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Calorically, clotted cream falls roughly half-way between heavy cream and butter. The main components are fat and water, plus small amounts of carbohydrates and a few other nutrients. Most of the fat is saturated fat. The U.S. Department of Agriculture does not list clotted cream in its foods database, but other sources provide nutrient analysis.
According to the website ClottedCream.com, a tradition of making clotted cream developed in the Devon and Cornwall regions of southwest England centuries ago 1. Alternative names are Devon cream and Devonshire cream. The Devon breed of cattle produces milk with 6 percent butterfat compared about 3.5 percent for Holsteins. Unpasteurized whole milk is heated very gently, then allowed to cool slowly and sit for hours. Partially dried cream forms a skin on the top; skimmed off, this is clotted cream. Coombe Castle International, Ltd., exports clotted cream made by the Devon Cream Company in Devon, England 1.
Nutrition Facts Panels
Heavy Whipping Cream Nutrition
Food labels in the United States, Mexico and Canada require a nutrition facts panel, but the practice is not compulsory in European Union countries unless a health claim is made for the product. In the U.S., a certain amount of rounding off is required: Calories are rounded to the nearest multiple of five. Fat, carbohydrates and protein are rounded to the nearest gram unless the amount is less than 5g, in which case to the nearest half-gram. Under “Total Fat,” subheadings list the amounts of saturated fat and trans fat.
- Food labels in the United States, Mexico and Canada require a nutrition facts panel, but the practice is not compulsory in European Union countries unless a health claim is made for the product.
- In the U.S., a certain amount of rounding off is required: Calories are rounded to the nearest multiple of five.
Clotted cream is 55 to 60 percent fat. At 28.3g per ounce, that comes to 15.6 to 17g. Using 9 calories per gram of fat, that equates to 140 to 153 calories per ounce. Add four calories for a gram of carbohydrates and the total comes to 144 to 157 calories per ounce. Labels would list that as 145, 150 or 155 calories. By way of comparison, heavy cream has 100 calories per ounce, butter 200, and ghee-clarified butter with no water content-245 calories.
- Clotted cream is 55 to 60 percent fat.
- Using 9 calories per gram of fat, that equates to 140 to 153 calories per ounce.
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According to The Daily Plate, clotted cream contains 15g of total fat per 1-oz 1. serving, with 10g of that being saturated fat and 0.5g being trans fat. Good evidence supports saturated and trans fat as contributors to cardiovascular disease. Recommendations are to consume no more than 20g of saturated fat a day, and as little trans fat as possible.
Carbohydrates, Protein and Other Nutrients
Clotted cream contains negligible amounts of protein and 1g of sugar per ounce, for a minor contribution to total calories as noted above. Traditional consumption with one scone and a tablespoon of jam would add 200 calories from 33g of carbohydrates, 4 of protein, and 6 of fat. A 1-ounce serving of clotted cream will contain approximately 45mg of cholesterol and 20 percent of the daily value for vitamin A, but only negligible amounts of other vitamins or minerals 1.
- Clotted cream contains negligible amounts of protein and 1g of sugar per ounce, for a minor contribution to total calories as noted above.
- A 1-ounce serving of clotted cream will contain approximately 45mg of cholesterol and 20 percent of the daily value for vitamin A, but only negligible amounts of other vitamins or minerals 1.
Heavy Whipping Cream Nutrition
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- The Daily Plate: Devon Cream Company clotted cream
- Van strien T. Ice-cream consumption, tendency toward overeating, and personality. Int J Eat Disord. 2000;28(4):460-4.
- Reedy J, Krebs-smith SM. Dietary sources of energy, solid fats, and added sugars among children and adolescents in the United States. J Am Diet Assoc. 2010;110(10):1477-84. doi:10.1016/j.jada.2010.07.010
- Grieger JA, Wycherley TP, Johnson BJ, Golley RK. Discrete strategies to reduce intake of discretionary food choices: a scoping review. Int J Behav Nutr Phys Act. 2016;13:57. doi:10.1186/s12966-016-0380-z
- Rolls BJ. What is the role of portion control in weight management?. Int J Obes (Lond). 2014;38 Suppl 1:S1-8. doi:10.1038/ijo.2014.82
- Panchal BR, Truong T, Prakash S, Bansal N, Bhandari B. Effect of fat globule size on the churnability of dairy cream. Food Res Int. 2017;99(Pt 1):229-238. doi:10.1016/j.foodres.2017.05.027
David A. Mark is a nutrition science consultant in the sports nutrition, functional food and dietary supplement industries. Mark has been writing for health and trade publications since 2004. He earned his doctorate in nutritional biochemistry from the Massachusetts Institute of Technology in 1981.