Super Easy Instant Pot Clotted Cream with easy-to-follow instructions.
This recipe uses just one ingredient: Double Cream.
And it makes both the Clotted Cream and Whey.
📖 Recipe
Easy Instant Pot Clotted Cream
Equipment
- 1 Instant Pot or multicooker with Yoghurt and Warm functions
Ingredients
- 600 ml double cream or more, 600 ml is the minimum I have tried which works well (see the post for information about what to use if you're not in the UK). Do NOT use Elmlea or long-life double cream
Instructions
- Pour 600 ml or more of double cream in the inner pot.
- Set to the Yoghurt - Boil function.
- Once it has boiled and beeped, set to Keep Warm for at least 8 hours (11 hours works a treat if you have the time). You can also run the Boil cycle a second time then set to Keep Warm.
- Once the Keep Warm cycle is done, take the inner pot out, cool (you could place in a sink of cold water for a few minutes if you’re in a hurry), cover and leave to chill in the fridge preferably overnight (at least 8 hours but longer will be better).
- Once it has chilled, drain the whey into a jar and reserve it to make your own delicious scones. You may prefer to remove the clotted cream with a spoon or spatula and then drain the whey. Find the method that works for you but make sure you keep both the whey and the clotted cream, do not discard either!
How to enjoy Clotted Cream
On scones of course, as part of your afternoon tea.
Here's one Maria made earlier for Mother's Day 2022, back when energy still roamed through her veins (her own words! hahaha 😂).
Although it seems energy was running low already as only the sandwiches (as you can probably tell) and the clotted cream were homemade, the rest all shop-bought which is exactly how it should be when the main aim is to spend quality time with your daughter.
One-ingredient Homemade Clotted Cream
The only ingredient you'll need is fresh Double Cream.
NOT Elmlea nor long-life double cream.
You want chilled, fresh double cream.
What is Double Cream? (For our American Friends 🇺🇸)
If you’re in the U.S., you might be wondering: what the heck is double cream?! It’s a super-rich cream with around 48% fat, which makes it much thicker and more luxurious than heavy cream (which, research tells us, usually has about 36% fat).
Sadly, double cream isn’t really a thing in the U.S.
Reckon you can still make this recipe with the highest-fat fresh heavy cream you can find? Try it and report back please. The cream should not be long-life, it should be fresh, from the fridge section and without additives.
Who's game to check this out and report back?
Do I need to chill it for that long?
Yes, this is a super important step so, go on, make space in your fridge.
Draining the Whey
Possibly the only half tricky part of this recipe is draining the whey but it really is very easy.
How to use the Whey
For scones, of course! One of the most highly-regarded recipes is the one from the Good Food website (previously BBC Good Food) and that’s the one you should start with if you’ve never made scones before.
Do you make homemade bread? It's perfect for it.
You can also add it to your smoothies or blended soups.
Use it for your porridge or in your coffee too instead of milk.
Why make your own Clotted Cream?
Yes I know Rodda's Clotted Cream is amazing but, hear me out:
First of all, Clotted Cream is really easy to make!
Second, you can make tons at a time! Super economical above all if you find pots of double cream reduced at the shops (yes, grab them all!).
Third, quite simply it is lots of fun to see it happen throughout the stages!
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