ml/9fl oz double or whipping cream

DairyYear-round. Cream is produced continuously from dairy cattle milk, though flavor and fat content may vary subtly with seasonal variations in cattle feed (grass-fed cream may show deeper flavor in spring and summer months).

Rich in saturated fat and fat-soluble vitamins (A, D, E, K); provides minimal protein and carbohydrate. A 9 fl oz (250 ml) serving of double cream contains approximately 40-50 grams of fat and 350-450 calories, depending on exact fat percentage.

About

Double cream (also called heavy cream or whipping cream in various regions) is the fatty layer naturally separated from milk through standing or mechanical separation, containing a minimum fat content of 35-40% by weight in double cream, or 30-36% in whipping cream. The two terms are used interchangeably in modern usage, though double cream technically has a slightly higher fat content and is primarily British terminology. Cream is an emulsion of fat globules suspended in water, with milk solids and lactose contributing to its flavor and structure. The higher fat content enables cream to be whipped into soft or stiff peaks, making it essential for both savory and sweet applications.

Cream is typically pasteurized for food safety; ultra-high-temperature (UHT) treatment extends shelf life considerably. Both double and whipping cream originate from dairy cattle milk and are available fresh or long-life stabilized versions in most markets.

Culinary Uses

Double and whipping cream are fundamental ingredients across numerous cuisines, used for enriching sauces, soups, and gravies with fat and body. Whipped cream serves as a dessert topping and filling, essential to patisserie and confectionery. Cream is churned into butter or cultured for sour cream and crème fraîche. In savory cooking, it is folded into mashed potatoes, enriches pan sauces, and is a base for custards and ice cream. The ingredient's high fat content allows for reduction without breaking, making it invaluable in classic French cooking. Regional preparations include clotted cream (British) and crème fraîche (French), produced through extended fermentation or addition of cultures.

Forms & Preparations

Fresh/liquid — Unpasteurized or pasteurized liquid cream at 30-40% fat content, ready to use straight or whipped. Standard form for culinary applications.
UHT/long-life — Ultra-high-temperature treated cream with extended shelf life (unopened); flavor slightly dulled compared to fresh; whips adequately though peaks are less stable.
Whipped — Aerated cream whipped to soft or stiff peaks using mechanical action; contains stabilizers in commercial preparations to extend holding time. Used as topping or filling.
Clotted — Heat-treated cream with minimum 55% fat content, producing granular texture. Traditional British preparation; sliced or spooned onto scones and desserts.
Cultured/crème fraîche — Cream fermented with lactic acid bacteria cultures, producing tangy flavor and thicker consistency. More stable when heated than fresh cream.
Butter — Churned cream that separates into solid fat (butter) and liquid (buttermilk). The fundamental byproduct and essential cooking fat derived from cream.