Food - News
Double Cream Vs Heavy Cream:
What's The Difference?
By GINA LAVECCHIA RAGONE
Double cream is much richer than heavy cream, and it has a butterfat content of at least 48%. Heavy cream, which has 36% to 38% butterfat, doubles in volume when whipped, and it holds its shape better than whipping cream, which has a butterfat content of 30%.
Double cream can be whipped to create a thicker and richer topping than heavy or whipping cream, but it does turn to butter when over-whipped. Double cream is best for adding richness to soups and risottos, and it can also be used as a pouring cream for desserts instead of ice cream.
As double cream is difficult to find in the U.S., substitute it with less pasteurized heavy cream, creme fraiche, or mascarpone cheese. However, per Nigella Lawson’s website, substituting whipping cream for double cream can be harder to do, as less fatty creams can separate while cooking.
If nothing but double cream will do, you can make a reasonable approximation of it yourself by combining 1 cup of heavy cream with 1 tablespoon of buttermilk in a jar. Shake the mixture for one minute, wrap the jar in a thick towel, and let it stand at room temperature for 12 hours.
You can also make your own version of double cream by heating ½ gallon of whole milk to a soft boil. Use a slotted spoon to skim the fats that rise to the top of the milk and transfer them to an air-tight container. Refrigerate the fats for a day, then pour them into a blender to dissolve any lumps.