Cream is a beloved ingredient in cuisines worldwide, celebrated for its luxurious texture and rich flavor. Within the dairy aisle, a variety of creams beckon, each with unique characteristics. Among them, double cream stands out as an especially decadent option. But What Is Double Cream exactly, and how does it differ from other types of cream like heavy cream or whipping cream? This guide will explore everything you need to know about double cream, from its definition and uses to substitutions and even how to make it at home.
Understanding Double Cream: Definition and Key Characteristics
At its core, cream is the fat-rich layer skimmed from the top of milk before homogenization. Double cream takes this process a step further. It’s produced by centrifuging unhomogenized milk to separate a high percentage of butterfat.
What truly defines double cream is its exceptionally high butterfat content. It boasts around 48% butterfat, placing it at the richer end of the cream spectrum. To put this in perspective:
- Double Cream: Approximately 48% butterfat
- Heavy Cream (or Heavy Whipping Cream): 36-38% butterfat
- Whipping Cream: Around 30% butterfat
This high fat content gives double cream its signature density and luxurious mouthfeel. Pastry chefs particularly appreciate this richness as it provides a head start toward creating perfectly whipped cream. However, its high fat content also means it can turn to butter if over-whipped, so a gentle hand is key.
Double cream is a staple dairy product in the United Kingdom and across Europe, prized for its intense richness and versatility. In these regions, it’s used more liberally than heavy cream in the United States, often accompanying desserts much like ice cream would.
:max_bytes(150000):strip_icc():format(webp)/GettyImages-1833322249-2000-x-1333-3-4570998350a7498584796e435271e448.jpg)
Alt text: Pouring rich double cream from a carton, showcasing its thick and luxurious texture.
Culinary Applications: How to Use Double Cream
Double cream’s rich profile makes it incredibly versatile in the kitchen, lending itself to both sweet and savory dishes.
Whipping Cream and Desserts
The most classic use for double cream is, undoubtedly, whipped cream. Its high fat content makes it whip up quickly and hold its shape beautifully, creating a stable and decadent topping for desserts.
Beyond simple whipped cream, double cream elevates a range of sweet treats:
- Crème Anglaise and Custards: It creates a richer, more luxurious crème anglaise or any type of custard. The fat content enhances the creamy texture and flavor.
- Dessert Topping: In the UK and Europe, it’s common to serve a generous dollop of double cream alongside desserts like pies, crumbles, and fruit tarts, much like ice cream in the US.
- Scones and Sweet Breads: Serve it with scones or other sweet breads for an extra touch of indulgence.
Enhancing Savory Dishes
Double cream isn’t limited to desserts; its richness can transform savory dishes as well:
- Hot Dishes and Sauces: Its high fat content makes it less prone to separating when added to hot dishes. It’s an excellent choice for enriching sauces, especially those that are heated.
- Crème Caramel: Double cream is ideal for making a supremely smooth and rich crème caramel.
- Pasta Sauces: Add it to tomato-based pasta sauces or create creamy mushroom sauces for a decadent touch.
- Roasted Chicken Sauce: Use it to deglaze pan drippings from roasted chicken to create a luscious gravy.
- Risotto: Stirring in double cream at the end of cooking risotto will result in an incredibly creamy and rich dish.
:max_bytes(150000):strip_icc():format(webp)/GettyImages-1201878093-2000-x-1333-1-a0800c4a092b4d57875b87325e087318.jpg)
Alt text: Spoonful of freshly whipped double cream, highlighting its thick and airy texture, perfect for desserts.
Substituting Heavy Cream for Double Cream: What to Consider
Double cream can sometimes be harder to find, particularly in the United States. In many recipes calling for double cream, heavy cream can be a reasonable substitute. However, there are a few key differences to keep in mind when making this swap:
- Richness Level: Dishes made with heavy cream instead of double cream will be slightly less rich, due to the lower fat content. In most cases, this difference is subtle and won’t significantly impact the final dish. However, for recipes where extreme richness is desired, the difference might be noticeable.
- Acidic Sauces: When adding cream to acidic sauces, like tomato-based sauces, a less fatty cream might be more prone to separating or curdling. Heavy cream is generally stable enough, but using whipping cream would be riskier. To minimize separation, it’s best to remove the pan from the heat before adding the cream and avoid boiling afterwards.
- Whipped Cream: For whipped cream, heavy cream works well as a substitute, though double cream will whip up faster and be even more stable. Avoid ultra-pasteurized heavy cream, as it can be more difficult to whip and may have a less fresh flavor.
- Baking: In baked goods, substituting heavy cream for double cream is usually fine. While a slight reduction in fat might theoretically affect the texture (potentially making it slightly drier or greasier in very fat-sensitive recipes), in practice, the difference is rarely significant enough to cause problems. If you notice a change, fat content is the most likely factor.
:max_bytes(150000):strip_icc():format(webp)/GettyImages-1754885418-2000-x-1333-1-e2b372640a2d445597b88099a0558542.jpg)
Alt text: Dessert baking ingredients including double cream, fresh eggs, and vanilla extract, hinting at the richness double cream adds to baked goods.
Making Double Cream at Home: Two Simple Methods
If you can’t find double cream in your local store, or simply enjoy making things from scratch, you can create a version of double cream at home using two easy methods:
Stovetop Method (Skimming Cream from Whole Milk)
This method is a bit more time-consuming but yields authentic results:
- Pour ½ gallon of whole milk into a large saucepan.
- Heat over low heat, stirring occasionally, and bring to a very gentle simmer. Be careful not to scorch the milk.
- Use a slotted spoon to carefully skim the fat that rises to the top. Collect this skimmed cream in an airtight container.
- Refrigerate the container for about 24 hours.
- After chilling, transfer the thickened cream to a blender and blend briefly to smooth out the texture.
Countertop Method (Cultured Cream)
This method is incredibly easy and hands-off, resulting in a tangy, cultured double cream:
- Pour 1 cup of heavy cream into a clean glass jar with a tight-fitting lid.
- Add 1 tablespoon of buttermilk.
- Close the lid tightly and shake vigorously for one full minute.
- Wrap the jar in a thick towel and let it sit at room temperature for 12 hours.
- The mixture will thicken to a double cream consistency, but will remain pourable.
Keep in mind that the countertop method produces a tangier cream due to the buttermilk culture. Adjust sweetness in your recipe accordingly if using this homemade version in desserts.
Conclusion: Double Cream – A Culinary Treasure
What is double cream? It’s more than just a richer version of cream; it’s a culinary treasure prized for its luxurious texture and flavor-enhancing properties. Whether you’re whipping it into peaks for a classic dessert, enriching a savory sauce, or even making it yourself at home, understanding double cream opens up a world of culinary possibilities. Its high fat content ensures richness and stability in various applications, making it a go-to ingredient for both professional chefs and home cooks seeking to elevate their dishes. So next time a recipe calls for double cream, you’ll not only know exactly what it is but also appreciate the unique qualities it brings to your cooking and baking.
