Homemade clotted cream

Follow the recipe or watch Smeg's foodie guide to learn how to make indulgent homemade clotted cream

Homemade clotted cream


  • 750ml double cream
  • 30g unsalted butter


  1. You will need a large, non-stick frying pan. This is essential so the water in the cream is able to evaporate, leaving no whey at the end. 
  2. Place 750ml double cream and 30g unsalted butter in your pan over a low to medium heat. Stir constantly with a silicone spatula until it reaches a simmer. 
  3. Don’t let it boil and keep stirring until it’s reduced by half.  This should take approximately 20 minutes.
  4. Pour into a shallow glass or ceramic dish, the larger the better. A larger surface area will give you a more golden, buttery crust – the best bit! 
  5. Pop in the fridge overnight to firm up. If you’re in a rush, the cream will be ready to eat in a couple of hours but it does thicken more the longer you leave it. 
  6. Kept in the fridge in an airtight container it will last for up to 7 days. Once opened use within 3 days. 

Watch the video

Watch Smeg's foodie guide on our youtube channel to find out how to make homemade clotted cream and learn all about the delicious English tradition of Cream tea!

Watch the video

Products Used


Kitchenware, Cookware, Shallow Casserole, Red, 50's Style , 28 cm
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Hob, Aesthetics: Dolce Stil Novo, Induction, 90 cm, Built-in: Traditional
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Refrigerator, 50's Style , One Door, Free Standing, Hinge position: Right, Cream, Fan assisted refrigerator, static freezer, D
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