Instant Pot Clotted Cream: A simple, hands off recipe for clotted cream. Perfect with your scones for early morning Royal Wedding viewing!
My anglophile friend, Sally, once again planned a pre-dawn gathering to watch Prince Harry and Meghan Markle get hitched. Fascinators and all things British were planned. Scones were to be baked, so I knew I’d have to give homemade clotted cream another shot.
Homemade Clotted Cream
The first time I made clotted cream, it was in the oven. Since I’d only experienced this traditional British spread from out of a jar, I really didn’t know what to expect. A thick, yellow coated cream rose to the top of my baking dish, leaving liquid whey below. That was the clotted cream! It wasn’t very appetizing, but according to Sally, the taste was spot on.
I was always a little suspicious of those little jars of clotted cream in the grocery store. Was it the same quality as what the British were spreading on their teatime scones along with a smear of jam? My experience was limited, but I wanted to try making my own.
The recipes I found online were all similar. Cook heavy, pasteurized cream for a long time at a low constant temperature. OK, I was game.
One Ingredient Recipe
When only one ingredient is involved, it better be top notch. Unfortunately, pasteurized cream can be rather elusive. Ultra-pasteurized has become the norm over the past couple decades.
The latter version is handy as it’s nearly impossible to accidentally over-whip it, but plain old pasteurized cream is what you need for this recipe. Whole Foods to the rescue. I purchased 2 pints.
Clotted Cream in the Oven
With my first attempt, instead of trying to keep the liquid at 180º for an hour on the cooktop, I moved my pan of warmed cream into the oven. Luckily, my oven has a warm setting where I can set temps below 200º. Cautiously, I only used 2 cups of cream in case this was a huge flop.
I left mine in the oven for 6 hours, but with the small amount of cream I used, I think 4-5 hours would suffice. I had a pretty tough skin atop my clotted cream after the full cooking time. Would another method be better???
Instant Pot Clotted Cream
Then I discovered that the Instant Pot could gently keep the cream warm in a steamy environment. I knew I’d have to give this method a shot. With the royal wedding looming, the timing was perfect.
I volunteered to bring homemade clotted cream to the viewing party as there were homemade scones, purchased clotted cream, strawberries, elder flower cake and an egg casserole on the menu! What a feast!
Note: the flavor was sweet and lovely and almost identical to the clotted cream you’d find in Europe. The consistency, though, differed a bit. My friends went nuts for my vanilla bean scones topped with raspberry jam and this Instant Pot clotted cream, even though the thinner homemade version didn’t exactly replicate its British counterpart.
Scones: the Perfect Vehicle for Homemade Clotted Cream
If you’ve never had scones fresh from the oven, you must give them a try. Best on the day they’re made, they can also be frozen so you can enjoy them all week long.
Like pie crust, it’s important not to overwork the dough, so you have tender results. And why not make some clotted cream while you’re at it.
Instant Pot Clotted Cream
A homemade version of the classic clotted cream used to top British scones made in the Instant Pot.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 1 1/2 cups 1x
- Category: Breakfast, Brunch
- Method: Instant Pot
- Cuisine: British
- 2 pints heavy whipping cream, pasteurized (not ultra-pasteurized which is the norm)
Pour the heavy cream into the Instant Pot.
Seal the lid and turn the vent to SEAL. Press the YOGURT button and then ADJUST to BOIL. When it signals letting you know it’s boiled, set to WARM for 8 hours.
Let cool at room temperature for about a half hour, then cover with plastic wrap, place in the refrigerator and chill overnight.
Remove the lid. The liquid will have a yellow thick layer on top. Carefully skim the thickened topping off of the top and into a container. Top with a lid and store in the refrigerator until ready to use.
It’s very important your IP reaches 180 degrees. If your IP is smaller than 8 quarts or you live at a high altitude, you may need to cook an extra cycle.
If you’d like to try the oven version, preheat oven to 180º, place the cream in the top of a double boiler and heat to 180º, stirring occasionally. When the cream reaches 180º, remove the top pan from the double boiler, cover with a lid and place in the oven. Let cook for 8 hours. Then follow the same procedure as in the IP recipe.
Resist the urge to whisk the clotted cream as it will become grainy.
Store in a covered container and use within 3- 4 days.