What is Double Cream?
Double cream is a dairy product often found in Britain and Europe. It is extremely dense, rich cream which whips easily and can be used in an assortment of desserts and foods. Working with the thick cream can be difficult, as it separates when beaten too much and it has a tendency to be very stiff. Generally, double cream is called for in British recipes, while other types of cream are used in the Americas and other parts of the world.
The butterfat content of double cream is around 48%, which makes it less fatty than clotted cream, but more dense than American whipping or heavy cream. Single cream has an even lower fat content, and is similar to half and half. The high fat content of double cream makes it an excellent addition to hot foods, since the fat acts as a carrier, making it less likely to separate. For this reason, double cream is often used in things like crème caramel or in hot sauces.
When milk is initially collected at the dairy, it is centrifuged to extract various products. Originally, milk was allowed to stand and separate, but centrifuging is much faster and safer. Prolonged centrifuging will result in higher butterfat, creating double cream. Unfortunately, the high butterfat can also be a problem, as is the case when double cream is whipped too long and starts to turn into butter.
Since double cream can be easily whipped, it is a popular cream for pastry cooks, who often work with whipped or heavy creams. The dense cream can also be flavored and used to make things like crème Anglaise and other custards. The high butterfat makes a richer custard which leaves a greater feeling of fullness. In sauces and soups, double cream makes the end result feel much more decadent.
The availability of double cream varies, depending on where in the world one is. In some areas, double cream is readily available at markets or directly through dairies. In other regions, double cream can be hard to find. Other heavy or whipping creams can be used in recipes which call for double cream, although the end result may not be as rich as the cook expects it to be. Avoid the use of clotted cream and cultured cream products like sour cream instead of double cream, as these dairy products will behave extremely differently and can ruin a recipe.
Written by S.E. Smith
