Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”. It forms an essential part of a cream tea.

Although its origin is uncertain, the cream’s production is commonly associated with dairy farms in southwest England and in particular the counties of Cornwall and Devon. The current largest commercial producer in the UK is Rodda’s at Scorrier, Redruth, Cornwall, which can produce up to 25 tonnes (25,000 kg; 55,000 lb) of clotted cream a day.

Those Englishmen may be able to produce 55,000 lbs. of clotted cream a day, but that sounds like an awful lot of work to me! In fact, just a quick few dollops of the Devonshire delight made in the traditional way is a bit too much for me. Remember, I struggle with patience.

Thus, I created this “mock” clotted cream – it really does taste like the real deal – to enjoy with a spot of tea and some delightful homemade scones.

Simple Clotted Cream

1 cup heavy whipping cream
1/3 cup sour cream
1 Tbs. powdered sugar

Using a whisk attachment on the stand  mixer (or with a hand mixer), whip the heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and powdered sugar until just combined. Store in the refrigerator.