This is my Not-So-Irish Clotted Cream. While it is not your traditional version, it is a variation we absolutely love. With every bite, it brings back memories of cozy Irish mornings and the joy of discovering something new.

This variation of Not-So-Irish Clotted Cream was inspired by my travels to Ireland years ago, where I discovered rich, buttery flavors that left a lasting impression and sparked the idea for this version. Even though it is not traditional, it is incredibly creamy, indulgent, and perfect to enjoy any time of year. Whether you are spreading it on morning toast, adding a dollop to fresh berries, or simply savoring it by the spoonful, it brings a touch of luxury to everyday moments.

It also pairs beautifully with sourdough toast, especially our favorite Cinnamon Swirl Sourdough Bread recipe, creating a sweet and buttery balance in every bite. Plus, it works wonderfully alongside jam, honey, or even a slice of cake, making it a versatile treat that can adapt to any breakfast, snack, or dessert occasion. This Not So Irish clotted cream brings a little bit of Ireland into your kitchen while letting you enjoy something creamy and comforting all year round.

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Ingredients
Instructions
Equipment
Storage
📖 Recipe
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Ingredients

Heavy whipping cream

See recipe card for quantities.

Instructions

Baking the Cream (12 hours):

Step 1: Preheat your oven to 165℉ or as low as your oven will go above 145℉. Pour all 32 ounces of heavy whipping cream into an unsprayed 13×9 glass pan.
Pro tip: Place the pan on top of a cookie sheet, simply to help with possible spillage, as this is all liquid to start!

Step 2: Once the oven is preheated, bake the heavy whipping cream for 12 hours. I set a timer overnight, and it's ready in the morning.

Cool Down (12 Hours):

Step 1: Prepare a space for your 13×9 to stay in your fridge for at least 12 hours. (This baked mixture currently has a baked layer on top of a liquid layer. It needs time to cool to be able to separate more.)

Step 2: IMPORTANT: Place the tray in the fridge on top of trivets/some layer of protection so that you don't crack the shelves in your fridge. Allow the clotted cream to cool + set in the fridge for a minimum of 12 hours. (Should look similar to the above picture when you pull it out of the fridge later.)

Gathering the Clotted Cream:

Step 1: Scoop off the top layer of cream from the liquid layer. We store this in an air-tight glass jar.

Step 2: If the clotted cream is really thick, it's okay! Sometimes, we take a little liquid from the pan and pour it in to mix it around a bit. It will be a little clumpy, and that is just fine!

PRO TIP: Use the leftover milk/cream from this recipe for our Butter Pound Cake recipe! There should be about 1-1.5 cups of it, so don't toss it. Make some more treats! 😁

This stays good in the fridge for about a week. Spread on your favorite bread and enjoy 😊

Equipment

13x9 glass baking dish
trivet/hot pad
storage container

Storage

This stays good in the fridge for about a week.

📖 Recipe