! I’ve always wanted to know how to make this. Thank you!

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