Double cream is a very rich cream with a high fat content, typically around 48%, which is higher than heavy cream or whipping cream found in the US (which usually have 33-40% fat)
. It is made by separating the butterfat from fresh, unhomogenized milk, often using centrifugal force to concentrate the fat
. Because of its high fat content, double cream is thicker, richer, and more stable when heated or whipped compared to single cream or lighter creams. It can be boiled without curdling and whipped to create a thick, luxurious topping for desserts
. This makes it versatile for both sweet and savory dishes, such as crème brûlée, potato dauphinoise, or as a pouring cream over fruits and cakes
. In the UK and Europe, double cream is common and distinct from single cream (which has about 18% fat), whereas in the US, double cream is often equated with heavy cream but is generally richer
. It is thicker than thickened cream, which has a lower fat percentage, and may not always be interchangeable depending on the recipe
. In summary, double cream is a very high-fat cream (around 48%) known for its richness, thickness, and ability to be whipped and heated without breaking down, making it a prized ingredient in many culinary applications.
