Easy Homemade Ashta Cream
The easiest and quickest way to make a shortcut, Arabic-style clotted cream, perfect for topping or filling into your favorite Middle Eastern desserts.
Ashta is the whipped cream of the Middle East.
It is literally the ‘creme de le creme’ of pastries in the region.
If it doesn’t make its way into the dessert, then we always find an excuse to use it as a topping.
What is Ashta Cream?
Ashta (or Eshta, as we pronounce it in Egypt) has even made its way into Egyptian slang. We use it to say all is great when agreeing with something, as in “Eshta, that sounds great!” It is also used to describe something that is clear and pure, and has no blemishes or faults…as is this recipe ? (JK…but not really!)
Real deal ashta is a luxuriously rich and creamy, thick clotted cream traditionally made by skimming off the thin skin that forms on the surface of boiling milk, over and over again. It’s a long process that requires patience, but the result is surely worth it.
I have never made the aforementioned type of ashta, because I never felt the need to get myself into such a labor-some process, when it’s all over the place in Egypt.
Store-bought and convenient was always my way to go when it came to ashta, until I tried this brilliant shortcut!
I’ve been liberally using ashta to top and stuff many of my Middle Eastern desserts, like these Halawet El Jibn, taking for granted that it’s easily accessible.
But boy have I been wrong! This has caused an influx of substitute inquiries, as well as homemade recipe requests, like I wouldn’t have imagined.
I still think mascarpone cheese and British-style clotted cream are as close as it gets, but I needed a homemade solution that doesn’t require hard to find or expensive ingredients.
Different ways to make ashta at home
My research boiled down to 3 popular methods:
One of them involves a milk pudding that uses crustless white bread as the thickener. A lot of people swear by this method, but it’s honestly not my personal favorite, as I find it imparts a clear bread-y flavor and is not as rich as ashta should be.
The other one is made by making a ricotta cheese-like cream base, by adding vinegar to hot milk. This causes the milk to curdle, and separate the milk curds from the whey. This leaves you with a curd base that is then combined with either milk pudding or canned or fresh ashta to make an even better ashta. I have nothing but admiration to this method, except that it’s not as foolproof as the one you’re about the see.
What is the easiest, homemade Ashta like?
In the Arab pastry world, the following ashta-making method is known as ‘Eshta Kazaba,’ meaning ‘Lying Ashta.’ Makes me feel like a cheater lol, but it’s kind of true.
Because while not made the authentic way, it’s so similar in taste and texture to real deal ashta, that it will deceive you into thinking that it is really is one.
It is laughably easy to make, requires basic, everyday ingredients, and the result is creamy perfection. Rich, ultra thick, and smooth, just the way fresh ashta is meant to be.
It relies on the milk pudding method, known as mehalabeya, but the consistency is very different for it.
What do we need to make it?
To make this “make believe” ashta, you’ll need things you probably already have on hand:
Whipping cream (aka heavy cream) for richness, whole milk for smoothness, flour and cornstarch as our thickener and a tiny bit of sugar for a hint of sweetness. You can flavor your ashta with rose and orange blossom water or vanilla if you like, but in most cases I leave it plain just like real ashta.
How to make easy, homemade ashta?
Ready for this?
EVERTHING goes into a saucepan and whisked off heat until smooth, then brought to a boil over medium-high heat until thickened. Done!
I think this was just the shortest recipe I’ve ever shared on the blog! I feel something’s missing.
Oh yeah…pour it into a bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 1 hours or up to 3 days.
For realz…that is really it!
A no-frills, easy peasy recipe for hacking ashta at home! Perfect for topping over your favorite desserts and fruits or using as a stuffing for anything that calls for fresh ashta.
People might fall for this “Lying Ashta,” but they’ll not believe that you made it at home.
Stay tuned for an amazing recipe coming your way that makes use of this creamy ashta in the most delicious way possible!
Easy Homemade Ashta (Middle Eastern Clotted Cream)

The easiest and quickest way to make a shortcut, Arabic-style clotted cream, perfect for topping or filling into your favorite Middle Eastern desserts.
Ingredients
- 1 cup (237ml) whipping cream
- 1/2 cup (118ml) whole milk
- 2 tablespoons (15g) all purpose flour
- 2 tablespoons (14g) cornstarch
- 1 teaspoon granulated sugar
- Optional flavoring of your choice such rose or orange blossom water, vanilla or ground mastic
Instructions
- In a medium saucepan, off the heat, whisk together the whipping cream, milk, flour, cornstarch and sugar, until well combined and the flour and cornstarch have dissolved completely without any visible lumps.
- Set the saucepan over medium-high heat and cook, whisking constantly until the mixture forms large bubbles over the surface and reaches a full boil. Continue to cook for about 30 more seconds, until the mixture becomes very thicken. Add in any flavoring of your choice or leave plain.
- Pour into a bowl and press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 1 hours or up to 3 days.
- Stir with a spoon to loosen up before using. If you prefer a looser consistency, give it a quick whiz in the blender until smooth.
- Asha will keep in the fridge, well-covered for up to 3 days. It does not freeze well.
Recipe Notes
- This recipe is recommended as a topping or filling for Middle Eastern desserts, but has not been tested as one of many components that make up a pastry like this basbousa or this ice cream. It also has not been tested as an Om Ali topping that can be broiled, although I don't see why it wouldn't work.
- Asha will keep in the fridge, well-covered for up to 3 days. It does not freeze well.
Recipe adapted from Manal ElAlem
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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There is flour in the recipe but I dont see in the instructions when to add it. Can you carify this?
Thank you!
It’s not in the recipe instructions but she mentions above that that you pour everything (including the flour) in the saucepan then heat it up.
Actually the recipe instructions do not state pour ‘everything’, as that would have made it clear, but rather lists the specific ingredients to add together, with no mention of the flour. No worries, Tasbih fixed it.
Whoops! That was a typo. Thanks for pointing it out. It’s fixed now.
I am so glad you’ve posted this recipe. Eshta was one of the things I thought I had lost in my childhood once I moved from the Gulf to the UK. I didn’t realise how much I missed it until I saw your recipe. Thank you for posting it. I cannot wait to try it this Eid with my desserts.
I really hope you love this one as much as you loved the one you grew up with. Enjoy ?
In the United States heavy cream is different than whole milk. We have heavy cream and heavy whipping cream. So I’m confused when I read heavy cream and whole milk as the same, now I’m not sure what whipping cream is referring to ? Can you please clarify?
Hi Jan! Sorry for the confusion. That was a typo and I just fixed it. Thanks for the heads up! The recipe calls for whipping cream (the one I use is 39% fat), plus regular whole milk.
I don’t know what I did to deserve you in my life. You’re such a blessing. May Allah reward you in abundance.
Also i wanted you to know that i NEVER read the instructions in recipes( I just read the ingredients and wing it) but I always read your entire blog post start to finish. Love you, keep up the great work ❤️
You’re so kind Areej ? Now I’m the one who doesn’t know what she did in her life to deserve so much love from you. Thank you so much for your support and sincere prayers. This means so much to me.
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So excited by this. I just gave this a go and tried to make double the quantity. I just used tablespoons instead of measuring the exact ingredients. I assume it’s not supposed to be sweet right? I feel I got the texture right and it tastes nice but at the same time has a floury texture. I wonder if I put too much corn flour. I wonder what other people think?
It looks so good Assmaah! Yes it’s not supposed to be sweet, as it’s usually accompanied or stuffed into something that is already very sweet and taken on from its sweetness and flavor. If you’d like to loosen up the texture a bit, you can most certainty blitz it in the blender for a few seconds. This makes it even smoother and very spreadable, otherwise, it tends to be very thick, which is useful in some applications.
I always made the/crustless white bread as the thickener/version from a book called الف باء الطبخ. Its a super famous book in Lebanon and it was a must for women getting married to buy a copy. I use my mum’s book whenever I make that recipe. It used to be our go-to until I made this recipe and my mum’s and my eyes literally rolled back upon tasting it! This is my go-to now. Thank you for the amazing recipes as always, Tasbih. They never ever disappoint. God bless xx
Oh WOW! That’s incredible to hear ? So happy it got you’re mom’s seal of approval.
Can I use salep instead of flour. Gluten free
I have never tried that Catherine, so I can’t tell for certainty how it will work out. Sorry about that.
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Oh my! You are an absolute Queen! I am now making sweets that is leaving people confused and not believing that I make them! Winning! Love all your recipes, colorful site, lovely stories that go with your recipies ♡
WOW Mim! That’s the best thing I could gear. Thank you so much for making my day ?
I was looking through some of your blog posts on this site and I think this site is real instructive! Continue posting .
Thank you Alisha!
You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.
Thank you Rose! So glad you found what you’re looking for ?
Can I use Nestlé Dessert Cream instead of Ashta Cream? Will it give me the same result?
Hi Munthirah! It really depends on what you’re using it for. Nestle cream has a very different texture than this one, it so much looser in consistency, but it can still be used to top and fill desserts.
Hi Tasbeeh, can I use it as a filling for konafa?
Hi Wesam! Yes…absolutely! There’s also this cream variation, which has a looser consistency than this one. Both work well. If you prefer a thiccccccccc filling, then go with this one here, and if you’re like me & like it more molten, then go with the filling from the Classic Cream-filled Konafa.
Hi. Can u tell me in Arabic what whipping cream is? Is it كريمة طبخ أو لباني or is it like كريم شانتيه… Thx
Hi Meeno! Whipping cream is Cremet Khafk like Juhayna and Almarai. Hope that helps ?
Omg this is da bomb!! Why did I have to find this recipe? Already made it 3x and we are only on 11 th day of Ramadan. Thanks Tasbih- this is the best and effortless!!!!
Woooohooooo! So happy you love it ?
i love your page. like i am obsessed with trying so many things. I am confused about this though: most other people recommend using vinegar and collecting the curd which u don’t.
Thank you so much Sumaya!
This recipe is what you’d call a cheater’s version ? It’s a quick short-cut that gives you equally delicious results, as the curd separating one. I go into greater detail about it in the blog post. You can read about it under ‘different ways to make ashta at home.’
I just made it .. turned out good . Thank you ?
Yay! I’m so glad you liked it ?
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Very Delicious and easy to make 🙂 thanks so much for the lovely recipe:)
Really happy that you liked it Kristine. It looks so good ?
I just made this to top off some fresh fruit and honey for Father’s Day. SUPER easy!! THANK YOU SO MUCH FOR POSTING!! #lifesaver
Really happy you enjoyed it so much Kim! Thank you for your lovely feedback ?
Thank you so much for the wonderful post.
I made this to go along with basboosa and it turned out amazing!! I added a tiny pinch of salt and a bit more sugar. It was a huge success! My sister said it’s the best eshta she’s had in her life! Thank you so much Tasbih
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2 tablespoons is 28-30 gms so do I use 2 tbs or total of 14/15 gms ?