Vegans get excited about this 3-ingredient vegan clotted cream recipe. This recipe has the same rich flavor and creamy texture as the traditional version. But unlike the original recipe, vegan clotted cream can be made in just a few minutes!
If you are like me, an American, you probably remember the first time you had clotted cream. It was heaven. Pure heaven. My friends had to explain what it was because I had never heard of it before. When I returned to the UK several years later, I found it in Scotland. I was so excited you could hear me squeal.
If you have never heard of this dairy delight, let me do my best to explain it with some help from Wikipedia. Clotted cream, also known as Devonshire cream, is from southwestern England. This delicacy is traditionally served with scones and jam during afternoon tea.
Clotted cream is made by heating unpasteurized cow’s milk in a shallow pan until a thick layer of cream rises to the surface and forms clots. The clotted cream is then skimmed off and cooled before being served. This process takes 18 – 24 hours.
What is Vegan Clotted Cream
While I love clotted cream, it is not something I can enjoy as a vegan. It is also something that is not easily found in the US. Instead of the traditional, I have a vegan clotted cream recipe that is rich, decadent, and can be made in five minutes. Five minutes sounds a whole lot better than several hours any day!
To achieve this closeness, coconut cream is the solution. As vegan bakers everywhere can attest, coconut cream saves the day again!
What I love about this Recipe
- Super easy to make!
- It tastes delicious with vegan scones.
- It’s ready in minutes instead of hours.
- Coconut Cream – 6 tablespoons – You can substitute vegan cream, vegan double cream, or any other cream if it is at least 50% fat. Cold coconut cream works the best. I recommend always having a can in your refrigerator for spontaneous baking.
- Vegan Butter – 4 tablespoons – Any plant-based butter works with this recipe. Use cold butter.
- Confectioner’s Sugar – 3 tablespoons.
Price – Target’s Organic Good and Gather Brand is the best price I have found for Coconut Cream. It is about half the price of coconut cream at my local Kroger.
Storage – I recommend keeping two cans in the refrigerator if you like to bake. That way, you are ready to bake when the mood strikes you.
Draining – Open the can on the opposite side or upside down from how it was stored. The extra liquid will now be on top, and you can quickly pour it out.
- Using a handheld mixer, blend the ingredients until light and fluffy.
- Serve with scones and jam, delicious baked goods, or fruit.
It is really that simple.
Frequently Asked Questions
Yes and no. Traditional clotted cream and whipped cream are very different. They are made using other methods and have different textures and flavors.
However, vegan clotted cream and vegan whipped cream are essentially the same. The only real difference is the ratios and mixing time.
First, it is distinctly British; not many Americans know about it. Also, the traditional recipe uses unpasteurized milk, which cannot be sold in the US. There are pasteurized versions that can be found in specialty stores.
I tested this a few times, and the room-temperature butter split each time. Cold butter will take a few minutes longer but will not separate.
Refrigerator Instructions: Transfer to an airtight container and store it in the refrigerator for up to 5 days. Before using, give it a good stir to recombine the ingredients.
Freezer Instructions: Yes, clotted cream can be frozen, but it may change in texture and consistency once it thaws. I recommend not freezing it.
Vegan Clotted Cream
- 1 Hand Mixer
- 1 small bowl
- 6 tablespoons (90g) coconut cream
- 4 tablespoons (56g) vegan butter, cold
- 3 tablespoons (24g) confectioner's sugar
- Mix: Using a handheld mixer, blend the ingredients together until light and fluffy.
- Serve: Serve with scones and jam, delicious baked goods, or fruit.
Freezer Instructions: Vegan-lotted cream does not freeze well, and I do not recommend it.
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