Substitutions / clotted cream
What to use instead of clotted cream
Use crème fraîche in equal amounts. Tangier and slightly less rich, but the closest texture match you'll find in most stores.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Crème fraîche | 1:1 | Tangier and slightly less rich, but the closest texture match you'll find in most stores. |
| Mascarpone | 1:1 | Richer and sweeter with no tang — works well as a spread but lacks the signature crust of clotted cream. |
| Whipped heavy cream | 1:1 | Much lighter and airier; best if you whip it to stiff peaks, but it won't hold up as long. |
How much is a cup of clotted cream?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh clotted cream in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.