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Welcome to my humble kitchen! Here's where savory experiments take place every day. Today, I'm sharing one of my most cherished secrets, my Instant Pot Clotted Cream recipe. A super-simple delight that adds homemade decadence to any dish--from morning scones to evening desserts. You won’t believe how easy it is until you try! So slip on that apron, and let's get started!
Ingredients for Instant Pot Clotted Cream
- Heavy cream: Essential for achieving rich, thick clotted cream texture through slow cooking and cooling process in Instant Pot.
Read more: Instant Pot Sour Cream Cornbread Recipe
Essential Tools for Making Clotted Cream in the Instant Pot
- Instant Pot: Essential for cooking and setting the cream to make clotted cream.
- Heavy cream: The main ingredient for making clotted cream in the Instant Pot.
Instant Pot Clotted Cream Recipe Guide
Equipment
- Instant Pot
- Plastic wrap
Ingredients:
Main Ingredients
- 4 cups heavy cream
Read more: Cumin and Lime Sour Cream Recipe
Instructions:
- Pour the heavy cream into the Instant Pot.
- Close the lid and set the Instant Pot to "Yogurt" mode for 8 hours.
- Once the cycle is complete, carefully remove the inner pot and let it cool to room temperature.
- Cover the pot with plastic wrap and refrigerate for at least 8 hours or overnight.
- Skim off the thickened cream on top, which is your clotted cream.
Notes:
Nutrition value:
Keywords:
Can You Make Clotted Cream Ahead of Time or Freeze It?
Make Ahead Instructions
- After preparing the clotted cream, store it in an airtight container in the refrigerator for up to 1 week.
Freezing Instructions
- Clotted cream can be frozen for up to 2 months. Thaw overnight in the refrigerator before using.
When making instant pot clotted cream, using ultra-pasteurized cream may result in a thinner consistency compared to regular pasteurized cream.
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