ml/10fl.oz. double cream
Rich in fat-soluble vitamins (A, D, E) and provides calcium, though the primary nutritional profile is fat-based (approximately 48% milk fat by definition). Contains minimal protein and carbohydrates relative to its caloric density.
About
Double cream is a thick, high-fat dairy product consisting of the fatty layer naturally separated from whole milk through centrifugation or gravitational settling, then pasteurized and homogenized. With a minimum fat content of 48% (in the UK, where the term originated), double cream is denser and richer than single cream (18%) or whipping cream. Its high fat content prevents it from curdling under heat, making it stable in both hot and cold preparations. The ingredient has a smooth, velvety texture and mild, buttery dairy flavor that serves primarily as a vehicle for other ingredients rather than a dominant taste component.
Double cream is particularly prevalent in British and Northern European cuisines, where it represents a staple for both sweet and savory applications.
Culinary Uses
Double cream is employed in both sweet and savory cooking across European cuisines. In pastry and desserts, it forms the base for whipped cream, Bavarian creams, mousses, and rich dessert sauces. In savory applications, it enriches soups (particularly chowders and bisques), sauces (such as stroganoff and pepper sauces), and gratins. Double cream is also used as a finishing element—drizzled into risotto, added to curries for richness, or served alongside fresh fruits and cakes. Its high fat content makes it ideal for both heating without separation and whipping to soft or stiff peaks, though it should not be brought to boiling point for extended periods.