What Is Double Cream?
Double cream is a British cream with a butterfat content of about 48%, making it thicker and richer than American heavy cream. It's thick enough to dollop straight from the container and can be whipped to soft peaks without added stabilizers.
More detail
Double cream is a standard product in UK dairy aisles, sold alongside single cream (about 18% fat) and whipping cream (about 35% fat). Its high fat content means it doesn't curdle as easily when added to hot liquids, which is why it's the default choice for enriching soups, sauces, and curries in British recipes. It whips up quickly and holds its shape well, but because it has so much fat, it can turn grainy or split into butter if overwhipped, so it needs less time under the beaters than lighter creams.
Full ingredient guide →Where it's used
It's poured over puddings and fruit, whipped for cakes and trifles, stirred into pan sauces and gravies at the end of cooking, and used as the base for clotted cream style toppings and homemade ice cream.
Substitutes
American heavy cream (about 36-40% fat) is the closest substitute and works in most recipes, though the result will be slightly less rich and may whip to a marginally softer peak. For an even closer match, whisk a small amount of mascarpone into heavy cream to boost the fat content.
FAQ
Is double cream the same as heavy cream?
They're similar but not identical. Double cream has about 48% butterfat, while American heavy cream typically has 36-40%, making double cream noticeably thicker and richer.
Can double cream be boiled?
Yes. Its high fat content makes it stable at a simmer or gentle boil without curdling, which is why it's commonly used to finish pan sauces over direct heat.
Why did double cream split when whipped?
Because of its high fat content, double cream can go from soft peaks to grainy, buttery clumps very quickly. Whip it on a lower speed and stop as soon as soft peaks form.
Can double cream be frozen?
Yes, though it's best frozen after whipping. Whip it first, dollop or pipe portions onto a tray, freeze until solid, then transfer to a bag; texture can change slightly on thawing if frozen unwhipped.
