What to Do With Leftover Clotted Cream: 9 Irresistible Ideas

Leftover clotted cream seems rather an oxymoron. A luxurious indulgence straight from the lush pastures of the Cornish countryside, nothing beats a rich dollop of the creamy good stuff. The luscious, velvety smoothness of Cornish clotted cream melts into a sensation so indulgent it borders on the divine.

So why would you have any leftover clotted cream when it tastes this good? Well, sometimes the unthinkable happens and you do have some left over, so we’re here to help. Enjoy our irresistible recipe ideas of what to do with leftover clotted cream!

9 Ideas for Using Up Leftover Clotted Cream

We all know that pairing clotted cream with a warm scone is as close as you’ll get to culinary perfection. But what other ideas are there for using up leftover clotted cream? It only lasts up to 3 days in the fridge, so sometimes we need some clotted cream recipes so that we don’t waste a drop of the golden creamy goodness before it passes its best. 

Deliciously Rich Coffee

Whilst many people enjoy barista milk or double cream as a delicious addition to their morning coffee, few would consider using clotted cream in coffee. However! The recent trend for bulletproof coffee has turned this idea on its head, and clotted cream is being used to make bulletproof coffee in place of unsalted butter. Like butter, clotted cream has a high fat content and so it makes a perfect coffee accompaniment for those following a low-carb, high-fat diet such as the keto diet. The idea behind bulletproof coffee is that the high-fat content appears to quash appetite and stabilise hunger, steering you away from more sugar-heavy breakfast options. 

Prep Time: 5mins

Method:

• Blend coffee from high-quality beans with clotted cream and a source of MCT (medium chain triglyceride), such as coconut oil. The result? A deliciously rich coffee perfect for starting your day right!

Cornish Junket 

There’s nothing quite so nostalgic and delicious as Cornish junket. Traditionally finished with a scrape of nutmeg, we love ours flavoured with real vanilla, saffron or rum. Play around with toppings too – clotted cream is our favourite (of course!) but salted caramel or pureed apple are lip-smacking alternatives. 

Prep Time: 15mins

Serves: 4

Ingredients:

• 600ml Trewithen Dairy Whole Milk
• 1 tbsp Caster Sugar
• 1 tsp Vanilla Paste – only real vanilla will do
• 1 tsp Rennet
• Trewithen Dairy Cornish Clotted Cream to serve.

Method:  

• Step 1: Warm the milk in a saucepan until it reaches approximately body temperature – no more.
• Step 2: Stir through the caster sugar until it completely dissolves. Add the vanilla paste. 
• Step 3: Have four serving ramekins and a ladle ready at this point. Are you ready? Now add the rennet, stir through briefly and quickly but carefully ladle the mixture between the ramekins. At that point, don’t touch the ramekins for at least 15 minutes, leave them exactly where they are. Allow to set at room temperature – about 3 hours
• Step 4: To serve – you can grate over nutmeg and finish with a spoonful of clotted cream.

Butter Turkey 

If you’re looking for ideas on how to use up leftover clotted cream, most recipes which include butter work equally well with clotted cream instead! This recipe for butter turkey takes inspiration from that North Indian favourite butter chicken (chicken makhani) and will have the whole family asking for seconds. 

Prep Time: 45mins
Serves: 4-6
Ingredients:

• 4 skinless turkey breasts or 8 thigh fillets, chopped/diced

For the Marinade

• 200ml Trewithen dairy plain yoghourt
• 1 tbsp crushed garlic
• 1 tbsp finely grated ginger
• 2 tbsp ground coriander
• 2 tbsp ground cumin
• 2 tsp amchoor powder (dried mango powder)
• 1 tbsp dried fenugreek leaves, crushed
• 1 tbsp dried mint leaves
• 1 tsp plain salt

 For the Sauce

• 2 tbsp (30 g) Trewithen Dairy butter, OR 1 tbsp vegetable oil  
• 1 cup tomato passata (aka tomato puree) 
• 1 cup clotted cream 
• 1 tbsp sugar
• 1 1/4 tsp salt

To Serve

• Basmati rice (cooked according to packet)
• Naan bread and/or poppadoms

Method:

1. Combine the marinade ingredients with the turkey in a bowl. Cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
2. Cook the turkey: Heat the ghee (butter or oil) over high heat in a large fry pan. Take the turkey out of the marinade but do not wipe or shake off the marinade from the turkey (but take care not to pour the marinade left in the bowl into the frying pan). 
3. Place turkey in the frying pan and cook for around 3 minutes, or until it is white all over (it doesn’t brown because of the marinade).
4. Add the tomato passata, clotted cream, sugar and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes. Do a taste test to see if it needs more salt.
5. Enjoy alongside fluffy basmati rice and your choice of flatbreads

No Churn Strawberry Ice Cream

No churn ice cream is always a crowd-pleaser, and this scrummy summary version uses deliciously rich clotted cream for an extra touch of indulgence.

Prep Time: 15 mins
Serves: 8-10
Ingredients: 

• 600g strawberries, chopped 
• 2 tbsp golden caster sugar
• 276g clotted cream
• 397g condensed milk
• 300ml whipping cream

Method:
Place the strawberries and sugar in a saucepan and gently heat over low-medium heat for about 10 minutes. Once cooked, let the mixture cool for 5 minutes before blending it in a food processor until it becomes creamy and smooth.

In a separate large bowl, use an electric mixer (medium speed) to beat the clotted cream until it has a smooth consistency. Sprinkle in a pinch of fine salt, and gradually pour in the condensed milk, continuing to whisk until fully combined. 

Next, add the whipping cream and whisk until soft peaks form, which should take around 5 minutes. Gently fold in the strawberry mixture until well blended. Transfer the mixture into a 900g loaf tin, cover with parchment paper, and freeze for a minimum of 6 hours or preferably overnight. Enjoy alongside apple pie, or with crumbled meringue and fresh strawberries sprinkled on top. Yum!

Creamy Mashed Potatoes with Clotted Cream

If you don’t have enough clotted cream leftover to make a whole recipe, why not consider stirring through mashed potato instead of butter? The ultimate comfort food, this clotted cream version will 

Prep Time: 15mins
Serves: 4
Ingredients: 

• Maris Piper potatoes (allow approx 1 per person)
• 125ml skimmed milk
• 1 tbsp Cornish butter
• 4 dollops of clotted cream
• Salt and pepper to taste

Method:

Peel and quarter the potatoes. Bring a large pan of salted water to a boil and cook the potatoes for about 15 minutes until tender. Drain well in a colander, then heat the milk and butter in a pan. Pour the cooked potatoes over the melted butter mixture, then mash. Stir in the clotted cream and enjoy the silkiest, creamiest mashed potatoes you’ve ever had. Pair with classic bangers and gravy, or use to top a fish pie.

Clotted Cream Scrambled Eggs 

A seemingly simple dish, scrambled eggs are notoriously difficult to get perfect. Undercook them and they are too runny, cook for too long and you’ll end up with hard wobbly scrambled eggs with a consistency to make you wince. Whether eaten as a decadent brunch or as a quick supper, using leftover clotted cream in scrambled eggs is a delicious way to elevate this classic wholesome dish and ensure you get clean plates every single time.

Prep Time: 2 mins
Serves: 1-2
Ingredients: 

• 4 large free-range eggs
• Tbsp butter
• Dollop of clotted cream
• Salt and pepper to taste
• Toast or sourdough to serve

Method: 

Carefully crack the eggs into a mixing bowl. Add seasoning and whisk well. Heat the butter in your pan before pouring the whisked eggs into the melted butter. Mix well and cook slowly for 3-5mins, stirring your leftover clotted cream in towards the end of the cooking time to add creaminess and flavour. Remember to turn off the heat shortly before your desired consistency as the eggs will continue to cook with the heat of the pan. Serve on fresh crusty bread and slices of avocado or smoked salmon. 

Stir Through Pasta

Pasta is a family-favourite and however you like yours, adding leftover clotted cream to pasta recipes serves only to improve this Italian staple. Mix Cornish clotted cream through any pasta recipe in place of creme fraiche or single cream for a deliciously comforting dish. This creamy garlic pasta recipe uses the most simple ingredients but is an absolute show-stopper. 

Prep Time: 10 mins
Serves: 4
Ingredients: 

• 2 teaspoons olive oil
• 4 garlic cloves, peeled and minced
• 2 tablespoons Cornish butter
• 3 cups chicken stock
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• ½ pound spaghetti
• 1 cup grated Parmesan cheese
• ¾ cup clotted cream
• 1 ½ tablespoons dried parsley

Method:

Heat olive oil in a medium pan over medium heat. Add garlic and stir for 1-2 minutes until fragrant. Add butter and stir constantly until melted. Pour in the chicken stock and seasoning and bring to the boil. Add your spaghetti and cook for approx 12-15mins until al dente. If pasta sticks to the pan, add more chicken stock. Add Parmesan cheese, Cornish clotted cream, and parsley and mix until thoroughly combined. Serve immediately alongside fresh crusty bread or a leafy green salad. 

Cream-Topped Porridge

If you have leftover clotted cream and are wondering how to use the leftovers, why not stir it through your morning porridge? Not only will it make you feel like a king or queen starting the day so supremely, but it is absolutely delicious, especially when topped with honey or fruit. 

Prep Time: 2 mins
Serves: 1
Ingredients:

• 50g porridge oats
• 350ml Cornish milk  
• Dollop of leftover clotted cream and your choice of honey or fruit to taste

Method: 

Put 50g of porridge oats in a saucepan, pour in 350ml milk and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan. Pour into your favourite bowl and top with a big, luscious creamy dollop of clotted cream. 

Clotted Cream Steak Sauce

You might not consider using clotted cream with steak dishes, but this steak sauce recipe using leftover clotted cream will have your guests begging for more. 

Prep Time: 2mins
Serves: 2
Ingredients:

• 2 tsp wholegrain mustard
• 3tsp brandy
• 100g Trewithen Dairy clotted cream
• 1 large shallot peeled and finely chopped
• Your favourite steak (we like sirloin)

Method:

Melt a knob of butter in a large frying pan, then add the steak and sear quickly on both sides until brown. Next, add the shallot and cook the steak to your liking, then remove and allow to rest. Meanwhile, pour in the brandy and light it with a match, then cook until the flames die out. Spoon in the Cornish clotted cream and mustard, and stir well. Finally, season with sea salt and black pepper and leave to simmer for 1-2 minutes. Serve with home cooked chips and garden peas.

Proper Storage of Leftover Clotted Cream

Store Cornish clotted cream in the refrigerator at a temperature between 1°C and 5°C (34°F to 41°F). Keep it in its original container or transfer it to an airtight container to prevent it from absorbing other flavours in the fridge.

Make sure the container is tightly sealed. If the cream is exposed to air, it may dry out on the surface. Once opened, clotted cream should be consumed within 3 to 5 days. If unopened, check the packaging for the “use by” date, as it can typically last a few weeks.  It’s not recommended to freeze clotted cream as the texture and consistency may change, becoming grainy when thawed. When ready to serve, take it out of the fridge about 15-20 minutes beforehand to allow it to soften slightly, making it easier to spread.

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