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The 5 Best Substitutes for Clotted Cream

Have you ever wondered what clotted cream is?

This wildly popular cream hailing from the west of England is a rich, luxurious, and creamy condiment that adds divine flavor to countless dishes.

But what should you do if you don’t have it in your pantry? Substitutes for clotted cream don’t share its robust flavor but are capable of standing in if needed.

Learn how to cook with clotted cream and the five best substitutes so your dinner party can go off without a hitch.

What is Clotted Cream?

Clotted cream is a thick and creamy dairy product made from the highest quality cow’s milk.

It has long been an integral part of British cuisine, often served as an accompaniment to scones and other treats.

The texture of clotted cream is velvety smooth and spreadable yet dense like butter or cheese.

Its flavor is rich and slightly sweet, without any trace of sourness.

Clotted cream can be used in many ways to enhance both sweet and savory recipes.

From Devonshire teas to fruit tarts and vegetable dishes, it adds a unique richness and depth of flavor, unlike any other ingredient.

The 5 Best Substitutes for Clotted Cream

If you’re looking for a substitute for clotted cream, you’ve come to the right place.

Clotted cream is a rich and delicious topping that can be used in various desserts, but it can be hard to find or prohibitively expensive in some areas.

Fortunately, there are several alternatives that deliver similar results.

Here are the five best substitutes for clotted cream.

1 – Greek Yogurt

Greek yogurt is a thick, creamy, and slightly tart dairy product that originated in Greece.

It has higher protein and lower sugar content than other dairy products due to being made from strained full-fat cow’s milk and fermented with lactic acid bacteria.

Its consistency can be compared to a silky pudding, with a tart but mellow flavor that dies away quickly on the tongue.

It’s the perfect substitute for clotted cream as it binds well with dry ingredients while still giving off that rich flavor.

Just add a little lemon juice, honey, or your preferred sweetener – plus some salt to aid browning – and use it as a one-to-one replacement for clotted cream.

2 – Mascarpone Cheese

Mascarpone cheese is an Italian cream cheese typically made with pasteurized cow’s milk and cream.

Its flavor is mild and slightly sweet, making it an excellent addition to desserts and entrees.

Thanks to the thick cream component, Mascarpone has a smooth, creamy texture that melts in the mouth.

Many pastry chefs use it as a substitute for clotted cream due to its lightness yet rich texture and flavor.

To substitute mascarpone cheese for clotted cream in recipes, mix seven parts whipping or heavy cream with two parts of Mascarpone cheese until well combined.

This combination has all the sweetness and density of clotted cream but a bit of extra tang from the mascarpone cheese.

3 – Sour Cream

Sour cream is a type of tangy, thick cream made by adding lactic acid bacteria to the cream.

It has a smooth and creamy texture with a mildly sharp taste that complements sweet and savory flavors.

As sour cream ages, the flavor sharpens, which allows it to be used in dishes from salads to soups and desserts, where it adds depth.

Subbing sour cream for clotted cream provides a substitute for those on tighter budgets or who simply want to change things up; the sourness of the former offers an interesting twist to traditional clotted creams.

4 – Crème Fraiche

Crème Fraiche is a thick, rich dairy product made of cream that has been fermented with bacteria.

It is commonly used in French cooking and can bring the perfect touch of creamy flavor to any dish.

The texture of crème Fraiche is slightly thicker than conventional cream, and it has a slightly tangy or sour taste described by some as nutty.

If you’re looking to add a subtle yet delicious layer of flavor without overwhelming your dish, crème Fraiche is the perfect accompaniment.

For those looking for an alternative to clotted cream in baking recipes, crème Fraiche can make an excellent substitution due to its similarly luxurious consistency; however, be mindful that the taste of crème Fraiche will subtly differ from clotted cream.

5 – Heavy Cream or Whipping Cream

Heavy cream, also known as whipping cream, is a dairy product made of the high-fat content of fresh cow’s milk.

It contains 30 to 36 percent fat content and usually comes in a liquid form.

Heavy cream can be used to thicken sauces, soups, and other savory dishes.

It is thicker than half-and-half and is great when used to make creamy salad dressings or desserts such as ice creams, custards, cakes, and puddings.

With its velvety texture and rich flavor, it will transform any dish you prepare into something remarkable.

While it can be hard to find and expensive in some stores, it makes an excellent substitution for clotted cream when baking and cooking sweet treats.

Thus, if you are looking for something more accessible (and perhaps even healthier) than clotted cream, which has a higher fat content of up to 55%, heavy cream should do the trick.

Conclusion

In conclusion, the best substitutes for clotted cream can vary depending on the dish that you are making and the desired outcome.

Greek yogurt, mascarpone cheese, sour cream, crème Fraiche, and heavy cream or whipping cream all make excellent alternatives to traditional clotted creams.

All of these options offer a more accessible alternative to clotted cream while still providing a delicious, creamy taste.

Whichever substitute you choose, be sure to experiment with flavors and ratios so that you can create something amazing.

Yield: 1 Serving

The 5 Best Substitutes for Clotted Cream

The 5 Best Substitutes for Clotted Cream
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • Greek Yogurt
  • Mascarpone Cheese
  • Sour Cream
  • Crème Fraiche
  • Heavy Cream or Whipping Cream

Instructions

  1. Pick your favorite substitute from the list above.
  2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.

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