Question

What's the difference between clotted cream and whipped double cream (aka cool whip)? Is there a recipe for making your own clotted cream at home?

Answer 1

Clotted cream and whipped double cream (also known as Cool Whip) are two distinct types of cream with different textures and preparation methods. Here's an explanation of their differences:

1. Clotted Cream: Clotted cream is a traditional British cream that has a thick and creamy texture. It is made by heating full-fat cow's milk and allowing it to cool slowly. During this process, the cream rises to the surface and forms "clots" or thick layers. The clotted cream is then skimmed off and used as a topping for desserts, scones, or other dishes. It has a rich, velvety consistency and a slightly sweet flavor.

2. Whipped Double Cream (Cool Whip): Whipped double cream, commonly known as Cool Whip, is a commercially produced whipped topping. It is made by combining vegetable oils, sweeteners, emulsifiers, stabilizers, and flavorings. This product is aerated and whipped to create a light and fluffy texture. Cool Whip is designed to be a stable, non-dairy alternative to whipped cream and is often used as a topping for pies, cakes, or other desserts.

As for making your own clotted cream at home, here's a simplified recipe:

Ingredients:

• 2 cups of heavy cream (preferably not ultra-pasteurized)

Instructions:

1. Preheat your oven to 180°C (356°F).
2. Pour the heavy cream into a shallow ovenproof dish, spreading it out to a depth of about 1 inch.
3. Place the dish in the oven and bake for around 8-12 hours. The cream should develop a thick, yellowish crust on top.
4. Remove the dish from the oven and let it cool to room temperature.
5. Cover the dish with plastic wrap or a clean cloth and refrigerate for at least 8 hours or overnight.
6. Once chilled, carefully skim off the thickened clotted cream from the surface using a spoon or spatula.
7. Transfer the clotted cream to a separate container and store it in the refrigerator until ready to use.

Please note that the homemade version of clotted cream may not be exactly like the commercially available ones due to variations in the cream used and the cooking process. However, this method should give you a close approximation of the texture and flavor of clotted cream.