I'm currently fascinated by clotted cream and have made it twice. I made some yesterday, but it must have baked a little too long and was denser than it should be. Getting ready for work VERY early this morning, I was thinking about it and decided I should add some additional heavy cream to light it up. It didn't mix well since it was cold so I decided to use my stick blender and I'm pretty sure I've now made clotted cream "butter". It's almost crumbly. Any idea what I can use this for? It's delicious, but won't spread well.