Instant Pot Clotted Cream Recipe (2024)

My Instant Pot Clotted Cream Recipe is a revelation, plain and simple. Who’d a thunk you could use your Instant Pot to create the famously decadent spreadable cream that’s the highlight of a classic British afternoon tea? I’ll show you how to make it easily in your own kitchen.

Instant Pot Clotted Cream Recipe (1)

What if I don’t have an Instant Pot?

  • No worries, check out my original post,How To Make Homemade Clotted Cream in the oven!

That recipe that has been a long time favorite on the blog. I think it’s been so popular because it sets out an easy method for making a very special, exotic treat that most of us don’t have access to. If you’ve ever had clotted cream on a scone in Britain, or at an afternoon tea, you’ll know how uniquely delicious this thick creamy spread can be. If you haven’t experienced clotted cream, I suggest you stick around…

What the heck is clotted cream?

Fair question, it isn’t the most common thing in the world…

  • Clotted cream is a thick creamy spread normally used on scones, and popular in Great Britain.
  • It’s made from heavy cream that has been heated over a period of time until it thickens or ‘clots’ into a spreadable consistency with a unique cooked cream flavor.
  • Clotted cream is world famous for its unparalleled rich texture, and it’s an essential part of a classic British afternoon tea, where it’s spread on scones and topped with jam.
  • Normally the only way to get clotted cream is to visit Great Britain, or to spend big $$ on a very small imported jar at your local gourmet market.

What does clotted cream taste like?

  • Clotted cream has a very simple flavor profile, like an unsweetened heavy cream with a subtle ‘cooked’ flavor. The texture is equally if not more important than the flavor, it’s somewhere between a very thick whipped cream, and butter.

Instant Pot Clotted Cream Recipe (2)

Clotted cream is an exotic treat, you might be able to find small imported jars in your better supermarkets, but you will pay a premium price for it. I developed a way to make your own homemade clotted cream in your oven, which I’ve shared in my original post, here.

Today I’m unveiling another, even easier method for making homemade clotted cream, right in your Instant Pot

Instant Pot Clotted Cream Recipe (3)

The Instant Pot method is similar to the oven method, but takes a lot of the guess work out of the process.

For those of you who don’t have an oven that can be set precisely to 180F, this is an great alternative method, and just in time for Mother’s Day, Easter, Passover, and spring entertaining! For either method you’ll need the same thing: non- ultra pasteurized heavy cream, 2 pints.

Instant Pot Clotted Cream Recipe (4)

What does ultra pasteurized mean?

  • All milk and cream sold in the US is pasteurized, meaning it’s heated in order to kill harmful bacteria and to help preserve it longer.
  • Ultra pasteurized cream is simply heated to a higher temperature, at least 280F, and that kills even more of the bacteria and helps it stay fresher for even longer (before opening.)

Where to find non-ultra-pasteurized cream ~

  • Most heavy cream sold today is what’s called ‘ultra-pastuerized’. That just means it’s been heated beyond the regular pasteurizing method so that it has an extra long shelf life. This can interfere with the clotting process, so the general rule it to use regular pasteurized cream when trying to make clotted cream.
  • I have found non-ultra-pasteurized cream at Whole Foods and Trader Joes, for starters.
  • Look for cream with a high fat content, mine is 40%.

Instant Pot Clotted Cream Recipe (5)

While the cream is clotting, you’ve got time for a quick batch of scones! I’ll share my currant almond scones on the blog next week, but in the meantime, I’ve got lots of scone recipes on the blog for you to try. Clotted cream and scones is one of those combinations that is unique and can’t be duplicated. But luckily you can make them both in your own kitchen 🙂

And trust me, there is nothing, and I mean nothing, like a warm homemade scone spread with homemade clotted cream.

Instant Pot Clotted Cream Recipe (6)

TIPS for making Instant Pot Clotted Cream ~

  • This is a simple but precise process. Stick to the recipe as stated, this recipe doesn’t have much room for variation.
  • You can try this with regular pasteurized cream, but at your own risk.
  • Make sure you refrigerate the cream as per the recipe after you’ve cooked it in the Instant Pot, and before you disturb it, the cream thickens up further as it chills in the fridge.
  • AFTER you’ve chilled the cream for at least 12 hours, or even longer, you can skim off the thick cream and put it into a jar. There will be leftover liquid in the pot, and you can use that to make scones.
  • You can stir some of the thinner liquid into your clotted cream if you want a looser consistency.
  • If your clotted cream seems very thin, or you mistakenly mixed too much of the thin liquid into it, try blending it very briefly with an immersion blender, this works like a charm. Just be sure not to blend it too much or you’ll get clotted butter. Also good 😉 but not what we’re going for.

Instant Pot Clotted Cream Recipe (7)

Why is there a crust on my clotted cream?

  • Worry not ~ the crust is a characteristic of clotted cream, it can be creamy white or even darker yellow. That signifies that the cream has cooked, and ‘clotted’ or clumped into an unbelievably delicious spread. The clotted cream underneath the crust will be creamier.

tvfgi recommends: 6 QuartInstant Pot on Amazon Prime

Instant Pot Clotted Cream Recipe (8)Instant Pot Clotted Cream Recipe (9)
I used my 6 quart Instant Pot for this recipe, and I like it because the size is not too big or too small for most recipes. It’s currently under $100 on Amazon Prime and well worth it.

Reader Rave ~

“I just made the clotted cream in my 8Qt Duo multi-cooker. I used 5 C cream, which came 1 inch up the inside of the pot. I cooked it for 8 hours on warm and put it in the fridge overnight. AMAZING! I got about 2.5 C clotted cream and about the same amount in liquid (which has already been made into scones).” ~Kim

Instant Pot Clotted Cream Recipe (10)

Instant Pot Clotted Cream Recipe

4 from 209 votes

Instant Pot Clotted Cream Recipe ~ how to make authentic homemade clotted cream in the Instant Pot ~ spread on scones, it's a British tea time tradition!

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Prep Time:10 hours hours

Refrigerate:12 hours hours

Servings: 1 pint


  • Instant Pot


  • 2 pints of non-ultra pasteurized heavy cream, make sure to find non-ultra pasteurized cream for this


  • Note: I like to plan to start my Instant Pot clotted cream in the morning, when I wake up. That way I can put it in the refrigerator before I go to bed and wake up to a finished product!

  • Pour the cream directly into the Instant Pot. Close the lid (no need to set the vent, we're not pressure cooking.) Press the YOGURT button and press until it says BOIL.

  • When the machine beeps, and has reached the boil stage, press the KEEP WARM button and let it go for 8-10 hours. I let mine go for 10 hours.

  • Turn the machine off and remove the pot. Let cool at room temperature without disturbing. Then refrigerate the pot, as is, for 12 hours.

  • Carefully scoop off the thickened layer of clotted cream, leaving the thin liquid behind. It's ok if you get some of the thinner liquid into your clotted cream, you can mix it in.

  • Spoon your cream into a glass jar. You can leave as is, or stir it together to make it creamier.

  • Enjoy within 2 weeks.

  • The leftover liquid can be used to make scones.


If you don't have an Instant Pot, see my original post on How To Make Homemade Clotted Cream in an oven.

If you've got any leftover clotted cream, be sure to check out my Clotted Cream Shortbread!

NEW FEATURE! Click here to add your own private notes.

Course: Breakfast, tea

Cuisine: British

Author: Sue Moran

Keyword: Afternoon tea, British, clotted cream, cream, Instant Pot

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.

Instant Pot Clotted Cream Recipe (11)

Instant Pot Clotted Cream Recipe (12)

Instant Pot Clotted Cream Recipe (2024)


What is the liquid left after making clotted cream? ›

Clotted cream takes time to form, so don't rush the process by turning up the heat or stirring the cream. Don't discard the liquid that is left behind after straining the clotted cream. This liquid, known as “whey,” can be used in baking or added to smoothies for extra protein.

What is the difference between Devonshire cream and clotted cream? ›

Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.

What is a substitute for clotted cream? ›

What is a good clotted cream substitute? If you can't get your hands on proper clotted cream, you could of course simply whip some heavy cream but you could also have a go at some other types of cream like mascarpone or creme fraiche.

Why is my homemade clotted cream runny? ›

Did you transfer more whey than you realized when scooping the clots of cream into a bowl? I find that my clotted cream is too runny when I use ultra pasteurized cream, don't let it chill long enough or transfer too much whey when scooping out the clots of cream.

Should you whip clotted cream? ›

No. If done right, the consistency will already be thick and creamy with no extra whipping required. How do you loosen clotted cream? If you feel like the consistency is too thick, simply stir in a small amount of the thin leftover liquid.

What is clotted cream in America? ›

Clotted cream is simply full-fat cream that's been heated low and slow for many hours and then cooled slowly so the cream rises to the surface and forms "clots." This thickened cream is scooped off the top and into a jar or small container.

What do the British call clotted cream? ›

It is also called Devonshire, Devon clotted cream, or Cornish clotted cream, depending on where it was made. The dish is traditionally made with full-fat unpasteurized cow's milk, although many recipes today feature heavy cream.

Can I buy clotted cream in the US? ›

While you're unlikely to find authentic clotted cream in America, you can still purchase it online and at some major U.S. grocery stores. Just keep in mind that what you're buying is the FDA-approved, pasteurized version of clotted cream.

Is clotted cream the same as mascarpone? ›

Both Mascarpone and Clotted cream are made with cream, both have the SAME fat content and both are made by heating the cream. Mascarpone is curdled and sweetened, clotted cream is not. Creme Fraiche is more closely related to sour cream and is made the same way.

What cream is closest to clotted cream? ›

Crème fraîche can be used as a clotted cream substitute as a topping for fruit and baked goods as it has a similar thickness and creaminess to that of clotted cream.

Is buttermilk the same as clotted cream? ›

Using wikipedia: Buttermilk: Originally the liquid left after making butter. Creme Fraiche: More or less sour cream with butterfat. Clotted Cream: More or less Heated cream.

Does Trader Joe's carry clotted cream? ›

Ingredients. * For the recipe to work you have to use pasteurized cream, this is very important. You might have to search for this because many stores only sell ultra-pasteurized. I found mine at Trader Joes, Meijer and Whole Foods, so it is out there, just look carefully in the chill cabinet, trust me it is worth it.

Why does clotted cream make me feel sick? ›

Clotted cream is made by being heated (my grandma's first job in about 1930 was to scald the cream in her uncle's dairy down in darkest Cornwall). It may just be the richness or high quantity of fat that upset your tummy. It's probably the sugar in the scone (and jam if it was inside) causing your blood sugar to crash.

Is creme fraiche the same as clotted cream? ›

Compared to crème fraîche, however, clotted cream is subtle. Crème fraîche tastes distinctly tangy due to the cultures it contains. So keep its tart flavor profile in mind even when using it as a substitute for scones.

Why is clotted cream yellow? ›

Cornish clotted cream must be made from milk produced in Cornwall and have a minimum butterfat content of 55 percent. The unique, slightly yellow Cornish clotted cream colour is due to the high carotene levels in the grass.

What is the layer on top of clotted cream? ›

The crust is an essential part of clotted cream and it gives it it's uniqueness over other cream so any good clotted cream should have a nice thick layer of crust.

Can you eat the top of clotted cream? ›

BTW you eat all of the cream even the bit on top that looks buttery. I'm glad you've enjoyed your Cream Tea. If ever out of London, try the cafeterias at the farm shops. All jams and clotted cream are home made!

Why did my cream turn to liquid? ›

It sounds like your cream is breaking down either because you're over beating it, or it's getting too warm. Try putting your metal bowl and beaters in the freezer for an hour prior to using, and keeping the cram in refrigerator till just before using.

What is on top of clotted cream? ›

Clotted cream is an essential part of a cream tea, a favourite with tourists particularly in Cornwall and Devon. It is served on scones—or the more traditional "splits"—with strawberry jam, along with a pot of tea.


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