As an Amazon Associate, I earn from qualifying purchases.

Homemade Clotted Cream with an Instant Pot

Homemade Clotted Cream, made with an Instant Pot… Creamy, buttery, and incredibly easy to make. A tea-time necessity!

Every time I mention to someone how delicious scones are with clotted cream and how easy it is to make with an Instant Pot, their eyes start to glaze over. And then, without fail, they ask me two questions:

First… What in the world is clotted cream?

And second… How in the world do you make it with an Instant Pot?

I’m here to answer both those questions, and to show you exactly how and why you need to add homemade clotted cream with an Instant Pot to your recipe box. Once you try it, I guarantee you’ll be amazed, both at how easy it is and for the sheer enjoyment of being able to offer it at your next “tea party.”

Homemade Clotted Cream with Instant Pot
Do you have an Instant Pot yet? I got mine several years ago and discovered the multitude of things it can be used for, including cheesecakes, yogurt and – you guessed it – clotted cream!

My clotted cream, made in an Instant Pot, is creamy, buttery, and the easiest thing imaginable to prepare in your own kitchen! It let’s you avoid the expense and hassle of trying to find clotted cream in a specialty store or online, which can be extremely pricey, and with 1 simple ingredient (and an Instant Pot) have fresh Clotted Cream whenever you hear a scone calling your name.

Homemade Clotted Cream with Instant Pot

But why clotted cream? Why not just use butter with your scones? Because clotted cream is deliciously creamy and the essential companion to a batch of traditional British Scones. It is also a staple at tea-time tables and for tea parties.

You also need clotted cream in your refrigerator because it goes wonderfully with my Orange Cream Scones and Apricot Cream Scones.

Honestly, clotted cream is perfect with pretty much every scone out there!

Orange Cream Scones
Apricot Cream Scones

WHAT IS CLOTTED CREAM

Clotted cream is a thick, creamy, white spread, the consistency of softened cream cheese. It is ever so slightly sweet, but mostly just incredibly creamy. Like a good, unsalted butter, but just (yep!) CREAMY!

Clotted cream is made from heavy cream that is heated over very low heat for an extended period of time until a top layer starts to form that thickens or ‘clots’ into a spreadable consistency. Clotted describes the look of the cream when it is heated every so gently that the fat separates to the top and clings together.

Some recipes will tell you that you need heavy cream that has NOT been ultra-pasteurized. You will notice that nearly all heavy creams you find in your local grocery stores are ultra-pasteurized. Through repeated testing of this recipe and process, though, I’ve found you can also use regular ultra-pasteurized heavy cream. 

When I first began experimenting with making clotted cream in my Instant Pot, I searched high and low to find heavy cream that had not been ultra-pasteurized. It was a daunting task! I ultimately found some at Trader Joe’s, but it was more than double the price of regular ultra-pasteurized heavy cream and, for the quantity of clotted cream I now make and serve, I was determined to figure out whether it was truly necessary.

Since the first few times of making clotted cream, I have since made batch after batch in my Instant Pot, using regular ultra-pasteurized heavy cream and, while there may be a slight variation in the texture or taste, it is so minimal that this is the only way I make it now.

Now to the next and more important question…

HOW DO YOU MAKE CLOTTED CREAM IN YOUR INSTANT POT?

You will need 1 quart (32 ounces) of heavy cream and an Instant Pot. You will also need a full 22-24 hours from start to finish. Don’t worry, though! Most of that time will be taken up with the heavy cream either cooking at an extremely low heat (WARM) in the Instant Pot, or chilling overnight afterwards in the refrigerator.

I like to start my homemade 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 in the evening, and wake up to a finished product the next morning!

You will pour your heavy cream directly into the Instant Pot and then close the lid. There is no need to vent the lid, since we’re not pressure cooking anything. Press the YOGURT button and then press the ADJUST button until it says BOIL.

Homemade Clotted Cream with Instant Pot
Homemade Clotted Cream with Instant Pot

When you hear the Instant Pot beep, that means it has reached the boil stage. Press the KEEP WARM button and let it sit there for 8-10 hours. I let mine go for 10 hours.

If your Instant Pot is like mine, once it has reached 10 hours on WARM, it will turn itself off. If yours doesn’t automatically do that, turn it off manually. Carefully remove the pot insert and let it cool at room temperature without disturbing for 5-10 minutes, then put a lid or plastic wrap over the pot to cover it and put the covered pot in the refrigerator. I use a lid from one of my large saucepans that is about the same size as the Instant Pot insert.

You will now leave the pot with the clotting cream in the refrigerator, undisturbed, for 12 hours.

After 12 hours, remove the pot from the refrigerator and carefully scoop the thickened layer of clotted cream off the liquid layer underneath and transfer it to another bowl. It’s okay if you get some of the thinner liquid into your clotted cream. Just mix it in as you are blending the clotted cream.

Homemade Clotted Cream with Instant Pot
Homemade Clotted Cream with Instant Pot
Homemade Clotted Cream with Instant Pot
Homemade Clotted Cream with Instant Pot

Stir and blend the clotted cream layer until it becomes relatively smooth and creamy, and then spoon it into a glass jar with a tight lid and refrigerate it until ready to use. 

Enjoy!!

How to Make Clotted Cream in an Instant Pot Instructional Video

Servings:

1 pint

Prep Time:

10 hrs

Cook Time:

12 hrs

Difficulty:

Easy

Introduction

About this Recipe

Clotted Cream is a famously decadent spreadable cream that is the highlight of all classic British teas. Just think “Downton Abby!”

Now, making it yourself in your own kitchen has never been easier.

Simply put some heavy cream in your Instant Pot, push a few buttons, and leave it to cook while you whip up a batch of scones and relax with a good book.

Homemade Clotted Cream with Instant Pot

Ingredients

  • 1 quart (32 oz.) heavy cream

Notes and Tips

I like 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 in the evening, and wake up to a finished product!

Homemade Clotted Cream with Instant Pot
Homemade Clotted Cream with Instant Pot

Step by Step Instructions

Step 1

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

Step 2

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.

Step 3

Turn the machine off, if it doesn’t automatically turn itself off after 10 hours, and carefully remove the pot. Let it cool at room temperature without disturbing, then refrigerate the pot, covered, as is for 12 hours. I use a lid from one of my saucepans that is about the same size as the Instant Pot insert. It doesn’t matter what you use, as long as it will cover the top of the pot.

Step 4

After 12 hours, remove the pot from the refrigerator. Carefully scoop off the thickened layer of clotted cream, leaving the thin liquid behind. It’s okay if you get some of the thinner liquid into your clotted cream. Just mix it in as you are blending the clotted cream.

Step 5

Once you have skimmed all of the top layer of clotted cream off the top and into another bowl, stir and blend the clotted cream until it becomes relatively smooth and creamy.

Step 6

Spoon your clotted cream into a glass jar with a tight lid and refrigerate until ready to use.

Step 7

The clotted cream will keep in your refrigerator for up to 2 weeks.

Additional Comments:

EQUIPMENT NEEDED:  Instant Pot

The leftover liquid can be used to make scones.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Homemade Clotted Cream with Instant Pot

Homemade Clotted Cream With Instant Pot Recipe Card


  • Author: Tess
  • Prep Time: 10 hrs
  • Cook Time: 12 hrs
  • Total Time: 22 hrs
  • Yield: 1 pint 1x

Description

Clotted Cream is a famously decadent spreadable cream that is the highlight of all classic British teas. Just think “Downton Abby!” Now, making it yourself in your own kitchen has never been easier. Simply put some heavy cream in your Instant Pot, push a few buttons, and leave it to cook while you whip up a batch of scones and relax with a good book.


Scale

Ingredients

1 quart (32 oz.) heavy cream


Instructions

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

2. 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.

3. Turn the machine off, if it doesn’t automatically turn itself off after 10 hours, and carefully remove the pot. Let it cool at room temperature without disturbing, then refrigerate the pot, covered, as is for 12 hours. I use a lid from one of my saucepans that is about the same size as the Instant Pot insert. It doesn’t matter what you use, as long as it will cover the top of the pot.

4. After 12 hours, remove the pot from the refrigerator. Carefully scoop off the thickened layer of clotted cream, leaving the thin liquid behind. It’s okay if you get some of the thinner liquid into your clotted cream. Just mix it in as you are blending the clotted cream.

5. Once you have skimmed all of the top layer of clotted cream off the top and into another bowl, stir and blend the clotted cream until it becomes relatively smooth and creamy.

6. Spoon your clotted cream into a glass jar with a tight lid and refrigerate until ready to use.

7. The clotted cream will keep in your refrigerator for up to 2 weeks.


Notes

I like 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 in the evening, and wake up to a finished product!

Equipment needed: Instant Pot

The leftover liquid can be used to make scones.

  • Category: Toppings
  • Method: Instant Pot
  • Cuisine: British tea-time

Keywords: homemade clotted cream, clotted cream made with Instant Pot

Recipe Card powered byTasty Recipes
Nutrifox-nutrition-label-generator

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Summary
recipe image
Recipe Name
Homemade Clotted Cream With Instant Pot
Author Name
Published On
Preparation Time
Cook Time
Total Time

Pin It on Pinterest

Shares
Share This