Do you enjoy desserts or coffee with cream? Do you know what double cream is?

This opulent, rich ingredient is a mainstay in many European cuisines and is rising in popularity in America.

We’ll cover everything about double cream in this essay, from its history to practical applications in food preparation.

double cream

Since ancient times, cream, a dairy product, has been utilized in cookery. It enhances the texture, flavor, and richness of many meals, including baked products and sauces.

In comparison to other forms of cream, double cream has a larger fat content, making it richer and thicker.

It is a flexible component that works in a variety of cuisines, both savory and sweet.

What is Double Cream?

The top layer of fat from raw, unpasteurized milk is skimmed off to create double cream.

It is thicker and richer than other types of cream since it is a high-fat cream with at least 48% butterfat.

Although double cream is frequently used in the UK and Europe, it is also gaining popularity in other parts of the world, including the US.

How is Double Cream Made?

The process of fat separation from milk results in double cream. The cream is skimmed off after the milk has been allowed to stand so that it can rise to the top.

After that, the cream is pasteurized to remove any dangerous microorganisms and lengthen its shelf life.

Due to the fact that it hasn’t been homogenized, double cream has a rich, velvety feel since the fat droplets are kept apart from the liquid.

Types of Double Cream

There are various varieties of double cream, such as:

Devonshire cream

a kind of double cream produced in Devon, an English county. It is frequently served with scones and jam and is renowned for its thick, clotted texture.

Cornish cream

some of the double cream produced in Cornwall, England. It is somewhat thinner than Devonshire cream but otherwise identical.

Crème fraîche

a kind of cultured cream that resembles double cream but tastes tart and sour.

Nutritional Value of Double Cream

Given its high fat content, double cream is hardly the healthiest food available. It does, though, include several nutrients, such as:

Fat: Double cream contains at least 48% butterfat, making it a high-fat food.

Calcium: A good source of calcium is double cream, which is essential for strong bones and teeth.

Vitamin A: Double cream contains vitamin A, which is necessary for strong immune system, healthy skin, and vision.

Double Cream vs. Heavy Cream vs. Whipping Cream

double cream

All three forms of cream—double cream, heavy cream, and whipped cream—have different fat contents and culinary applications.

Here’s how they compare

Double cream is thicker and richer than heavy cream or whipping cream and must include at least 48% butterfat. Making sauces with it is the best way to add richness to sweets.

Heavy cream is a bit lighter than double cream and has between 36% and 40% butterfat. In recipes that call for a thickening ingredient, like soups and stews, it is frequently employed.

Whipping cream is used to create soft or stiff peaks and contains between 30% and 36% butterfat. Desserts like pies and cakes frequently have it as a topping.

How to Use Double Cream in Cooking

A flexible ingredient that may be used in many different meals is double cream.

Here are some techniques for using it in cooking:

Baking with Double Cream

Richness and wetness can be added to baked items by using double cream. Following are some suggestions for baking with double cream:

Cakes: To make a moist and soft cake, use double cream. Use double cream in place of all or a portion of the milk or water in your cake recipe.

Scones: To give your scone dough a richer, creamier texture, add double cream.

Pies and tarts: To prepare a silky smooth custard for your pies and tarts, use double cream.

Cooking with Double Cream

To add richness and depth of flavor to savory meals, double cream can also be added. Here are some recipes that incorporate double cream:

  • Pasta: To produce a rich, creamy pasta sauce, use double cream. For taste, incorporate garlic, parmesan cheese, and your preferred herbs.
  • Soups: To thicken and enhance creaminess, use double cream. Hearty veggies like potatoes and mushrooms go nicely with it.
  • Curries: Use double cream to give curries more creaminess. It can assist to temper the heat and pairs well with spicy foods.

Tips for Working with Double Cream

Double cream can be challenging to work with because, if not handled properly, it might separate or curdle.

Before using, make sure the double cream is cool. This will keep it from separating and aid in good whipping.

Double cream shouldn’t be overwhipped because it can easily turn into butter. When soft peaks start to form, stop whipping.

To avoid curdling, add double cream slowly while stirring continually to boiling liquids like soups or sauces.

Storing Double Cream

Double cream needs to be refrigerated and consumed within a couple of days of opening.

It can also be refrigerated for up to three months, but when thawed, it might split.

Whip the cream before freezing and let it slowly thaw in the fridge to avoid separating.


The versatile ingredient double cream may give both sweet and savory recipes richness and depth of taste.

It can be used in a multitude of ways, including baking, cooking, and topping off your morning coffee. It is thicker and richer than heavy cream or whipped cream.

You can easily include double cream into your cooking and elevate your dishes with the appropriate methods and advice.

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