Double Cream
Double cream is a British dairy product with a butterfat content of at least 48%, roughly double that of single cream (around 18%), which is where the name comes from. It's thick enough to float on top of coffee, dollop straight from the carton without whipping, and it whips up to nearly double its volume without curdling as easily as lower-fat creams. In the US, the closest equivalent sold on shelves is heavy cream, though double cream usually runs a few percentage points higher in fat.
Varieties
Double cream should not be confused with clotted cream, which is made by slowly heating cream so a thick crust forms and has an even higher fat content around 55-60%. It's also distinct from single cream (18% fat, won't whip) and whipping cream (35% fat, whips but is lighter and more prone to curdling in hot sauces).
Buying tips
Check the fat percentage on the label; it should read 48% or higher to be true double cream. In markets outside the UK, look for cartons labeled 'heavy cream' or 'heavy whipping cream' with the highest fat percentage available, since brands vary. Avoid cartons close to their use-by date if the cream will be whipped, since freshness affects how well it holds air.
Substitutes
Heavy cream (heavy whipping cream) — 1:1
The closest substitute by far; US heavy cream is 36-40% fat versus double cream's 48%, so whipped results will be slightly softer and less stable.
Heavy cream plus butter — 1 cup heavy cream + 2 tablespoons melted butter, cooled, per 1 cup double cream needed
Boosts the fat content closer to true double cream; whisk the cooled melted butter into cold cream before using.
Crème fraîche — 1:1
Similar richness with a tangy, slightly sour flavor; works well in savory sauces but doesn't whip into stiff peaks the same way.
Mascarpone thinned with milk — 3/4 cup mascarpone whisked with 1/4 cup milk per 1 cup double cream needed
Gives a rich, spreadable texture good for desserts, but is heavier and less pourable than double cream.
Full-fat coconut cream (chilled) — 1:1
Dairy-free option that whips reasonably well when chilled overnight and the solid top layer is scooped off; adds a mild coconut flavor.
Storage
Keep refrigerated at or below 40°F (4°C) and use within a few days of opening. Unopened cartons typically keep until the printed date. Double cream freezes reasonably well for up to two months, though texture can turn slightly grainy after thawing, so it's best reserved for cooking rather than whipping once frozen.
How to use
Whips into soft or stiff peaks for topping desserts, fools, and pavlovas. Poured unwhipped over fruit, crumbles, or scones. Stirred into hot sauces, soups, and curries at the end of cooking since its high fat content makes it far more resistant to splitting than lighter creams. Also used to make homemade clotted cream and ganache.
What it pairs with
Pairs well with tart fruits like raspberries and rhubarb, with warm desserts like crumbles and sticky toffee pudding, and with rich savory dishes like mushroom sauces, creamy curries, and pan sauces for steak.
Nutrition
Double cream is calorie-dense, around 130-140 calories per tablespoon, and almost entirely fat with negligible protein or carbohydrate. It's naturally low in lactose compared to milk, which some people with mild lactose sensitivity tolerate better in small amounts.
FAQ
Can double cream be boiled without splitting?
Yes, its high fat content (48%+) makes it far more stable at a simmer than lighter creams, which is why it's often used in reduced sauces. Avoid a hard rolling boil for extended periods, as it can still separate.
Is double cream the same as heavy cream?
They're close but not identical. Double cream is legally defined at 48% fat minimum in the UK, while US heavy cream is typically 36-40% fat, so double cream whips thicker and holds shape longer.
Why won't my double cream whip properly?
Cream that's too warm won't hold air well; chill the cream, bowl, and whisk beforehand. Overwhipping past stiff peaks will also cause it to separate into butter and liquid, so stop as soon as peaks hold their shape.
Can double cream be used to make butter?
Yes, whipping double cream past the stiff peak stage causes the fat to clump and separate from the buttermilk, which can then be drained and rinsed to make fresh butter.
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