This quick and easy Vegan Clotted Cream is thick, luxurious and essential for dolloping on scones for a traditional afternoon tea, or for dolloping on vegan cake! Most traditionally clotted cream is known for its place in the English Afternoon Tea, Cream Tea or High Tea with scones and jam. I wanted to fully recreate this experience, but the vegan and dairy free version, with the same taste and indulgence!
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🧈Vegan Clotted Cream Ingredients
I love that this vegan clotted cream has just three ingredients! They're also all ingredients you likely have in your cupboards and fridge:
- Vegan Butter - I love using Naturli organic vegan butter.
- Icing sugar / powdered sugar - this helps hold the ingredients together.
- Coconut cream - you can either buy coconut cream in a tin/can, or take a tin/can of coconut milk and put it in the fridge for at least four hours - it will separate into coconut cream at the top and coconut milk at the bottom. You just scope out the cream.
Despite it being made with coconut cream, there's no 'coconutty' aftertaste.
👩🏾🍳Instructions
This vegan clotted cream recipe literally takes about ten minutes to make, which is why we love it so much. Here's how you do it:
- Whisk up the vegan butter and icing sugar / powdered sugar.
2. Add the coconut cream bit by bit.
3. Spoon into a little bowl and ideally leave in the fridge for a few hours to firm up.
4. Serve up with scones and jam or your favourite dessert!
🍴Equipment
The main piece of equipment for vegan clotted cream you need is an electric whisk. You probably could do it with a mixing spoon but it would take much longer and needs a strong arm!
❓FAQ
It needs to be kept in the fridge, ideally in an airtight container. It will last for around 5 days in the fridge.
While I haven't tried freezing it, I often freeze these sorts of recipes so I think it will freeze well.
Yes, all ingredients are gluten-free.
We tried using cream cheese, and this didn't work. A thick dairy-free double cream may work as a substitution.
This recipe was developed by Vanessa, one of the original co-founders of this site. Vanessa is now working on her plant based health coaching business, Energise and Thrive Plant Based. She helps people get high energy, great health, and balanced eating with delicious plant-based food.
She’s also brought out her FREE Guide - 5 Steps to Balanced Plant Based Eating which you’re welcome to download. Of course, all the recipes she has created for The Vegan Larder (like this one!) will remain here for you to access.
🍽️Other recipes
We love serving this vegan clotted cream on our vegan scones (recipe coming very soon!), and as part of an afternoon tea. Our afternoon tea includes gorgeous finger sandwiches and little cakes (recipes also coming soon).
You may also love:
I hope you love this recipe as much as we do, and we'd love to know what you serve it with!
Now, who can help us out with the age old question. Cream first? Or Jam?
📖 Recipe
Quick and Easy Vegan Clotted Cream
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 50 g (¼ cup) vegan butter
- 75 g (½ cup + 2 tbsp) icing sugar
- 6 tablespoon coconut cream
Instructions
- Mix together the vegan butter and icing sugar using an electric whisk.50 g vegan butter, 75 g icing sugar
- Whisk for a few minutes until you have a buttercream.
- Add the coconut cream a bit at a time until you have a light fluffy cream with no lumps.6 tablespoon coconut cream
- Put in the fridge ideally for a few hours to harden up a bit, or serve with scones right away.
Gina Witt says
Hi! If I use pastry flour, how much baking soda do I sub? Looks great...
Louise-Claire Cayzer says
Just add 2 teaspoons of baking soda and they should rise nicely!
Aneeta says
Hi. Why would you add icing sugar to replicate real cream? Does this have to be added to make the recipe work or could I just leave it out so it resembles the type of cream you’d have with scones? Thanks
Louise-Claire Cayzer says
HI Aneeta, the icing sugar adds body to the cream & gives it more of the sweetness that you get with dairy cream. Feel free to leave it out if you don't wish to include it.
Sarah says
You can also just pop a can of coconut cream in the fridge for a few hours until very cold, then use the cream at the top of the can to whisk with a touch of added coconut flour and you will have a coconut whipped cream
Ben says
Tried the clotted cream 3 times and every time it curdled, has this happened to you before? any way of preventing it?
Vanessa says
Hi Ben. This hasn't happened to me, though I know this can happen. Are you adding the coconut cream a bit at a time? Try keeping the ingredients in the fridge first as heat can cause curdling. Also go slow with the electric whisk to not cause too much heat. Please let us know how you get on.
m Rasmussen says
I'm not familiar with gram weight for recipes, I've always baked with dry measures like cups & tablespoons, as well as ounces on a digital weight scale. Is gram weight measured on a digital scale or dry measure in cups? Do you have a conversion of grams to ounces for the vegan clotted cream recipe?
Vanessa says
Hi there. Thanks for the comment. All the gram weights were done on a digital scale. For the clotted cream recipe use:
2.6 oz icing sugar
1.8 oz vegan butter
4-6 tbsp coconut cream
Carolyn Edmond says
Hi,
I definitely want to make the clotted cream with more body to it rather than the plain coconut cream. If I want to reduce the sugar in this recipe would it work to add a little coconut flour and use half the amount of icing sugar? Also, is powdered sugar the same as icing sugar?
Looking forward to making this recipe!
Thank you,
Carolyn
Vanessa Sturman says
Hi thank you for your question. I've not tried that but I think it will work just fine. I am always a fan of trying to reduce sugar in things and coconut flour has good body. Yes - powdered sugar and icing sugar are the same thing. Would love to know what you think of this recipe when you make it. Thanks, Vanessa x