Double cream is a thick, high-fat dairy product used widely in UK cooking and baking, with a butterfat content of around 48%. If you've come across a British recipe calling for it and you're shopping at an American grocery store, you're not going to find it labeled that way. Here's exactly what it is, how it compares to what you do have access to, and what to use instead.
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 is the richest of the pourable creams, sitting at approximately 48% butterfat. That high fat content is what gives it a thick, spoonable consistency and makes it nearly impossible to curdle when heated.
It whips into stiff, stable peaks that hold their shape far longer than American heavy cream, which is why it shows up in everything from British trifles to pasta sauces to a bowl of fresh berries on a Sunday morning.
The only time I have worked with true English double cream was at Johnson & Wales, when our food purveyors sourced it specifically for our international pastry coursework. It is not something I can walk into my local grocery store and find, and chances are you cannot either.
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
Double cream is calorie-dense; most of those calories come from fat. A little goes a long way in a recipe, which is honestly a good thing for your grocery budget. It also contains small amounts of protein and carbohydrates.
| 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 and heavy cream are not the same product, even though heavy cream is the closest American equivalent.
| 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 |
Double cream sits at approximately 48% butterfat. American heavy cream runs between 36% and 40%. That difference matters most when you are whipping; double cream holds its peak longer and more firmly without needing a stabilizer. Heavy cream will whip well, but it softens faster at room temperature.
In cooked applications like sauces and soups, the difference is less noticeable. Heavy cream works as a 1:1 substitute in most recipes and gives you a result that is close, just slightly less rich.
Whipping Double Cream
Start with cold cream and a cold bowl. I put my bowl and whisk in the freezer for at least 30 minutes before I start; the cold counteracts the friction heat from whipping and gives you a stiffer, more stable peak.
Begin at low speed until the cream turns frothy and you see small bubbles forming throughout. Then increase slowly to medium.
Watch for two stages: soft peaks, where the cream folds gently over itself when you lift the whisk, and firm peaks, where it stands upright with just a slight droop at the tip. Stop at firm peaks.
Over-whipping is the most common mistake. Once the cream turns grainy and starts to look chunky, you have gone too far and are on your way to butter. There is no coming back from that point.
If you are sweetening the cream, add your sugar as you increase from low to medium speed. For flavored whipped cream, add extracts or liqueurs at the same stage.
Whipped double cream holds its shape well in the refrigerator for a few hours. If you are making it ahead, store it covered and give it a quick re-whip before serving if needed.
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.
The good news is that heavy cream handles most of the same jobs. Here is what I reach for depending on the recipe.
- Heavy Cream: The most practical substitute for American cooks. Use it 1:1 for double cream in any recipe. The result will be slightly less rich, but in most applications your guests will not know the difference.
- Whole Milk and Butter: For a closer fat match, combine ⅞ cup of whole milk with ⅛ cup of melted unsalted butter per 1 cup of double cream needed. This brings the fat content closer to what double cream delivers and works well in sauces and baked goods.
- Mascarpone: When I need a double cream substitute specifically for desserts, mascarpone is the closest thing I can find in the States. The texture is thick and rich; just keep in mind it will add a slightly tangy, cheesy note.
| 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 |
Think about what the cream is doing in the recipe before you choose your substitute. If it is going into a sauce over heat, heavy cream is your answer. If it is being whipped for a topping or filling, the milk and butter combination will get you closer to the right consistency.
Dairy-Free alternatives to double cream
Full-fat coconut cream is the most reliable dairy-free substitute in cooked applications. It has a similar fat content, holds up under heat, and will not break in a sauce. It does carry a mild coconut flavor, so consider whether that works with your dish.
For desserts where you need a neutral flavor, cashew cream is a closer option. Keep in mind that cashew cream will not whip.
Storage and Preservation
Keep double cream refrigerated at below 5°C (41°F). Leave it in its original sealed packaging until you are ready to use it, and store it away from strong-smelling foods; cream absorbs odors easily.
| Condition | Shelf Life |
|---|---|
| Fridge | 5-7 days |
| Freezer | 1-2 months |
If you need to freeze double cream, pour it into an ice cube tray first. That way you can thaw only what you need and avoid wasting the rest. Thaw it in the refrigerator for several hours or overnight before using.
A note on texture: once thawed, double cream will not whip as well. It is still perfectly usable in cooked applications, just do not plan to whip it after freezing.
If the cream smells sour or shows any discoloration, do not use it. Those are reliable signs of spoilage.
What to look for when buying double cream
If you are lucky enough to find double cream at a specialty grocery store or a British import shop, here is what to check before you buy.
Look for a fat content between 48% and 60% on the label. Check the sell-by date and look at the cream itself if possible; it should be smooth with no lumps or separation. Fewer additives on the ingredient list generally means better quality.
Buy it from a refrigerated case, not a shelf-stable display, and plan to use it within a week of opening.
| 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. |
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.
Not really, and I want to be straight with you on that. True double cream requires a centrifugal separation process to achieve that 48% fat content; you can't replicate that in a home kitchen. What you can do is use heavy cream as a 1:1 substitute, or for a richer result, combine ⅞ cup of whole milk with ⅛ cup of melted unsalted butter per cup needed.
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 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.
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.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
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