Calories in Clotted Cream: Nutritional facts for Clotted Cream Types

A 100g (3.5 oz) serving of clotted cream contains 551 calories. These calories are derived almost entirely from its high fat content.

One kilogram (1000g, 35.27 oz) of clotted cream contains 5510 calories.

A 6 oz (170g) jar of Devon Cream Company English Clotted Cream contains 937 calories for the entire jar. A 1 oz (28.35g) serving from this jar provides 156 calories. A smaller 1 oz (28g) individual serving container from a brand like The Devon Cream Company has 160 calories.

Clotted cream provides some health benefits like supplying fat-soluble vitamins and offering a rich source of energy due to its very high fat content derived from milk. The clotted cream health benefits are limited and must be viewed in the context of its overall nutritional profile. A list of the health benefits of clotted cream are shown below.

• Rich Source of Fat-Soluble Vitamins: As a concentrated dairy fat, clotted cream is a good source of fat-soluble vitamins, particularly Vitamin A. A 100g serving provides 543µg RAE of Vitamin A (60% DV), which is essential for vision, immune function, and skin health.
• Provides Vitamin E: It contains some Vitamin E (1.2mg per 100g, 8% DV), an antioxidant that helps protect cells from oxidative damage.
• Source of Energy: Clotted cream is extremely calorie-dense due to its high fat content, providing a concentrated source of energy. This can be beneficial for individuals with high energy needs or those needing to gain weight.
• Contains Some Calcium and Phosphorus: It provides some calcium (63mg per 100g, 6% DV) and phosphorus (48mg per 100g, 7% DV), which are important minerals for bone health.
• Natural Dairy Fat Source: Clotted cream is a natural product made by heating and cooling unpasteurized full-cream cow's milk, containing natural dairy fats without hydrogenation or extensive processing beyond heating. Some research suggests that the health effects of dairy fats are complex and may not be as detrimental as once thought when part of a balanced diet. (Huth, P.J. & Park, K.M., 2012, "Influence of dairy product and milk fat consumption on cardiovascular disease risk: a review of the evidence").
• Enhances Satiety: The high fat content of clotted cream can contribute to feelings of fullness and satiety, which can help in appetite control when consumed in very small amounts.

Clotted cream has been known to cause some unwanted effects like contributing to a high intake of saturated fat and calories due to its nature as a concentrated milk fat. A list of the downsides of clotted cream are shown below.

• Extremely High in Saturated Fat: The most significant downside of clotted cream is its very high saturated fat content. A 100g serving contains 37.1g of saturated fat, which is 186% of the recommended Daily Value. Diets high in saturated fat are strongly linked to increased levels of LDL (bad) cholesterol, a primary risk factor for atherosclerosis and heart disease. (Sacks, F.M., et al., 2017, "Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association").
• Very High in Calories: Clotted cream is one of the most calorie-dense dairy products, with 551 calories per 100g. Frequent or large-portion consumption can easily lead to a calorie surplus and contribute to weight gain.
• Contains Lactose: Although a cream product, it still contains some lactose (2.2g per 100g), which can cause digestive issues for individuals with lactose intolerance.
• Low in Most Other Nutrients: Beyond fat and Vitamin A, clotted cream offers very little protein, fiber, or a wide range of vitamins and minerals. It is not a nutrient-dense food in terms of its overall nutrient profile relative to its calorie count.
• Risk from Unpasteurized Milk (Traditional versions): Traditionally, clotted cream is made from unpasteurized milk. While commercially produced clotted cream sold in many countries (like the U.S.) is required to be made from pasteurized milk, artisanal or traditional versions made from raw milk carry a risk of harmful bacteria like Listeria or E. coli. (U.S. Food and Drug Administration, "The Dangers of Raw Milk").

No, clotted cream is not considered "good for you" in the context of being a healthy or nutritious food for regular consumption. Its nutritional profile is dominated by a very high concentration of calories and saturated fat, with a 100g serving providing 551 calories and 37.1g of saturated fat (186% DV). While it is a good source of Vitamin A, this benefit does not outweigh the significant downsides of its fat content. Major health organizations consistently recommend limiting saturated fat intake to reduce the risk of cardiovascular disease. (U.S. Department of Health and Human Services and U.S. Department of Agriculture, "Dietary Guidelines for Americans, 2020-2025"). Due to its composition, clotted cream is best viewed as an indulgent, occasional treat to be consumed in very small quantities, rather than a food that contributes positively to a healthy dietary pattern.

Clotted cream is bad for you when consumed in quantities that contribute excessively to daily calorie and saturated fat intake. Consuming more than a small serving (more than one or two tablespoons) on a regular basis would be considered unhealthy for most people's dietary patterns. Frequent consumption of high-saturated-fat foods like clotted cream can lead to elevated LDL (bad) cholesterol levels, which contributes to the buildup of plaque in arteries (atherosclerosis) and significantly increases the risk of heart disease and stroke. (Astrup, A., et al., 2020, "Saturated Fats and Health: A Reassessment and Proposal for Food-Based Recommendations: JACC State-of-the-Art Review"). 

The high calorie density also means that regular consumption can easily lead to a calorie surplus, resulting in weight gain and an increased risk of obesity-related conditions. (Malik, V.S., et al., 2013, "Food consumption and weight change in middle-aged and older women"). For individuals with existing heart conditions, high cholesterol, or those trying to manage their weight, frequent consumption of clotted cream is particularly bad for their health. (Sacks, F.M., et al., 2017, "Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association").

The calorie content of clotted cream shows virtually no change between its main types, Cornish Clotted Cream and Devonshire Cream. Both types are required by their protected geographical indication (PGI) status to have a minimum milk fat content of 55%, and the production method is fundamentally the same. As a result, both Cornish and Devonshire clotted creams contain 551 calories per 100g. The differences between these two types are more related to subtle nuances in flavor and texture, attributed to the specific milk from local cow breeds and traditional practices, rather than any significant variation in their macronutrient and calorie composition. Generic clotted cream made elsewhere will also have a very similar high calorie count, as its defining characteristic is being a highly concentrated milk fat. There are no low-calorie versions of true clotted cream.

No, clotted cream is not healthier than buttermilk. In fact, buttermilk is a significantly healthier choice. The two are different dairy products with opposing nutritional profiles. Clotted cream is a high-fat, high-calorie food, while buttermilk is a low-fat, low-calorie beverage.

The clotted cream macros per 100g are 551 calories, 1.6g of protein, 2.2g of carbohydrates, and 58.6g of fat (37.1g of which is saturated). In stark contrast, low-fat buttermilk macros per 100g are 40 calories, 3.3g of protein, 4.8g of carbohydrates, and only 0.9g of fat (0.5g saturated).

Buttermilk's health benefits include providing protein, calcium, and probiotics with very few calories and minimal fat. Clotted cream's main "benefit" is its Vitamin A content, but this comes at the cost of an extremely high load of calories and saturated fat, which are linked to negative health outcomes like heart disease when consumed in excess. Therefore, for regular consumption and overall health, buttermilk is a far superior choice.

Clotted cream, with its very rich, slightly sweet, and distinctly creamy flavor profile, is almost exclusively reserved for desserts and sweet baked goods. The sweetness and texture do not complement savory ingredients like meats, vegetables, or pasta.

The rich, nutty, and slightly sweet flavor of clotted cream, combined with its thick and luxurious texture that is firmer than whipped cream but softer than butter, makes it an exceptional topping that enhances the taste of many desserts. It adds a decadent, cooling counterpoint to warm, sweet, or fruity dishes.

• Scones: This is the most iconic pairing. A simple, warm scone, whether plain or fruit-filled, provides a neutral, slightly crumbly base. Clotted cream adds a rich, creamy, and cooling layer that is far more substantial and less airy than whipped cream, perfectly complementing the sweetness of the jam.
• Fruit Pies and Crumbles: Warm apple pie, berry crumble, or rhubarb crisp are elevated by a dollop of clotted cream. The cream slowly melts over the warm dessert, adding a luscious richness that balances the tartness and sweetness of the fruit filling without being overly sweet itself.
• Fresh Berries: A simple bowl of fresh strawberries, raspberries, or mixed berries becomes an elegant dessert with clotted cream. The cream's richness cuts the acidity of the berries, and its subtle sweetness enhances their natural flavor.
• Sticky Toffee Pudding: This intensely sweet and moist date-based cake is traditionally served with a thin caramel sauce. A spoonful of clotted cream adds a thick, cooling contrast that tempers the pudding's rich sweetness, preventing it from being cloying.
• Waffles and Pancakes: As a luxurious alternative to butter or whipped cream, clotted cream adds a much richer flavor and more substantial texture to warm waffles or pancakes, especially when paired with fresh fruit or a light syrup.

The origin of clotted cream is deeply rooted in the dairy farming traditions of Southwest England, specifically the counties of Cornwall and Devon, with a history that likely dates back centuries. It is a thick, high-fat cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it to cool slowly. During this process, the cream content rises to the surface and forms "clots" or a golden crust, which is then skimmed off. This simple method of heat treating and skimming created a product with a higher fat content (a minimum of 55%) and a longer shelf life than fresh cream, a crucial benefit in the era before modern refrigeration.

The practice is believed by some historians to have been introduced to the region by Phoenician traders as early as 500 BC, though its more direct history is tied to medieval farms. A classic and iconic dish that highlights clotted cream's cultural significance is the "Cornish Cream Tea" (or Devonshire Cream Tea). This simple yet beloved ritual consists of freshly baked scones served with strawberry jam and a generous dollop of clotted cream, alongside a pot of tea. There is a long-standing, lighthearted rivalry between Cornwall and Devon over the "correct" way to assemble a scone: the Cornish tradition is to put the jam on first, followed by the cream, while the Devon tradition is to put the cream on first, then the jam.