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Mock Clotted Cream

Photo: Getty Images

BY The Editors

PUBLISHED April 22, 2024

Clotted cream is a requisite component of a proper English cream tea and a classic accompaniment to scones. Prized for its natural thick consistency and mild nutty flavor, it is produced in Devon and Cornwall, where it is known as Devonshire cream and Cornish cream respectively. It is made by heating unpasteurized milk until a thick layer of cream forms on its surface and then skimming off the cream layer once the milk has cooled.

 

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Although no combination of ingredients can replicate the unique flavor and consistency of true clotted cream, this mock recipe, which mixes mascarpone cheese with heavy cream, is a respectable substitute. — The Official Downton Abbey Afternoon Tea Cookbook

Lesley Nicol shared this recipe when she joined us on Food with Mark Bittman.

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Mock Clotted Cream

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Makes about 1 cup (250 g) 1x

Units Scale

Ingredients

  • 1/2 cup (120 ml) heavy cream
  • 1 cup (225 g) mascarpone cheese, at room temperature
  • 1 tablespoon confectioners’ sugar, or to taste

Instructions

  1. In a bowl, using an electric mixer, beat the cream on medium-high speed until soft peaks form. On medium speed, add the mascarpone and sugar and beat until incorporated. Taste, then adjust with more sugar if needed. Serve at once.

— Recipe from The Official Downton Abbey Afternoon Tea Cookbook

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