double cream - 4 tbsp

Double cream is a high-fat dairy product produced by separating the fat globules from milk and concentrating them into a rich, thick emulsion. It is a British dairy classification (sometimes called heavy cream or whipping cream in other regions) containing between 48-60% butterfat by volume, significantly higher than single cream (18-20% fat). Double cream has a pale ivory color, smooth texture, and mild dairy flavor that becomes more pronounced when heated or whipped.

The high fat content makes double cream an ideal medium for emulsification and stabilization. It can be whipped to incorporate air, creating a light, mousse-like texture, or used unwhipped as a dense, pourable addition to dishes. The butterfat composition allows it to integrate seamlessly with both sweet and savory applications.

Double cream serves as a fundamental enrichment ingredient across British, European, and contemporary cuisines. It is whipped as an accompaniment to desserts, used as a base for sauces (particularly in French cuisine where it features in beurre blanc and cream reductions), and incorporated into custards, ice creams, and mousses. In savory applications, it enriches soups, curries, and braised dishes, tempering spice and adding body. Double cream can also be heated gently to create panna cotta, or fermented to produce crème fraîche. Its versatility stems from its ability to stabilize emulsions and provide both textural contrast and richness.