What Is Double Cream?

Double cream is a dairy product often found in Britain and Europe. It is extremely dense, rich cream that whips easily and can be used in an assortment of desserts and foods. Working with the thick cream can be difficult, as it separates when beaten too much and has a tendency to be very stiff. Generally, this product is called for in British recipes, while other types of cream are used in the Americas and other parts of the world.

The butterfat content of double cream is around 48%, which makes it less fatty than clotted cream, but more dense than American whipping or heavy cream. Single cream has an even lower fat content and is similar to half and half. The high fat content of double cream makes it an excellent addition to hot foods, since the fat acts as a carrier, making it less likely to separate. For this reason, it is often used in things like creme caramel or in hot sauces.

When milk is initially collected at the dairy, it is centrifuged to extract various products. Originally, milk was allowed to stand and separate, but centrifuging is much faster and safer. Prolonged centrifuging will result in higher butterfat, creating double cream. Unfortunately, the high butterfat can also be a problem, as is the case when this cream is whipped too long and starts to turn into butter.

Since this dairy product can be easily whipped, it is a popular cream for pastry cooks, who often work with whipped or heavy creams. It can also be flavored and used to make things like creme Anglaise and other custards. The high butterfat makes a richer custard, which leaves a greater feeling of fullness. In sauces and soups, the cream makes the end result feel much more decadent.

The availability of double cream varies, depending on where in the world one is. In some areas, it is readily available at markets or directly through dairies, while in other regions, it can be hard to find. Other heavy or whipping creams can be used in recipes as a replacement, although the end result may not be as rich as the cook expects it to be. Chefs should avoid the use of clotted cream and cultured cream products like sour cream in its place, as these dairy products will behave extremely differently and can ruin a recipe.

Even though heavy cream and double cream are both rich dairy products, they are very different in their consistency and fat content. Heavy cream has a fat content that can range anywhere between 36% and 38%, which is significantly lower than the 48% of double cream. As a result, double cream is much denser and has a thicker and richer texture than heavy cream.

Heavy cream and double cream can be used interchangeably in some recipes. This is especially true when used as a topping or to finish sauces and soups. Keep in mind that double cream will yield a thicker and richer finished product. Heavy cream is the better choice if you want something just a little bit lighter.

However, it's not a good idea to substitute one for the other when called for as a key ingredient in a dish or baked good. The difference in fat content can result in a finished product that is either too greasy or too dry, depending on what you choose to substitute. Swapping can also impact factors like cook time, a batter’s ability to rise properly, and the overall look of the finished product.

Even though double cream is very popular in Europe, it can be quite difficult to find in the United States. Most standard grocery stores do not carry this product, although you may be able to find it in a specialty food store. Fortunately, it is relatively easy to make double cream at home in your own kitchen and there is more than one method to choose from.

This technique for making double cream is simple but takes a little time and patience. You will need:

Start this recipe by adding the whole milk to the saucepan and placing it on a burner over low heat. (This is important as it keeps the milk from scorching.) Stir only occasionally to prevent any burning on the bottom. Bring the mixture to a soft boil.

As it cooks, the fat from the milk will start to rise to the top. Use a slotted spoon to skim the rising fat into the container. Store the mixture in the refrigerator, tightly sealed, for 24 hours. Then, pour the double cream into the blender and process it until it is smooth and lump-free.

If you want a relatively hands-off alternative to making double cream at home, you can combine two simple ingredients and leave them to sit to make this homemade version. For this recipe, you will need:

Simply pour the heavy cream and buttermilk into the jar and close the lid tightly. Shake the mixture for a full minute to ensure that it is completely combined. Wrap the jar with the towel and let it sit on the counter at room temperature for approximately 12 hours. It should have a very thick consistency but still be a liquid product. This version will have a tangy taste, so keep that in mind if you are making it for a specific recipe. You may want to add a little sweetener at the end to counteract the slightly sour taste from the buttermilk.

Like most other dairy products, double cream can be very versatile. You can use it in a number of more complex recipes, but it's very simple to add to everyday dishes to give them a little extra decadence as well.

Double cream forms a delicious whipped topping in almost no time. In fact, it can be easy to over-whip it, transforming it into butter. Whisking it by hand helps ensure this doesn't happen. Then, you can use it to top virtually any dessert for a creamy finish.

Stirring in some double cream can add richness to anything you're making. Transform spaghetti with marinara into a creamy pasta dish, create a tasty sauce with broth and pan drippings for your favorite roast chicken, or simply take your coffee and chocolate to the next level. It's a great way to finish both sweet and savory dishes.

Double cream helps you make a simple custard without the fuss, which is the perfect ingredient for a delicious trifle. Layer with your favorite fruits and cookies or pieces of cake for an easy yet impressive dessert.