3-Ingredient Vegan Clotted Cream
Vegans get excited about this 3-ingredient vegan clotted cream recipe. It 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!
Clotted Cream
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, and it is also 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!
Coconut cream is the solution. As vegan bakers everywhere can attest, coconut cream saves the day again!
Ingredients
- Coconut Cream – You can substitute any vegan cream with at least 50% fat. Cold coconut cream works the best. I recommend always having a can in your refrigerator for spontaneous baking.
- Vegan Butter – Any plant-based butter works with this recipe. Use cold butter.
- Confectioner’s Sugar – Makes this copycat recipe perfectly sweet!
See the recipe card for full information on ingredients and quantities.
Helpful Hint:
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.
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. Second, the traditional recipe uses unpasteurized milk, which cannot be sold in the US. Pasteurized versions 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, stir well 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
Equipment
- 1 Electric Hand Mixer
- 1 small bowl
Ingredients
- 6 tablespoons (90g) coconut cream recommended cold
- 4 tablespoons (56g) vegan butter, cold
- 3 tablespoons (24g) confectioner's sugar
Instructions
- Mix: Using a handheld mixer, blend the ingredients together until light and fluffy.
- Serve: Serve with scones and jam, delicious baked goods, or fruit.
Notes
Freezer Instructions: Vegan-lotted cream does not freeze well, and I do not recommend it.
Nutrition
Did you make this? Leave a comment below and let me know how it turned out!
hi thanks for your good recipe. May I know must the coconut cream be cold?
Thanks
Hello Stella, I do recommend the coconut cream to be cold. The butter absolutely has to be cold. Thank you for asking. I updated the recipe card to make it easier for future readers.??
Did not work at all. Found myself exhausted.
Hi Astou, I am sorry this did not work for you and your exhausted. Can you tell me what happened? Were you trying to mix it by hand with a whisk? It is a straight forward recipe that I have made several times. I will like to see where I can improve how it is written for future readers.