/ 600 ml double cream

DairyYear-round, though cream quality and flavor may vary seasonally depending on cattle feed and pasturing practices, with spring and summer cream often exhibiting more pronounced flavor from fresh grass-fed diets.

Rich in saturated fat and fat-soluble vitamins (A, D, and K2); provides approximately 340-450 calories per 100ml depending on fat content, with minimal carbohydrates or protein.

About

Double cream is a thick dairy product composed of at least 48% butterfat derived from cow's milk, standardized primarily in British culinary tradition. The high fat content results from centrifugal separation of cream from whole milk, concentrating the fat globules while reducing the water content. The cream has a rich, pale ivory color and a smooth, velvety texture. Double cream differs from single cream (18-20% butterfat) and whipping cream (35-40% butterfat in American classifications), making it suitable for both pouring and whipping applications. It is produced through pasteurization to ensure food safety while maintaining its characteristic flavor and texture.

Culinary Uses

Double cream is used extensively in British and European cuisines as a rich finishing ingredient in both savory and sweet preparations. It is whipped to stiff peaks for desserts such as trifles, pavlovas, and berry compotes, or served unwhipped as an accompaniment to puddings and pies. In savory applications, it enriches sauces (particularly in French cuisine), soups, and stewed dishes, and is a key component in pasta dishes, risottos, and cream-based curries. Its high fat content provides stability when heated, making it ideal for reduction and emulsification in gastrique-based glazes and pan sauces. It is also used in custards, ice cream bases, and ganaches.

Forms & Preparations

  • Liquid (fresh) — Unwhipped, pourable cream used directly in sauces, soups, and as an accompaniment to desserts.
  • Whipped — Beaten to incorporate air and thicken; forms soft or stiff peaks depending on duration, used for topping desserts and filling pastries.
  • Clotted cream — Slowly heated and cooled to create a dense, spreadable consistency with a caramel-like flavor; traditional with scones and jam.
  • UHT (Ultra-High Temperature) — Sterilized through high-temperature processing for extended shelf life; texture and whipping properties differ slightly from fresh cream.
  • Reduced/Thickened — Simmered to evaporate moisture and concentrate flavor; used in sauces and glazes for deeper richness.

Substitutes

  • Unknown — Use as a 1:1 substitute; slightly lower fat content (35-40%) means slightly less richness, but performs similarly in both pouring and whipping applications.
  • Unknown — Use as a 1:1 substitute for pouring applications; higher acidity adds tang to desserts and sauces, but does not whip to the same stiffness.
  • Unknown — Use at 1:1 ratio or thin with milk for pouring; offers richness but with thicker consistency; better suited to desserts than savory sauces.
  • Unknown — Use at 1:1 ratio for cooking; lower fat content and tangy flavor; not suitable for whipping, and will curdle if boiled.
  • Unknown — Use at 1:1 ratio as a vegan alternative; different flavor profile; works well in curries and desserts, though fat separation may require stirring.