Do people eat clotted cream AND butter at the same time

The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume.

The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture. The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture.

Cookies baked with under-creamed butter would therefore remain fairly flat and dense.

They are completely different.

Clotted cream, also called Devonshire cream, is made by heating unpasteurized milk until a layer of cream forms on the surface. The mixture is then cooled, and the cream skimmed off. It has a butterfat content between 55 percent and 63 percent. Unlike creme fraiche it is not a cultured milk product, and is typically eaten as a tea-time accompaniment to scones or bread. Clotted cream is also naturally thickened by the heating process, whereas tartaric acid (a thickening agent) is added to mascarpone to create a firmer, smoother texture.

Mascarpone is classified as a curd cheese, unlike clotted cream and creme fraiche. The fat content in mascarpone is 25 percent. It is made by heating cream and adding tartaric acid to the mixture to further thicken it. The mixture is then cooled and strained, yielding the creamy-textured mascarpone. Mascarpone may be used as a dessert filling or as a thickener in savory sauces. Some methods of mascarpone production call for initially culturing the cream prior to heating and mixing it with tartaric acid.