fl. oz double cream
Rich in saturated fat and calories; provides fat-soluble vitamins A and D, along with small amounts of calcium and protein. Double cream is energy-dense and contains minimal carbohydrates.
About
Double cream is a thick, high-fat dairy product produced from the fat-rich layer of milk that rises to the surface after standing. Originating from British culinary tradition, it is technically classified as a heavy cream with a minimum fat content of 48% (though typically ranging from 48-50%), significantly higher than single cream (18%). The product is smooth, pale ivory in color, and possesses a rich, slightly tangy flavor profile characteristic of fresh dairy.
Double cream's elevated fat content allows it to remain stable and luxuriously textured when whipped, poured, or used as a cooking medium. Unlike American heavy cream (36-40% fat), British double cream contains less moisture, producing denser whipped peaks and a more concentrated dairy richness. The cream is typically treated through gentle pasteurization to preserve its fresh flavor while ensuring food safety.
Culinary Uses
Double cream is a fundamental ingredient across British, European, and Commonwealth cuisines, employed both as a finishing enrichment and a cooking component. It is commonly whipped as an accompaniment to desserts—trifles, berry dishes, and cakes—or served as a luxury topping. In the kitchen, it features prominently in sauces for meat and seafood dishes, enriches soups and chowders, and adds velvet to custards and cream-based desserts. The high fat content makes it ideal for reduction-based sauces where cream can be simmered without curdling. It is also used in crème fraîche preparation and as a base for Chantilly cream. Double cream's stability under heat and whipping makes it valuable in both savory and sweet applications.