That Skinny Chick Can Bake
Instant Pot Clotted Cream - Fresh clotted cream that tastes just like what you'd have on your scones in Britain

Instant Pot Clotted Cream

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.

Instant Pot Clotted Cream in a Weck jar

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.

Instant Pot Clotted Cream on a spoon

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.

Homemade Clotted Cream in a jar with a red handled spoon

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.

Blackberry Scones on a white plate

Blackberry Scones

Strawberry Buttermilk Scones on a white plate with fresh strawberry garnish

Strawberry Buttermilk Scones

Super moist Vanilla Bean Scones on a white plate with a jar of clotted cream

Vanilla Bean Scones

You may also want to try these Lemon Blueberry SconesEnglish Tea Cucumber Sandwiches and these DIY Sugar Cubes for your next tea party.



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Homemade Clotted Cream- Fresh clotted cream that tastes just like what you'd have on your scones in Britain

Instant Pot Clotted Cream

A homemade version of the classic clotted cream used to top British scones made in the Instant Pot.

  • Author: Liz Berg
  • 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.

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50 comments on “Instant Pot Clotted Cream”

  1. I always wanted to make my own clotted cream! I am keeping this to try!

  2. Sounds like it would work well with a true slow cooker where low=180 degrees. Both scones look great:@)

  3. Dear Lizzy, how wonderful! I never knew how simple it was to make your own clotted cream. Perfect for so many things. xoxo, Catherine

  4. I’m laying in bed, waiting for my clotted cream and scones. Where are you?

  5. Have never tried this …. wondering if unpasteurized cream would have the same results. Your scones look wonderful – I could use one right now!

  6. Oh yum clotted cream, I read one could make it at home, nice to know how now. I wish one day I get my hands on milk right from the cow!

  7. I need to try this cream when I make scones next time ♥

  8. Always I wanted make my own Clotted cream !!AWESOME Lizzy! and is amazing with scones :))) thanks dear!!

  9. Now I’m craving all the scones with clotted cream, of course!

  10. Hi Liz:)
    Congratulations on making your clotted cream! Your scones look pretty amazing too! I would love a taste of both, I’ll have to dream I suppose:)

    I had no idea clotted cream was so easy to make. It’s not much different than making yogurt. I use the oven most times when I’m making a lot of yogurt but when I’m just making enough for the week, I use a yogurt maker. I have a feeling the clotted cream would “cook” up nicely in the yogurt maker too. (I bet a slow cooker would work also:) I’ll have to give it a try and see what happens. Thanks for the tip about the proper cream. I’m sure I would not have noticed to buy the right one.

    Thanks so much for sharing, Liz…GREAT job!

  11. Interesting post! The clotted cream looks yummy. It sounds like it is quite the process, but worth the effort.

  12. Wow! I can make clotted cream now. Thank you, Liz! P.s. Looking forward to trying out some of your scone recipes, too =)

  13. I have often wondered how they made clotted cream – now I know! Great post.

  14. My homemade clotted cream has saved me millions (well, almost) of dollars over the years not buying those crazy expensive little jars from England, yay for homemade!!

  15. i’m surely dense, but the directions confuse me.

    “The liquid will have a yellow thick layer on top. Carefully skim the thickened topping off of the top and into a container. Resist the urge to whisk the clotted cream as it will become grainy.”

    which is the clotted cream? the thick yellow layer or what’s underneath it?
    do you keep one part & discard the other?

    • Hi, Norma,

      All the thicker stuff at the top is the clotted cream—you will remove and save it all. You discard the more liquidy cream below. You may get a yellow “skin” on top which is part of the clotted cream. There will be more of the liquid than the clotted cream. You may get a yellow skin on top which is part of the clotted cream. You are definitely not dense—it’s hard to explain!

  16. This is a terrific idea. I love clotted cream because I love scones ! I didn’t know that we can do our own clotted cream ! This sounds so good. Have a lovely weekend Liz 🙂 x

  17. I need to make my own clotted cream too. Thanks for sharing, Liz.

  18. I think I have mentioned this to you before Liz, I forget how lucky I am sometimes living in the UK and so close to mainland Europe. I grew up in the South West of England and you were never more than an hour away from a dairy farm that produced their own clotted cream. You could cheaply buy it in large tubs fresh from the farm. Same with the clotted cream ice creams, I loved those as a kid. Still do! Well done for making your own clotted cream, it never even crossed my mind how to make it and it does sound like those little glass jars won’t be the best. So congrats Liz 😀

  19. Dear Liz, not only does your Clotted Cream look absolutely irrestible but your Strawberry Buttermilk Scones scream my name….got to try that recipe as soon as I can find suitably sweet strawberries at the market! What fabulous recipes – scones and clotted cream certainly are a match made in heaven!

  20. I’ve never tried clotted cream but it sounds like something the Mr and I would enjoy.

  21. I had no idea clotted cream was so easy to make. I’ll definitely have to give this recipe a try.

  22. What an interesting story! I have never even thought about trying to make clotted cream. I may have to give it a go 🙂
    Thanks so much for sharing
    Gourmet Getaways

  23. Hi from a tribemate :). I’ve seen other recipes for clotted cream that made me very nervous. This seems doable for the average kitchen mortal so I’ve pinned to give it a try. Thank you!

  24. You just brought back some wonderful memories of visits to my Aunt’s house in England. She always had scones and clotted cream. I would never think to make it at home… but you always do everything so fabulously… I know your recipe would work!

  25. I’ll never forget the first time I had clotted cream, we were vacationing in the UK and visiting JT’s great Aunt who was well into her 80’s and still managing a house on her own. I had never had clotted cream and I was hooked, so delicious. I’ve made crème fraîche before but not clotted cream. What a treat it would be.

  26. Now this is one I need to try! Thanks, Liz!

  27. Oh now I want a scone like one of these…and clotted cream!! How fancy, Liz!

  28. Where can I find a jar like the one in the picture? I am making clotted cream to surprise my mom and I really like that jar!

  29. You brought me right into my Nana’s kitchen! I miss having clotted cream and scones. Love using the Instant Pot. Going to make your recipe and some scones this weekend! I make traditional scones for my family often. I am making your delicious blackberry scones. They are going to love the scones and clotted cream!

  30. You are a genius for making clotted cream in the IP, Liz! What a great use. I love my IP.

  31. SO I tried another recipe once and did end up with the right stuff. The problem is it looked all wrong. Now I know and can’t wait to try this version.

  32. Love that you made your own clotted cream. Homemade is always better!

  33. Tried the recipe yesterday and it turned out perfect.  My mom said it tastes just like the clotted cream she has growing up in Britain. 

    Very important to make sure the cream reaches 180 degrees before setting the IP to warm. I live at 6300 ft so it took 4 cycles on the yogurt boil cycle before the correct temperature was reached. I also drained off some of the whey into a bowl by separating the cream from the IP with a knife. Keep the whey in case you need to mix a little into your clotted cream to get the desired texture. ENJOY! 

  34. Hi Liz,

    Great recipe! I just made delicious clotted cream in my crock pot but will be getting an instant pot for Christmas. What size Instant pot did you make your clotted cream in? Love your website!

  35. Hmm. I tried this and set the instant pot for 8 hours with two pints of pateurized cream not ultra pasteurized). I did see a slight skin for but it was so watery. At leadt in the oven method you see a a light layer of cream but this method was just liquid. I’m willing to give this another shot but trying to set this to at least 12 hours. It could aldo be that there is not enough surface area in the instant pot. Make sure that its no more than1-2 inches deep

    • Sorry you didn’t have success with this recipe. Make sure your cream reaches 180 degrees—you may need to run it an extra cycle. Altitude and different sized IPs may affect the outcome. Thanks for your suggestions!

  36. Love adding this to treat! Tastes so good.

  37. Scones with this clotted cream and jam is angel food!

  38. So easy to make in the Instant Pot.

  39. This was so good!! Thank you so much for the tips!

  40. So delicious- what a fun idea to serve with scones for company!

  41. You are right, perfect on a scone!

  42. If it’s too thin, why not just strain it like when making greek yogurt?

  43. Where do you find the pasteurized not Ultra pasteurized heavy cream? I’m only finding the Ultra Pasteurized…

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