Often you’ll add sweetener and possibly a flavoring, like vanilla, to whipped cream as well.Ĭlotted cream, on the other hand, is heated and separated, as we’ll go into more detail below. But, for whipped cream, you whip that cream into light and fluffy pillows. But once you take a taste, you’ll know the difference.īoth start with the same basic ingredient: heavy cream. While at first, a bowl of clotted cream might look similar to whipped cream. I guess we’ll have to take a trip to decide for ourselves!Ĭlotted cream is the perfect accompaniment to our British scones! What’s The Difference Between Clotted Cream And Whipped Cream? Of course, those in Devon and Cornwall each claim that their cream is superior. Many thanks to Angela for sharing her knowledge and family heritage story with us! This is what can be bought in supermarkets today.” The full cream was then put into the enamel pan and very slowly heated on the stove until it thickened from top to bottom. This was a rather complicated piece of mechanical equipment used on farms to separate the fat from the milk. Just 2 bottles of unpasteurized full cream milk produced enough cream for splits, stewed fruit or junket.Ĭornish clotted cream was made as follows – The full milk was poured through a separator. This was the method we used as we no longer had the farm. The remaining fatless milk was used for cooking and on farms, surplus skim milk was used to feed pigs etc. When cold, the thick crust was carefully scooped off the top of the milk and put in a cream dish ready for use. (The milk must not boil!) It was then removed and allowed to become cold in the pantry – no fridges then. Then the pan was placed on the range over a pan of simmering water until the cream became a crust. It was then rested overnight to allow the fat to rise to the top. “Devon cream was made by putting the full milk straight from the cow into a large enamel pan. She explained that the real difference between clotted cream in Devon and Cornwall came down to the process. Angela spent her childhood during WWII at Callington with her grandparents who were retired farmers on the Devon/Cornwall border. One of our readers sent us a wonderful insight into clotted cream making, that is worth sharing. At that time, clotted cream and butter were the most popular ways to preserve milk. Centuries later in Cornwall, it became popular to use the cream on its own. The making of clotted cream started in Devon as a way to separate the fat from milk to make butter. It really all depends on the region you are in. Sometimes you may hear “clotted cream” called “Devonshire cream” or “Cornish cream”. Like a good, unsalted butter.īut so much more. It is ever so slightly sweet, but mostly just incredibly creamy. It is a thick, creamy, white spread, with the consistency of softened cream cheese. You’ll find it served in a little dish right alongside your scones (or very traditionally, Cornish ‘splits’, a type of yeast bun). Clotted cream is a staple on British tea-time tables.
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