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–+ servings
A white bowl is filled with whipped clotted cream and sits in front of a platter of scones.

Mock Clotted Cream

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This mock clotted cream has a very similar taste and texture to traditional British clotted cream but is easier to find here in the US. Make a batch of this creamy breakfast spread for serving alongside homemade scones or sweet biscuits.
PREP TIME 5 minutes
TOTAL TIME 5 minutes
YIELD 1.5 cups

Ingredients
  

  • 1/2 cup heavy cream
  • 1 cup mascarpone cheese at room temperature
  • 1 tablespoon powdered sugar

Instructions

  • Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk the cream on medium-high speed until soft peaks form when you pull the whisk up from the cream.
  • Add the mascarpone cheese and powdered sugar and whisk them into the whipped cream until just incorporated. Clotted cream is closer in flavor to butter than whipped cream and is not very sweet. Taste and adjust with more powdered sugar as desired. Serve immediately.

Recipe Notes

Make Ahead Tips:

You can store prepared mock clotted cream in an airtight container in the fridge for up to 5 days. Let it come closer to room temperature before serving so that it is easily spreadable.
COURSEPantry
CUISINEBritish
AUTHORTiffany Dahle