When reading recipes from UK-based chefs, you have come across “double cream.” We don’t get to see much of that in the US, though, do we?
So, what is double cream in the USA? Today, we’ll tell you about the US equivalent of double cream. We’ll also talk about other creams and how you can use them. Stay tuned!
What the British call Double Cream is known in the US as heavy cream or heavy whipping cream. However, there is a slight difference in the fat percentages.
Double cream comes with about 48% butterfat. But with heavy cream, you only get about 36-40% butterfat. In addition, double cream is so thick that you can easily overwhip it and make it too heavy.
Double cream is not the same as heavy cream. The difference lies in the fat percentages. As mentioned in the previous section, double cream has about 48% butterfat, whereas heavy cream has about 36-40% butterfat.
Yes, you can use them interchangeably. Despite this difference, these two creams are perfect substitutes for each other. They are similar in texture and flavor and offer the same taste in all meals. When substituting one for the other, feel free to use a 1:1 ratio.
Double cream is made from cow’s milk. The butterfat is skimmed off the surface of the milk, and that’s how the cream is made. The process begins with allowing the milk to separate once, which produces single cream. Then the single cream is left to separate again, giving rise to double cream.
What is double cream used for?
Double cream is super versatile and can be used in various meals, ranging from pastries to savory meals. Some things you can make with double cream include whipped cream, cakes (especially cheesecake), pancakes, sauces and soups, pies, hot chocolate, ice cream, etc.
Many foodies (like us) love double cream because of its flavor. It adds rich texture and creaminess to every dish, making it a crowd favorite.
Double cream and heavy cream are very alike in flavor and texture, but they have some noteworthy differences.
The significant difference is the fat content. For example, double cream has 48% fat, but heavy cream has about 36-40% fat.
Double cream is a bit thicker than heavy cream. They also differ slightly in the way they are used. Regardless, they can both be used as substitutes for each other.
Clotted cream and double cream are super different. They differ in taste, flavor, thickness, fat content, and how they are produced. Double cream is made from natural separation, while clotted cream is gained when the milk is heated to quicken the process.
Clotted cream is gotten from heavy cream (like whipped cream), but double cream is made from single cream. So, you can also make clotted cream from double cream.
Lastly, clotted cream contains the highest percentage of fat. Unlike other creams, it has up to 55% fat. It is a lot similar to butter in terms of thickness and consistency, but it has a milky flavor, so there’s a difference.
There are a few great substitutes for double cream, depending on what you’re cooking. Some substitutes might work in specific recipes, while others might not. Let’s have a look at them.
Coconut cream is made from coconut milk and is an excellent substitute for double cream, especially for vegans. You could pick it up from the store or make it at home following a recipe online. It works in recipes for sweets, baked goods, ice cream, and a dessert topping. But since it tends to alter the flavor of your meal, it would be best to restrict it to foods that don’t rely heavily on taste unless you don’t mind the difference.
Greek yogurt and milk
This is also an excellent thickener and is undoubtedly a healthier substitute. You can use it in soups and stews, but not as a substitute for recipes that require whipping as it doesn’t whip as well as double cream.
Although it has a lower fat content, heavy cream is an excellent substitute for double cream because it has the same texture and flavor. It just isn’t as thick. They can be used interchangeably following a 1:1 ratio without any issues whatsoever.
Half-and-half cream and butter
Another great substitute for double cream is half-and-half cream with butter. It’s perfect for nearly every recipe and whips almost as well as double cream.
Half-and-half is a low-fat cream option that is great in coffee and as a substitute for heavy cream in specific recipes if you are on a diet. It is not very thick and only has about 12% butterfat content.
Single cream is sometimes known as light cream. Its fat content ranges from 18 to 30%. It doesn’t thicken when whipped but can be used in various dishes to give a sweet or savory flavor.
This usually has about 30% butterfat and is thick enough to whip. Works fantastic as a topping or filling for pastries.
Heavy cream has about 36 to 38% butterfat and is thicker than whipping cream. It is used in pastries but can also thicken sauces and soups.
Double cream is the thicker, British equivalent of heavy cream, sporting about 48% butterfat. It is easy to overwhip double cream because of how rich it is, but it has a fantastic texture and flavor that transforms any dish when used right.
Clotted cream is the thickest cream available, with about 55 to 60% butterfat. It has the same feel as butter but has a milky flavor. Usually served as a side with tea and scones.
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I write about the intersection between evolutionary biology and food. I also talk about practical applications, sustainable agriculture, and general tasty things