What can I substitute for clotted cream?

Running low on clotted cream? Here are the best verified substitutes, including how to adjust your measurements.

clotted cream — ingredient substitution guide — Photo by Valeria Boltneva on Pexels

About clotted cream

Clotted cream is a thick, rich, spreadable cream made by slowly heating full-fat cow's milk until the cream rises and forms a golden, clotted crust. Originating from the West Country of England — particularly Devon and Cornwall — it contains at least 55% butterfat, giving it a distinctive, slightly cooked flavour and a dense, velvety texture. It is most famously served atop scones as part of a traditional cream tea.

Best substitute

double cream

Double cream has a similar high fat content (around 48%) and rich flavour, making it the closest widely available substitute for spreading or dolloping. It won't have the same thick, clotted texture or the characteristic golden crust, but it delivers a comparable richness.

Use 1 tablespoon for every 1 tablespoon

spreading on sconesdessert toppingscream teasreplicating clotted texturebaking as a direct swap

Alternative

mascarpone

Mascarpone is an Italian cream cheese with a high fat content and a thick, spreadable consistency that closely mimics the texture of clotted cream. Its flavour is mild and slightly sweet, though it lacks the distinctive slow-cooked taste of genuine clotted cream.

Use 1 tablespoon for every 1 tablespoon

spreading on sconesdessert toppingscake fillingsauthentic cream tea flavour

Alternative

What is clotted cream called in other countries?

Country	Name
Australia	clotted cream
New Zealand	clotted cream
United Kingdom	clotted cream
United States	clotted cream (Devon cream)

Common names for clotted cream

Devon creamCornish creamclouted cream

Related ingredients

buttermilk

3 substitutes available

heavy cream

3 substitutes available

sour cream

2 substitutes available

cream cheese

2 substitutes available

whole milk

3 substitutes available

yogurt

2 substitutes available

Crème fraîche is a cultured cream with a rich, slightly tangy flavour and a thick, spoonable consistency. It works reasonably well as a substitute where clotted cream is used as a topping or dollop, though it is thinner and more acidic in flavour.

Use 1 tablespoon for every 1 tablespoon

dessert toppingsspreadingsaucesreplicating rich sweetnessauthentic cream tea

Alternative

cream cheese

Full-fat cream cheese can stand in for clotted cream when a thick, spreadable consistency is the priority. It is noticeably tangier and less rich, so blending it with a little double cream and a pinch of icing sugar can improve the resemblance.

Use 1 tablespoon for every 1 tablespoon; optionally blend with a small amount of double cream to soften

spreading on sconescake fillingstoppingsauthentic flavourcream teas

Alternative

homemade clotted cream (slow-oven method)

Full-fat, non-homogenised cream can be slow-baked uncovered at around 80°C for 8–12 hours, then refrigerated overnight; the resulting clotted crust is scooped off the top. This is the most authentic DIY substitute and closely replicates both the flavour and texture of traditional clotted cream.

Use 1 tablespoon for every 1 tablespoon — yield varies depending on cream quality

cream teasspreading on sconesdessert toppingsquick preparation

What can I substitute for clotted cream?

double cream

mascarpone

What is clotted cream called in other countries?

Common names for clotted cream

Related ingredients

crème fraîche

cream cheese

homemade clotted cream (slow-oven method)