Best 6 American Substitute For Clotted Cream Recipes
Clotted cream is a thick, rich cream that is popular in the United Kingdom. It is often used as a topping for scones, pancakes, and other desserts. While clotted cream is not widely available in the United States, there are a number of American substitutes that can be used in its place. These substitutes are typically made with heavy cream and other ingredients, such as butter, sour cream, or cornstarch. They can be used in most recipes that call for clotted cream, although they may not have the same exact flavor or texture.
Let's cook with our recipes!
EASY CLOTTED CREAM
A tasty alternative to the real thing. Heavy cream is lightly sweetened, whipped until stiff, and mixed with a little sour cream for flavor. Serve with scones or fruit.
Provided by Hunter StClaire
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 2.2 g, Cholesterol 45 mg, Fat 13 g, Protein 0.9 g, SaturatedFat 8.1 g, Sodium 16.4 mg, Sugar 1 g
MOCK CLOTTED CREAM SUBSTITUTE
Make and share this Mock Clotted Cream Substitute recipe from Food.com.
Provided by Julesong
Categories Sauces
Time 10m
Yield 12 scone's worth
Number Of Ingredients 5
Steps:
- Combine the cream cheese, sugar and sour cream in a small bowl.
- Beat until fluffy.
- Add the almond extract and milk to thin a bit.
- Blend well.
- Allow to set at room temperature for 30 minutes before serving.
- Makes enough for about a dozen scones.
Nutrition Facts : Calories 45.6, Fat 3.5, SaturatedFat 2.2, Cholesterol 10.1, Sodium 24.2, Carbohydrate 3, Sugar 2.5, Protein 0.7
CLOTTED CREAM
Steps:
- Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.
CLOTTED CREAM
Provided by Darina Allen
Categories Milk/Cream Dairy
Yield Makes about 1 1/4 cups
Number Of Ingredients 1
Steps:
- Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
- Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
- Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
- If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.
DEVONSHIRE CLOTTED CREAM SUBSTITUTE
Make and share this Devonshire Clotted Cream Substitute recipe from Food.com.
Provided by Dienia B.
Categories European
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- mix geatine with boiling water until clear
- mix into sour cream
- whip cream and sugar and vanilla and lemon juice 1/2 teaspoon creme de cassis if you want beat into soft peaks
- DONT OVERBEAT.
- fold in sour cream mixture at low speed just until incorperated.
Nutrition Facts : Calories 768.8, Fat 59.6, SaturatedFat 36.3, Cholesterol 192.4, Sodium 135.6, Carbohydrate 56.9, Sugar 54.1, Protein 5.7
FAUX CLOTTED CREAM
Since clotted cream was banned on import due to mad cow disease, I found a great substitute for it! A tea house I went to one time shared this with me and I've made it ever since. Some people call this Devonshire cream I think.
Provided by Jan Mullikin @jmulliki
Categories Spreads
Number Of Ingredients 4
Steps:
- In a large bowl, combine all but the whipping cream. Stir well.
- Add unwhipped whipping cream.
- Beat with a mixer until it's stiff. It should have the texture of bowl margarine or softened butter. Store in refrigerator. (But there won't be any left to store!) I've never used anything but whipping cream for this recipe and also always use brand name of Philadelphia Cream Cheese. I tried the store brand once and it didn't taste as rich. I don't think cool whip would work with this recipe, either.
Tips:
- Use heavy cream as a base: Clotted cream is made from scalded cream, so heavy cream is the closest substitute in terms of texture and flavor. For every 1 cup of clotted cream, use 1 cup of heavy cream.
- Let the cream thicken: To achieve a clotted cream-like consistency, simmer the heavy cream over low heat until it thickens and reduces by about a third. This will take about 30 minutes.
- Add flavorings: Once the cream has thickened, you can add flavorings to taste. Common flavorings include lemon zest, vanilla extract, and cinnamon. You can also add a pinch of salt to balance out the sweetness.
- Chill the cream: Once the cream has been flavored, transfer it to a container and chill it for at least 2 hours. This will allow the flavors to meld and the cream to thicken further.
- Serve the cream: Clotted cream is typically served with scones, crumpets, or fruit. You can also use it as a topping for pies, cakes, or ice cream.
Conclusion:
With its rich, velvety texture and slightly tangy flavor, clotted cream is a delicious and versatile ingredient. While it can be difficult to find in the United States, there are a number of substitutes that can be used in its place. With a little planning and effort, you can easily enjoy this classic British treat at home.
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