In the Uk we have 3 types of cream Single whipping and double all different fat content I use double cream to make my clotted cream I have only use the oven technique at 80 degree Celsius overnight and always works will try the stove technique next and see how it goes
Thanks for the comment. I made the clotted cream the traditional way in the oven here in the USA. It came out good however there seemed to be more liquid than the clotted cream due to the lower fat content of heavy whipping cream here. I would love to try the traditional way using British double cream. Please let me know how the stove technique works. Have a great day 😊
Hey Denise, you will absolutely love it. I was introduced to it when I first visited Cornwall in England in 2011. It pairs perfectly with Strawberry jam on a scone.
Clotted cream is fantastic, and much to my surprise this is actually a decent way to make something very, very close to the real thing. Try it, it's amazing on a fruit pie.
Hi Wendy, thanks for the message. I live in Florida and the only create I can find in my area is just regular store-bought cream and it comes out great each time. The butter is crucial to the recipe. Please give it a try and let me know how it comes out. Have a wonderful day.
Should you put some cling wrap over the cream before putting it into the fridge so it doesn’t form that “skin” that can sometimes happen to milk products?
Thanks for the question. No, as there won’t be a skin but rather a slight crust will form, this is typical for clotted cream as the crust has a lot of flavor and you can fold it into the cream. I hope that helps.
@@ColinaryDelights Thank you for your reply. I’ve had clotted cream when I’ve visited the UK. Absolutely gorgeous and tasty. So wonderful with jam and scones. It’s difficult to describe to Americans who have never had it.
It’s my pleasure. I agree with you as it is one of the most delicious creams I’ve tasted especially as you had mentioned having it with scones and jams 😊
Clotted cream has 55% fat. To achieve that you would need to add nearly 800g of butter with a 82% fat content to a quart of heavy cream. This looks like a good substitute though.
@@skirtingtheedge6687 thanks for the insightful information. I had noticed that the fat content in British cream is much higher than both the USA and South Africa. I would love to attempt the original recipe using British cream. I appreciate your comment 😊
I grabbed the wrong butter portion which was the four tablespoons not the two. I had to add 1 liter more cream to make it equalize the amount of butter to ensure the recipe would still match. Well done on catching that, I'll make a change to video to reflect the mistake. Thanks so much.
Hi Maria, try Whole Foods. I usually use any heavy whipping cream such as Land O Lakes which is really creamy. This recipe will work with any heavy whipping cream as ,ing as you add the unsalted butter. Let me know if this helps.
@@ColinaryDelights I tried Whole Foods,Publix, Trader Joes, Walmart etc. They have nothing that is not Ultra Past., thought I'de save you the trips. actually right now with the Bird Flu and them blaming it on non Past. milk I doubt you will find it anywhere. It really comes out just about the same with the butter added for extra fat.
Nobody needed a minute-long intro. The TITLE was the intro. Still, useful video. Gonna give it a try...Soon as I restock the cream. And the butter. ...I procrastinate shopping sometimes.
Dave there is no need to be so nasty. This is just one of the ways to make it. I've done it the traditional way and this way. Same result and same taste. And I've had it Cornwall and that is why I am introducing others to this incredible cream. Have a good day.
Actually it comes from Devon and Cornwall and I have always loved my cream teas. For someone who doesn’t know how to make clotted cream, Colin does really well. This tasted as good as any clotted cream I've had, and being British by birth, I have tasted a lot of it.
I've seen two different cooking channels give this same recipe for clotted cream, so at this point I will have to try it when I need more than a tiny jar of it. Since it is usually just me for tea.
In the Uk we have 3 types of cream Single whipping and double all different fat content I use double cream to make my clotted cream I have only use the oven technique at 80 degree Celsius overnight and always works will try the stove technique next and see how it goes
That looks delicious. Thanks sharing this recipe!
Thanks so much Nick. 😀👍
My pleasure 😊
nice video
Thanks for the visit
Nice and delicious thank you
Thanks so much Shaz.
Thanks Shaz
I have cooked this and it was soo delish! 🙏👑♥️
I tried this recipe and it is really good and tastes very similar to the original. 😀👍
I'm in the UK and came here to be all snotty but that's pretty close to the real deal. Good work.
@@davidpaylor5666 Thanks so much David, I really appreciate your comment. 😀🇬🇧
3:14 “Where in my household, it will not even see tomorrow.”
I’m so glad I’m not the only one. 😂
😂
This is the best recipe ive seen. Perfect cooking consistency.
Thanks so much 😀
In the Uk we have 3 types of cream
Single whipping and double all different fat content I use double cream to make my clotted cream I have only use the oven technique at 80 degree Celsius overnight and always works will try the stove technique next and see how it goes
Thanks for the comment. I made the clotted cream the traditional way in the oven here in the USA. It came out good however there seemed to be more liquid than the clotted cream due to the lower fat content of heavy whipping cream here. I would love to try the traditional way using British double cream.
Please let me know how the stove technique works.
Have a great day 😊
Very well described and a different slant from oven to stove top. Well done Colin Yum.
Thanks so much John, appreciate it 😊
Wow! I have not heard of clotted cream! That looks very tasty.
Hey Denise, you will absolutely love it. I was introduced to it when I first visited Cornwall in England in 2011. It pairs perfectly with Strawberry jam on a scone.
Clotted cream is fantastic, and much to my surprise this is actually a decent way to make something very, very close to the real thing. Try it, it's amazing on a fruit pie.
True about the fat level of heavy cream across the pond. The butter additive makes sense. Making scones for Sunday and will have this ready to go!
Please let me know how it comes out 😊
Thanks Colin!
It’s a pleasure Maria 😀
I like the fact that your recipes are short and easy. It looks so good. Thank you for sharing❤
A HUGE THANK YOU!! for your feedback, it greatly encourages me to bring better recipes. ❤
Just subbed xx
Thank you so much Christine, I really appreciate it. I hope you enjoy the channel and the recipes 😀
Wow super fantastic yummy recipe Thank U so much Dear 🙏👍👌🤩😋🤗
Thanks so much 😀
Ive always heard the cream cant be ultra pasturized, which is mostly what's available in the US
Hi Wendy, thanks for the message. I live in Florida and the only create I can find in my area is just regular store-bought cream and it comes out great each time. The butter is crucial to the recipe. Please give it a try and let me know how it comes out. Have a wonderful day.
Awesome. Thanks
It’s a pleasure 😊
Should you put some cling wrap over the cream before putting it into the fridge so it doesn’t form that “skin” that can sometimes happen to milk products?
Thanks for the question. No, as there won’t be a skin but rather a slight crust will form, this is typical for clotted cream as the crust has a lot of flavor and you can fold it into the cream. I hope that helps.
@@ColinaryDelights Thank you for your reply. I’ve had clotted cream when I’ve visited the UK. Absolutely gorgeous and tasty. So wonderful with jam and scones. It’s difficult to describe to Americans who have never had it.
It’s my pleasure. I agree with you as it is one of the most delicious creams I’ve tasted especially as you had mentioned having it with scones and jams 😊
Is this cream sweet. I never heard or tryed it before but looks intresting
Thanks for the comment. No it’s not sweet, however I’m sure you could add sugar to it before placing it in the fridge to set.
Lekker!
😀 Hope you are having a lekker day 😀
Clotted cream has 55% fat. To achieve that you would need to add nearly 800g of butter with a 82% fat content to a quart of heavy cream.
This looks like a good substitute though.
@@skirtingtheedge6687 thanks for the insightful information. I had noticed that the fat content in British cream is much higher than both the USA and South Africa. I would love to attempt the original recipe using British cream. I appreciate your comment 😊
I have access to 40% fat heavy cream. Would I still need the butter?
No, that would be perfect to use then. Please let me know how it comes out.
You say to use 2 Tbsp butter, but then clearly use what looks like 6 Tbsp butter. Did you triple the recipe when making it for the video?
I grabbed the wrong butter portion which was the four tablespoons not the two. I had to add 1 liter more cream to make it equalize the amount of butter to ensure the recipe would still match. Well done on catching that, I'll make a change to video to reflect the mistake. Thanks so much.
Can I use whipping cream instead heavy whipping cream?
Yes, you sure can. I have used whipping cream before and it comes out just as good. Let me know how it turns out for you.
Where in the US can I buy the high fat content cream? Also, brand please. Cheers!
Hi Maria, try Whole Foods. I usually use any heavy whipping cream such as Land O Lakes which is really creamy. This recipe will work with any heavy whipping cream as ,ing as you add the unsalted butter. Let me know if this helps.
@@ColinaryDelights really appreciate the response. Will definitely take a look. Great video!
@@ColinaryDelights I tried Whole Foods,Publix, Trader Joes, Walmart etc. They have nothing that is not Ultra Past., thought I'de save you the trips. actually right now with the Bird Flu and them blaming it on non Past. milk I doubt you will find it anywhere. It really comes out just about the same with the butter added for extra fat.
@@DCo923 thanks for the information, I really appreciate it. Yes the butter is necessary for this cream to come out right. Have a great day. 😀
Look for local dairy farm products in your stores. There are small dairy farms in many areas that need local support!
Was that really only 2T butter you used?
No, it was actually 4, I added the wrong portion in and then had to add more cream to get the recipe right ☺️. Good observation 😀
@@ColinaryDelights Thank you. Can't wait to try it.
Please let me know how it comes out 😊
So you just eat it like that?
The best way is on a scone with strawberry jam. I have used the cream on a trifle before and it was amazing.
Your photo shows salted butter. An expensive mistake could happen…
Thanks for the comment Sylvia, I’ll see if I can edit it. Appreciate you noticing and letting me know. 😀
And it’s even vegan too! 😅
I tried my best Zayne 🤣
@@JeppeBoyz at least they were vegan cows 🤷🏻♀️🤣
😂
😂😂😂
Nobody needed a minute-long intro. The TITLE was the intro.
Still, useful video. Gonna give it a try...Soon as I restock the cream. And the butter. ...I procrastinate shopping sometimes.
Thanks for the comment. Please let me know how it comes out for you. 😀
You will need no butter at all…
Clotted cream comes from Cornwall and you have no idea how to make it.
Dave there is no need to be so nasty. This is just one of the ways to make it. I've done it the traditional way and this way. Same result and same taste. And I've had it Cornwall and that is why I am introducing others to this incredible cream. Have a good day.
Actually it comes from Devon and Cornwall and I have always loved my cream teas. For someone who doesn’t know how to make clotted cream, Colin does really well. This tasted as good as any clotted cream I've had, and being British by birth, I have tasted a lot of it.
Clotted cream comes from both Cornwall and Devon and there is no available evidence to positively state where it originated.
@@kathycarias1271 thank you so much for the comment 😊
I've seen two different cooking channels give this same recipe for clotted cream, so at this point I will have to try it when I need more than a tiny jar of it. Since it is usually just me for tea.
In the Uk we have 3 types of cream
Single whipping and double all different fat content I use double cream to make my clotted cream I have only use the oven technique at 80 degree Celsius overnight and always works will try the stove technique next and see how it goes