of double cream

Double cream is a high-fat dairy product produced by separating the fatty layer that naturally rises to the top of whole milk and collecting it. The term is primarily used in the United Kingdom and Commonwealth countries to describe cream containing 48% milk fat or higher, with some sources specifying a range of 48-54% fat content. This product is achieved through mechanical centrifugation of full-fat milk, concentrating the fat globules into a rich, smooth liquid.

Double cream is characterized by its luxurious texture, pale ivory color, and mild dairy flavor that becomes slightly sweeter when whipped or warmed. It differs from single cream (which contains 18-20% fat) in its thickness and ability to hold air and maintain stability when whipped. In North America, double cream is most closely equivalent to heavy cream or heavy whipping cream (36-40% fat), though double cream contains slightly more fat and produces a more voluminous whipped product.

Double cream serves as a fundamental enriching ingredient across British, European, and international cuisines. It is whipped to incorporate air and used as a light topping for desserts, fresh fruit, and puddings, or folded into mousses and other aerated desserts for texture and richness. The ingredient is also used in sauce preparation—particularly for finishing sauces in French and contemporary British cooking—where its high fat content creates silky consistency and improved emulsification. Beyond sweet applications, double cream is essential in savory dishes such as quiches, creamy vegetable preparations, and certain meat and seafood dishes. Its high fat content allows it to withstand heating without breaking, making it ideal for both hot and cold preparations.