Faux Homemade Clotted Cream
Clotted cream is near impossible to find in the United States. Preparing it the traditional way, by cooking unpasteurized cream, can be even more difficult because of the U.S. laws around selling raw milk. There are a few recipes out there that call for cooking pasteurized cream at a low temp for a long time with very varied reviews.This homemade version of clotted cream mimics the real thing in texture and flavor and is equally as delicious served on scones or American butter biscuits.
Ingredients
- ½ cup heavy cream, double cream or whipping cream, cold
- 1 tbsp. confectioners sugar
- 1 8-ounce container mascarpone cheese, at room temperature
Instructions
- In the bowl of a stand mixer or a large bowl with a hand mixer, whip the cream to soft peaks.
- Add the confectioners sugar and the mascarpone cheese to the bowl; beat until combined and fluffy.
- Do not beat too much or it will start turning into butter.
- Store in an airtight container in the refrigerator for up to 1 week.
- For the best texture while serving, allow to sit at room temperature for about 30 minutes before serving.