Clotted cream is a type of cream that is produced and sold primarily in the United Kingdom. It is made by indirectly heating the milk from unpasteurized cows and then letting it cool, allowing the cream to rise to the surface. Since clotted cream is very hard to find in the United States, there are recipes that allow you to create a variation of cream that is very similar, but not quite the same, hence the name "mock" clotted cream.
Things You'll Need
- 2 oz. cream cheese
- 4 tbsp. unsalted butter
- 1 1/2 tsp. sugar
- 6 tbsp. heavy cream
- Microwave-safe bowl
Place all of the ingredients into a bowl and place the bowl in the microwave. Make sure that the bowl is microwave-safe.
Microwave the ingredients in the bowl on High for about 1 minute, or until the butter and cream cheese have melted completely.
Remove the bowl from the microwave and whisk the mixture until it is even and smooth. You should only stop whisking once there are no more lumps of cream cheese and the mixture has been completely combined.
Place the bowl in the refrigerator and let the mixture chill for 30 minutes.
Remove the bowl from the refrigerator after the mixture has chilled completely. Whisk the mixture again until it becomes thick and fluffy.
Once the mixture has reached your desired consistency and level of thickness, cover the bowl and place it in the refrigerator. Store until you are ready to serve.
What Is Clotted Cream Used for?
Clotted cream may not sound appetizing to some, but it has been a staple of afternoon tea for decades. The British invented...