Clotted Cream

[nverland]

Clotted Cream
Prep Time 10 mins Servings: 3 cups

Ingredients

½ cup (120 g) heavy cream
2 tablespoons (16 g) powdered sugar
8 ounce (224 g) mascarpone cheese
½ cup (115 g) sour cream

Instructions

Place all ingredients in a medium bowl. Using a hand mixer, whip all ingredients together until fully combined.
Store in an airtight container in the refrigerator for a week. For best use, allow it to sit at room temperature for about 30 minutes before serving.

Recipe Notes

Store leftover clotted cream in the fridge for up to a week. Let it sit at room temperature for about 30 minutes before serving.
Keep the heavy cream cold before you start whipping it. It won't thicken if it isn't cold.
If you can't find mascarpone cheese by any chance, you may replace it with cream cheese although there'll be a difference in taste and texture.