Double cream is a rich, high-fat dairy product commonly used in UK cuisine. With its luxuriously thick texture and creamy flavor, double cream is a versatile ingredient for both sweet and savory dishes.
However, for those outside of the UK, understanding how double cream differs from its American counterpart, heavy cream, can be unclear. Let me help teach you the key distinctions between the two, discuss suitable substitutes, and share expert tips on effectively incorporating double cream into your cooking and baking.
What is Double Cream?
Double cream, commonly used in the UK, is a rich dairy product known by various names such as double crème or creme double depending on the region. With its thick consistency and high butterfat content, generally around 48%, it is a staple in both cooking and baking.
It can be whipped for desserts, added to sauces for a velvety texture, or simply poured over fruits. Double cream will not curdle as easily when heated due to its higher fat content.
Frequently Asked Questions
Double cream is a high-fat dairy product, commonly used in the UK, with a fat content of approximately 48%. It is thicker than single cream and can be whipped to use in desserts or used in sauces and soups for a creamy consistency.
No, double cream and heavy cream are not the same. While both are high in fat, heavy cream in the US typically contains about 36-38% fat, making it slightly lighter than double cream.
To make double cream at home, separate cream with a high-fat content from whole milk and let it sit until the cream rises to the top. Skim the top layer for a homemade version of double cream. However, achieving the exact fat content might be challenging without industrial processes.
In the US, double cream is often referred to as 'heavy cream' or 'heavy whipping cream'. It's not exactly the same product, but the closest equivalent available.
Double whipped cream - what is it?
Double whipped cream is simply double cream that has been whipped until it is light and fluffy, often sweetened, and used as a topping for desserts.
Yes, substitutes can be used depending on the recipe requirements, such as single cream or full-fat coconut milk for a non-dairy alternative. However, texture and flavor may vary.
How dairy farmers use milk to make double cream.
The key to making double cream lies in careful separation and pasteurization. Local dairy farmers will use milk with a naturally high butterfat content.
Using a centrifugal separator, they will separate the cream from the milk, ensuring that the fat content is between 48% to 60%, which is typical for double cream.
Pasteurization follows, where they gently heat the separated cream to a specific temperature, usually around 72°C for 15 seconds, to eliminate any harmful bacteria.
Profile of Double Cream
| Nutrient | Amount per 100g |
|---|---|
| Energy | 467 kcal |
| Fat | 50.5 g |
| Saturated Fat | 31.7 g |
| Carbohydrates | 2.6 g |
| Proteins | 1.5 g |
Double cream is calorie-dense, with a significant portion of its calories coming from fats, particularly saturated fats. You should be aware that while double cream can enrich the flavor and texture of dishes, I would suggest it to be used in moderation due to its fat content. Double cream also provides some level of protein and carbohydrates, making it a versatile ingredient in various recipes.
| UK Term | US Equivalent |
|---|---|
| Double Cream | Heavy Cream / Heavy Whipping Cream |
| Whipping Cream | Light Whipping Cream |
Double Cream vs. Heavy Cream
Double cream contains about 48% butterfat, which gives it a thick consistency and makes it suitable for whipping and adding a luxurious texture to recipes. On the other hand, heavy cream, more readily available in the United States, usually has about 36-40% butterfat content.
| Feature | Double Cream | Heavy Cream |
|---|---|---|
| Butterfat Content | Approximately 48% | Approximately 36-40% |
| Consistency | Thick | Slightly less thick |
| Whippability | Whips well, holds shape | Whips well |
| Use in Cooking | Ideal for thick sauces and desserts | Suitable for sauces, soups, and baking |
The whipped quality of double cream is superior due to its higher fat content; it holds its shape well once whipped, making it a favorite for toppings and cake fillings. In contrast, heavy cream will whip adequately but might not hold its peak as firmly over time without a stabilizer.
While some might wonder, "Is double cream the same as heavy cream?" they're similar but not exactly the same due to the variance in butterfat content. The richness of double cream provides a more indulgent flavor to dishes, which is prominent in UK cuisine.
Whipping Double Cream
When whipping double cream my first step is to ensure that the cream is very cold; I often chill the bowl and whisk in the freezer for at least 30 minutes. This will help counteract any friction heat that may happen in the whipping process, leading to a stiffer peak.
I start with a slow whisking speed until the cream gets frothy with bubbles and then start to slowly increase the speed to medium. Throughout the process, watch carefully for the transformation from soft peaks, where the cream gently folds over when the whisk is lifted, to firm peaks, which stand upright with a slight droop at the tips.
It's important not to over-whip, as it can quickly become grainy and separate, turning into butter. If I'm sweetening the cream, I add sugar as I am turning it from low to medium speed.
For flavored whipped cream, incorporate extracts or liqueurs at the same stage as sugar. Lastly, if I plan to use the whipped cream later, it's best stored in the refrigerator where it holds its shape for a short period.
What is a good substitute for double cream?
I am not fortunate enough to have double cream available to me in my part of the US. The food purveyors at my culinary school, Johnson & Wales University were able to source some English double cream when we were studying international pastry. That was the only time I have been able to find that type of cream for my recipes.
Here's a concise overview of alternatives that mimic the rich texture or flavor of double cream, and some clarity on its relationship with heavy cream.
- Heavy Cream: While similar, heavy cream contains slightly less fat than double cream. I use this as a direct substitute in most recipes, though it yields a slightly less rich result.
- Mixing of Milk and Butter:
- For every 1 cup of double cream, I combine ⅞ cup of whole milk with ⅛ cup of melted unsalted butter. This emulates the fat content of double cream quite well.
- Mascarpone: When I need a cream alternative for desserts, mascarpone is excellent due to its thick, creamy texture and as close as I can find here in the States.
| Substitute | Use Case | Proportion |
|---|---|---|
| Heavy Cream | General Purpose | 1:1 for Double Cream |
| Milk and Butter | General Purpose | ⅞ cup Milk + ⅛ cup Butter for 1 cup Double Cream |
| Mascarpone | Desserts | By consistency and taste preference |
My advice is to consider the role of double cream in the recipe and choose the alternative that aligns best with the dish's requirements.
Storage and Preservation
When storing double cream, it is best to keep it in the fridge at a temperature lower than 5°C, which helps in preserving its quality and freshness. It is important to store double cream in its original packaging until ready to use, or to transfer it to an airtight container if the packaging isn't resealable.
| Condition | Shelf Life |
|---|---|
| Fridge | 5-7 days |
| Freezer | 1-2 months |
Make sure the cream is stored away from strong-smelling foods, as it can absorb odors. When storing double cream in the freezer, pour it into an ice cube tray, defrost small amounts as needed-this avoids waste.
Before use, thaw it in the refrigerator for several hours or overnight.
If I need to extend the shelf life of double cream, I can also mix it with 1 tablespoon of powdered milk per pint before freezing, which helps to stabilize the cream and maintain texture.
However, I'm aware that once thawed, the consistency of double cream may alter slightly-making it less suitable for whipping but still fine for cooking.
When it comes to indication of spoilage, rely on smell and look: any sour odor or discoloration means the cream should not be used. To avoid any risks, discard cream that exhibits such signs.
Double Cream Around the World
In various countries, double cream takes on different identities, often linked to the fat content, which influences both texture and culinary use. In the UK, where I'm quite familiar with local dairy products, double cream is a rich dairy product containing around 48% butterfat. This high fat content makes it incredibly versatile for recipes ranging from sauces to desserts.
In the United States, double cream isn't commonly labeled as such; instead, you may find products like heavy cream or heavy whipping cream, which possess slightly less butterfat content, usually around 36% to 38%. While not identical, American heavy cream is often used interchangeably in recipes calling for UK double cream.
Here's a brief guide to compare:
| Country | Name | Butterfat Content |
|---|---|---|
| UK | Double Cream | Around 48% |
| USA | Heavy Cream | 36% to 38% |
Remember, the variance in fat content can affect the stability when whipped and how it reacts under heat when cooking. Recipes may need slight adjustments depending on which product you have access to.
Australian and Canadian dairy products also have similar variations but may have different terminologies and fat percentages. It's always recommended to check local products if you're searching for an equivalent to UK double cream in your recipes.
Dairy-Free alternatives to double cream
For those with lactose intolerance or dairy allergies, double cream is off-limits. Plant-based alternatives may provide a similar creaminess without the dairy content, albeit with a different flavor profile. As always, reading labels and understanding nutritional content is vital for informed dietary choices.
What to look for when buying double cream
- Freshness - I check the sell-by date to determine freshness. Fresh double cream should have a smooth consistency without any lumps or discoloration. If available, I opt for creams pasteurized at lower temperatures, as it can indicate a fresher taste.
- Packaging - look for a well-sealed package which helps to maintain cream quality and prevent contamination. Containers come in various sizes, so I choose based on my needs to avoid waste.
- Handling and Storage - Proper handling is crucial. I prefer buying double cream from refrigerated sections to ensure it has been stored correctly, which extends its shelf life and maintains the quality. After purchase, it should be kept cold and used within a week.
- Nutritional Information - check the nutritional label carefully, paying attention to the fat content and any additives. The fewer additives, usually the better the quality of the double cream.
- Usage - What type of recipe will it be used for? Double cream is versatile, and suitable for whipping, cooking, or dolloping straight onto desserts. For culinary purposes requiring high heat, choose double cream,if it is available as its higher fat content helps prevents curdling.
| Fat Content | 48% to 60% | Essential for thickness and richness. |
| Freshness | Sell-by date | Look for smooth consistency, no lumps. |
| Packaging | Sealed properly | Choose size based on needs. |
| Handling | Refrigerated store | Keep cold post-purchase, use within a week. |
| Nutritional Info | Fat content, additives | Fewer additives linked to higher quality. |
| Usage | Culinary applications | Suitable for whipping, cooking, and direct use on desserts. |
Ingredients
- 1 Cup Double Cream
Instructions
- Chill all equipment.
- Pour the double cream into the bowl.1 Cup Double Cream
- Begin to whisk at a medium speed.
- Increase to high speed as cream thickens.
- Stop when you achieve the desired consistency.
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