Clotted cream substitutes
Clotted cream substitutes — 6 options, ranked, with the exact amount
Use Mascarpone cheese
Same amount as the clotted cream
The best substitutes for clotted cream are mascarpone cheese, crème fraîche, heavy cream with butter, or whipped cream with cream cheese. Each works well depending on the specific use.
- The tweak —
- For sweeter applications, add 1-2 tsp sugar per cup.
- Best for —
- scones
Updated 19 Aug 2026 · no sponsored swaps
But first: what’s the clotted cream doing?
Pick your caseIs it going on a scone, or into a dish?
Match the richness and the thickness and accept that the cooked flavour is gone. Double cream is closest on fat if you can find it; mascarpone is the easiest to buy and spreads beautifully. Heavy cream beaten with butter gets you to roughly the right fat percentage from two things you probably already have. Skip the sour cream mix here — it is tangy and loose, and clotted cream is neither.
Notes on double cream, mascarpone cheese or heavy cream + butter
Same amount
Any of the high-fat options work and none of them will split, because fat that high is very forgiving of heat. Mascarpone, crème fraîche and double cream are all reliable. Here the tang of crème fraîche or sour cream is usually welcome rather than wrong.
Notes on mascarpone cheese, crème fraîche or double cream
Same amount
Whipped cream folded into cream cheese is the one to use. It brings beaten air with it, which clotted cream does not have, so the result is lighter than the original rather than a copy of it — usually a pleasant difference in a dessert and a wrong one on a scone.
Notes on whipped cream + cream cheese
½ cup whipped cream + ½ cup softened cream cheese per 1 cup clotted cream
Nothing on this list has it, so if that flavour is the reason you wanted clotted cream, make it rather than swap it — the method is in the FAQ below. It needs cream that is not ultra-pasteurised and it needs the oven, and it needs nothing else.
Clotted cream is cream held at a low heat for hours until much of the water has gone and the fat has risen and set into a crust. What comes out is 55-64% fat — the richest dairy most kitchens ever see — and it tastes faintly cooked, nutty and caramelised in a way no cream out of a carton does. Substitutes can get close on the richness and the thickness. None of them get the cooked flavour, and that is worth knowing before you start.
Fat & richnessprimary
At 55-64% it is more than half fat by weight, which is why it sits on a scone in a solid dollop instead of soaking in, and why it reads as rich rather than merely creamy. Anything much under about 40% will slump and taste thin by comparison.
Aroma & flavor identityprimary
Hours of gentle heat brown the milk sugars and proteins slightly, giving a cooked, nutty, almost caramel note. This is what people mean when they say a substitute is close but not the same, and it is the one job on this list that nothing off a shelf does.
Thickeningsecondary
It is thick enough to spread and to hold its shape at room temperature, and stirred into a sauce it enriches and bodies it without splitting, because there is so much fat and so little protein. It thickens; it does not set, so it will never hold a cut edge.
Every option, one card
Ranked| # | Substitute | Instead of clotted cream |
|---|---|---|
| 1 | Mascarpone cheesescones | Same amount |
| 2 | Crème fraîchescones | Same amount |
| 3 | Heavy cream + butterscones | ¾ cup heavy cream + ¼ cup softened butter per 1 cup clotted cream |
| 4 | Whipped cream + cream cheesedesserts | ½ cup whipped cream + ½ cup softened cream cheese per 1 cup clotted cream |
| 5 | Double creamscones | Same amount |
| 6 | Sour cream + heavy creamscones | ½ cup sour cream + ½ cup heavy cream per 1 cup clotted cream |
Mascarpone cheese
rich, slightly tangy
Italian cream cheese with rich, velvety texture. Closest substitute in terms of thickness and richness.
- Covers
- Fat & richness
- Thickening
- Misses
- Aroma & flavor identity — not covered
- Best for
- scones, desserts, baking, spreading, sauces
- Texture
- thick, creamy
- Prep
- For sweeter applications, add 1-2 tsp sugar per cup.
Slightly tangier than clotted cream but similar texture. May need a touch of sugar for sweet applications.
Crème fraîche
rich, slightly tangy
French cultured cream with thick, velvety texture and slight tang. Excellent for both sweet and savory uses.
- Covers
- Fat & richness
- Thickening
- Misses
- Aroma & flavor identity — not covered
- Best for
- scones, desserts, sauces, baking, spreading
- Texture
- thick, creamy
- Prep
- For sweet applications, add a pinch of sugar if desired.
Slightly tangier than clotted cream but similar thickness. Works well in both sweet and savory dishes.
Heavy cream + butter
rich, creamy
Homemade substitute that mimics clotted cream's richness and texture when combined properly.
- Covers
- Fat & richness
- Thickening
- Misses
- Aroma & flavor identity — not covered
- Best for
- scones, desserts, baking, spreading
- Texture
- thick, smooth
- Prep
- Beat softened butter until smooth, then gradually beat in heavy cream until thick and creamy. Add a pinch of salt if desired.
Mix well to ensure smooth texture. Let come to room temperature before using for best results.
Whipped cream + cream cheese
rich, slightly tangy
Combination that provides both lightness and richness, similar to clotted cream's texture.
- Covers
- Fat & richness
- Thickening
- Misses
- Aroma & flavor identity — not covered
- Best for
- desserts, scones, baking, spreading
- Texture
- thick, airy
- Prep
- Beat softened cream cheese until smooth, then fold in whipped cream. Add 1-2 tbsp sugar for sweet applications.
Beat cream cheese first, then fold in whipped cream for best texture. Add sugar for sweet applications.
Double cream
rich, creamy
British heavy cream with high fat content. Closest to clotted cream in terms of richness and texture.
- Covers
- Fat & richness
- Thickening
- Misses
- Aroma & flavor identity — not covered
- Best for
- scones, desserts, baking, spreading, sauces
- Texture
- thick, smooth
- Prep
- Use directly or whip slightly to achieve desired thickness. Add a pinch of salt if desired.
May need to be slightly whipped to achieve clotted cream's thickness. Hard to find in the US.
Sour cream + heavy cream
rich, tangy
Combination that provides tang and richness. Good for savory applications or when you want a slight tang.
- Covers
- Fat & richness
- Misses
- Aroma & flavor identity — not covered
- Thickening — not covered
- Best for
- scones, savory dishes, sauces, baking
- Texture
- thick, creamy
- Prep
- Mix sour cream and heavy cream until smooth. Add sugar for sweet applications if desired.
Slightly tangier than clotted cream. Works well in both sweet and savory applications.
Questions
6 questionsWhat's the best substitute for clotted cream on scones?
Mascarpone cheese or crème fraîche work best on scones as they have the right thickness and spreadability. Mascarpone is slightly sweeter, while crème fraîche has a subtle tang.
Can I use mascarpone as a clotted cream substitute?
Yes! Mascarpone is one of the best substitutes for clotted cream. It has a similar rich, thick texture and works well in both sweet and savory applications. You may want to add a pinch of sugar for sweet uses.
How do I make clotted cream at home?
To make clotted cream at home, heat heavy cream (not ultra-pasteurized) in a shallow dish at 180°F for 12 hours, then refrigerate overnight. The thick cream that forms on top is your clotted cream.
What's the difference between clotted cream and double cream?
Clotted cream is made by slowly heating cream to form a thick, crusty layer on top, while double cream is simply cream with a high fat content. Clotted cream has a more complex, slightly cooked flavor.
Can I use crème fraîche instead of clotted cream?
Yes, crème fraîche is an excellent substitute for clotted cream. It has a similar thick texture and slight tang, making it good for both sweet and savory applications.
What's the best vegan substitute for clotted cream?
For a vegan clotted cream substitute, try a combination of coconut cream and vegan cream cheese, or use a commercial vegan cream cheese. The texture won't be identical, but it will work well in most applications.
Tips for substituting clotted cream
10 tips- Choose your substitute based on the recipe's needs and your preference for tanginess
- For scones: mascarpone or crème fraîche work best as they spread easily
- For baking: heavy cream + butter provides the best texture and richness
- For desserts: whipped cream + cream cheese gives a lighter, airier texture
- For savory dishes: sour cream + heavy cream adds a nice tang
- Always let substitutes come to room temperature before using for best texture
- If using mascarpone, add a pinch of salt to enhance the flavor
- For a more authentic clotted cream experience, try making your own with heavy cream
- Store substitutes in the refrigerator and use within 3-5 days
- If a substitute is too thick, add a little milk or cream to thin it out