What is double cream?

Double Cream

Double cream is a type of thick cream with a high fat content. In the UK, it typically contains around 48% butterfat, although this can vary slightly.

• Uses: It is commonly used in desserts, sauces, and for dolloping on fruits or other dishes. It can be whipped to create a thicker topping, but it's important not to overwhip it, as it can turn into butter. Because of its high fat content, double cream is often used in cooking as it is more stable at higher temperatures than single cream or half-and-half, reducing the risk of curdling or splitting.

• Flavor and Texture: Double cream has a rich, smooth flavor and a thick, luxurious texture.

• Availability: It is widely available in most supermarkets and grocery stores, especially in countries like the UK. In some regions, it may be labelled as "heavy cream" depending on specific butterfat percentages required by local regulations.

• Alternatives: If double cream is unavailable, possible substitutes include crème fraîche (which has a tangier flavor), mascarpone cheese (for a thicker texture), or a mixture of heavy cream and butter (for a similar fat content).