Is clotted cream okay to eat? A comprehensive guide to safety and health

November 28, 2025 •

4 min read

Made by heating full-fat cow's milk until 'clots' of cream rise to the surface, clotted cream has a rich history in the West Country of England, originally developed as a way to preserve dairy in the days before refrigeration. The question, "is clotted cream okay to eat?" is common for those concerned about food safety and health implications.

Quick Summary

This guide explains the safety of clotted cream, detailing its pasteurization, proper storage, and handling to prevent spoilage. It also covers nutritional content, dietary considerations for various groups, and how to enjoy this rich treat responsibly.

Key Points

Pasteurization is key: Commercially produced clotted cream, made from pasteurized milk, is safe for most people to eat, including pregnant women.
Check for unpasteurized cream: Avoid unpasteurized or 'raw' clotted cream unless it has been cooked, as it can contain harmful bacteria like Listeria.
Enjoy in moderation: Due to its high fat and calorie content (55-64% butterfat), clotted cream is best enjoyed as an occasional treat rather than a daily staple.
Store properly: Keep clotted cream refrigerated between 0-5°C (32-41°F) and use within 3-5 days of opening to prevent spoilage.
Watch for spoilage: Discard clotted cream that has a sour smell, darker color, or dry, crumbly texture.
Dietary restrictions: People with lactose intolerance, dairy allergies, or following a vegan diet should not eat clotted cream.

Understanding the safety of clotted cream

Pasteurization is key

For most people, commercially produced clotted cream is perfectly safe to eat. This is because the cream is pasteurized, a process involving heating the milk to a specific temperature for a set time to kill harmful bacteria, including Listeria. Most clotted cream found in supermarkets is pasteurized, making it safe for general consumption, including for pregnant women. The NHS and major manufacturers, like Rodda's, confirm that pasteurized dairy products are safe for consumption during pregnancy.

The risk of unpasteurized cream

The primary risk associated with clotted cream comes from versions made with unpasteurized, or raw, milk. Unpasteurized dairy can carry bacteria such as Listeria monocytogenes, which can be especially dangerous for pregnant women, the elderly, and those with weakened immune systems. While rare, if you encounter clotted cream made with raw milk, it should only be consumed if it has been thoroughly cooked to kill any potential bacteria.

Proper storage and handling

Good food hygiene is crucial for preventing spoilage and contamination. Clotted cream should always be stored in the refrigerator, ideally between 0-5°C (32-41°F). Here are some key storage guidelines:

Unopened: Check the 'use by' date on the container. Properly stored, it can last for up to 14 days.
Opened: Once opened, consume the cream within 3 to 5 days, and ensure the container is tightly sealed to prevent it from absorbing other flavors.
Temperature: Clotted cream should not be left at room temperature for more than an hour or two.
Signs of spoilage: A sour smell, darker color, or dry, crumbly texture indicates the cream is past its best and should be discarded.

Nutritional content and dietary considerations

High in fat, for moderation only

Clotted cream has a very high fat content, typically around 55-64% butterfat, which makes it a rich and caloric treat. This means it should be enjoyed in moderation rather than as a daily staple. Despite its high fat, it is a natural product often made with no additives or preservatives. For those following a keto or low-carb diet, its high-fat content can be an attractive addition.

Clotted cream vs. other dairy products

To put its nutritional profile into perspective, here is a comparison with other common dairy products:


Feature	Clotted Cream	Double Cream	Whipped Cream	Butter
Fat Content	High (55-64%)	High (approx. 48%)	Lower (approx. 35%)	Very High (approx. 80%)
Production	Heated slowly to form 'clots'	Separated naturally or mechanically	Aerated by whipping	Churned from milk fat
Texture	Very thick, dense, and smooth	Smooth, but pourable	Light and airy	Solid until softened
Best Used For	Scones, desserts, enriching sauces	Pouring, enriching sauces	Topping desserts, decorating	Spreading, cooking, baking

Who should be cautious?

While generally safe, certain individuals need to be cautious with their clotted cream consumption:

Lactose Intolerance: As a dairy product, clotted cream is unsuitable for those with lactose intolerance or milk allergies.
Vegan Diet: Since it is a dairy product, clotted cream is not suitable for a vegan diet.
High Cholesterol/Fat Concerns: Due to its high saturated fat content, individuals concerned about high cholesterol or cardiovascular health should consume it sparingly.
Weight Management: The high-calorie density requires mindful portion control if you are managing your weight.

Enjoying clotted cream responsibly

Serving suggestions

Traditionally, clotted cream is served with scones and jam for a classic cream tea. However, it can be used in many other ways to add a touch of luxury:

Desserts: Top fresh berries, apple pie, or sticky toffee pudding.
Savory Dishes: Stir into mashed potatoes for a rich, velvety texture or add a spoonful to creamy pasta sauces or soups.
Breakfast: Mix into porridge or spread on toast for a decadent breakfast.
Coffee: Add to coffee for a creamy, bulletproof-style brew.

Finding the right cream

For those in regions where fresh clotted cream is hard to find, looking for products from reputable dairies is essential. In the US, some grocery stores or specialty food shops may carry it, or you can try making it at home with heavy cream that is not ultra-pasteurized, as the ultra-high temperature can prevent the characteristic clotting.

Conclusion

In short, commercially produced clotted cream, made from pasteurized milk, is okay to eat for most people when consumed in moderation. The rich, high-fat content makes it a treat rather than a dietary staple, and special care should be taken by those with lactose intolerance or dietary restrictions. By following proper storage and hygiene practices, you can safely enjoy this delicious and luxurious British tradition.

Explore more about authentic Cornish and Devonshire clotted cream here

Frequently Asked Questions

Yes, as long as it is made from pasteurized milk, which is the standard for most commercially available clotted cream. Unpasteurized versions should be avoided unless cooked thoroughly.

While it contains some nutrients like vitamins A, B12, and D, and calcium, its high fat content means it should be enjoyed in moderation as part of a balanced diet, not as a health food staple.

You can tell if clotted cream has spoiled by checking for a sour smell, a dry or crumbly texture, or a darker color. It should be discarded if any of these signs are present.

No, as clotted cream is a dairy product made from milk, it is not suitable for those with lactose intolerance or a milk allergy.

Yes, clotted cream can be frozen for up to six months, though it may change the texture and become grainier upon thawing. It is best to freeze it in an airtight container.

Once opened, clotted cream should be consumed within 3 to 5 days, and it must be stored in the refrigerator.

Clotted cream is thicker and has a higher fat content (55-64%) than double cream (approx. 48%). They are also made differently: clotted cream is scalded and cooled, while double cream is separated and creamier.