{"id":18468,"date":"2025-05-22T10:00:13","date_gmt":"2025-05-22T17:00:13","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=18468"},"modified":"2025-05-22T09:49:13","modified_gmt":"2025-05-22T16:49:13","slug":"how-to-make-clotted-cream","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/how-to-make-clotted-cream\/","title":{"rendered":"Homemade Clotted Cream"},"content":{"rendered":"

I love<\/em> clotted cream. If you haven’t had it, it’s kind of like a mix between whipped cream and whipped butter, but with a deeper flavor.<\/strong><\/p>\n

It’s thick, it’s creamy, and it’s absolutely dreamy on scones warm from the oven. Clotted cream and scones have always been my favorite part of afternoon tea. I’m obsessed with it.<\/p>\n

What is clotted cream?<\/h2>\n

Clotted cream sounds kind of funny, but really, it\u2019s SO delicious. It\u2019s also called Devonshire cream or Cornish cream, so if you\u2019re not so fond of the word \u201cclotted,\u201d you can think of it like that. Really, clotted is just another word for thick, so just think of it as thick cream! It’s thick, spreadable form of heavy cream first invented way back in the day by dairy farmers in Devon as a way to preserve milk.<\/p>\n

Clotted cream ingredients<\/h2>\n