pt double cream

Double cream is a dairy product consisting of milk that has been separated and concentrated to contain a high fat content, typically between 48-50% by weight in the United Kingdom and European markets. Produced through centrifugal separation of whole milk, double cream is the richest form of cream available in British and Commonwealth cuisine, distinct from single cream (18-20% fat) and whipping cream. The high fat content gives it a smooth, velvety texture, pale ivory color, and rich, slightly sweet dairy flavor with minimal sour notes.

Double cream's superior fat content allows it to hold stable emulsions and air incorporation, making it ideal for applications requiring structural integrity and volume retention. Unlike lighter creams, double cream can be warmed to high temperatures without breaking, and whips readily to soft or stiff peaks while maintaining stability.

Double cream is employed across British, Irish, and Northern European cuisines as both a finishing element and structural component. It is whipped for dessert toppings, folded into mousses and syllabubs, and incorporated into custards and ice cream bases for richness and improved mouthfeel. In savory applications, double cream is reduced into sauces to coat pasta and meats, enriches cream soups, and serves as the foundation for crème fraîche and clotted cream production. Its stability when heated makes it suitable for both cold and hot preparations, and it pairs particularly well with acidic components such as lemon, berries, and wine reductions.