Can You Freeze Clotted Cream?

Clotted cream makes for a delicious treat, but it’s not like you want to eat the whole lot in the space of a few days. 

Well, that’s about as long as it lasts when kept in the fridge. If you want to keep it any longer than that, you’ll need to freeze it.

Clotted cream is much more freezer friendly than most dairy products. Like cottage cheese, mozzarella and goat cheese, clotted cream is easily freezable and its taste and texture aren’t affected too much by the freezing process.

Still, let’s be clear… it is somewhat affected. Ice crystals can form within the cream which can alter the taste and texture. So, if you want to enjoy clotted cream at its best, your best bet is to eat it fresh within a few days.

It’s not always possible though, is it? Which is probably why you’re here!

Clotted cream is a pasteurised, thick cream made with full cow’s milk. Sometimes known as Cornish cream or clouted cream, it has a rich taste and creamy, velvety texture.

Clotted cream is made by indirectly heating full-cream cow's using steam or a water bath and leaving it to cool. 

During this cooling process, the cream rises to the top, forming clots or clouts – hence the name “clotted” cream.

A typically English ingredient, clotted cream is a vital part of cream tea. It’s normally served with scones or other crumbly, buttery desserts, and can be served warm or cool. It’s also an incredible ice cream flavour!

Yes, you can… BUT… if it’s been sitting out for a day or two, it could go rancid when frozen.

So, if you want to freeze leftover clotted cream, try to freeze it as soon as possible after opening. Ideally, within the same day.

As long as you keep it in an airtight container, clotted cream will last up to a year before going bad.

Still, it will start to lose its quality within half that amount of time. So, for best results, freeze for no longer than 6 months.

It’s easy! Just like any other dairy or high-fat product, you just have to move it from the freezer to the fridge and let it thaw overnight. 

Never defrost clotted cream or any other dairy product at room temperature. There’s a danger that this will change its flavour and texture or, even worse, go rancid.

After you’ve defrosted clotted cream, it’ll last around three or four days in the fridge. 

Any longer than this and clotted cream starts to get dry and turn yellow. It will also take on an acidic smell.

Even though clotted cream freezes particularly well for a dairy product refreezing, refreezing it is a step too far. It would ruin the rich taste and luscious creamy texture.

Considering those are the main reasons for indulging in clotted cream, you should definitely avoid refreezing it. 

Thawed clotted cream will have some taste and textural changes. So, try to serve it with something warm. This will soften the cream slightly and give it a more pleasant texture.

You could also try cooking it in with an omelette, quiche or similar creamy savoury dish.

When it comes to serving up the perfect scone, the clotted cream/jam order debate still rages.

According to the Queen, it’s jam first, then clotted cream on top. Sorry ma'am… but I have to disagree. For me, it’s clotted cream first, jam second.

What’s your take? Let me know in the comments below.