Double cream
Double cream is a British term for a very rich cream that contains approximately 48% butterfat. It is so named because it is twice as rich as regular cream. Double cream is thick and coats a spoon well. It is often used in cooking, especially in desserts and sauces.
Uses[edit | edit source]
Double cream can be used in a variety of ways in both sweet and savory dishes. It can be whipped and used as a topping for fruit and desserts, or used to add richness and creaminess to sauces and soups. It can also be used in baking to add moisture and richness to cakes and pastries.
Substitutes[edit | edit source]
If double cream is not available, it can be substituted with a mixture of milk and butter. For every 1 cup of double cream, use 1/4 cup of melted butter and 3/4 cup of milk. This will not whip like double cream, but can be used in cooking and baking.
Health considerations[edit | edit source]
Double cream is high in calories and saturated fat, so it should be used sparingly. However, it is also a good source of vitamin A, vitamin D, and calcium.
See also[edit | edit source]
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