Double cream is a thick milk cream with around 48% fat content that’s often whipped and used in topping off fruit and puddings as well as cooking to create a thick sauce.
Boiling can be done without separating, and the mixture can easily be frozen for extended storage. Be careful not to overwhip as that may cause it to become too thick and take on a grainy appearance.
It’s a thick milk cream
Double cream: commonly described as a thick milk cream, it’s one of the two primary varieties available. Made from skimmed or pasteurized milk that has been separated from its whey (a by-product of cheese-making), double cream has no artificial ingredients.
Creamy and decadent, butter is an ideal ingredient for many desserts such as ice cream, custards, mousses, creme brulee and cheesecake. Not only that but it can also be used in cooking to create delicious dishes like cheesecake.
When selecting the type of cream for cooking, fat content is key. Higher fat creams tend to taste better, have a richer texture and don’t curdle when cooking.
Therefore, when making recipes that require whipping, use a high-fat cream. If you’re searching for a low-fat alternative to whipping cream, light or half-and-half cream is another viable option with the same properties but lower fat content.
Heavy cream may not whip as well, but it makes an excellent substitute in recipes calling for double cream. Not only will it add an extra layer of richness and creaminess to the dish without the heavy, fatty texture that double cream provides, but it can also provide more protein to boot!
You can find it in various packaging styles and flavors. It’s typically stored in jars and can be kept for long periods of time if used to make desserts or other dishes that won’t require whipping.
It’s easy to whip
No need to be an expert chef to make homemade whipped cream! It’s a fast and effortless way to add some decadence to desserts or make dinners even tastier. Plus, it makes great toppings for fruit and ice cream too!
Whipping cream can be done two ways: with a stand mixer or by hand. However, for the best results, I highly suggest making it by hand. Not only does this give you complete control, but it’s an incredibly satisfying way to whip up your cream.
When you’re ready to begin whipping, grab a cold bowl and whisk. Whipping cream cold is ideal for getting the best results; it helps prevent burning while creating fluffy peaks of cream.
Once your cream has chilled, begin beating it on medium speed until soft peaks form – approximately 6-7 minutes. You can test this by lifting your whisk straight out of the bowl and noticing if any dribble of whipped cream remains at the top.
After this stage, you can add sugar to sweeten the whipped cream. Be sure to do this before it reaches stiff peaks; otherwise, you run the risk of overwhipping your cream.
It’s a rich ingredient
Double cream is an indulgent ingredient made from cow’s milk that contains butterfat – a liquid substance which is skimmed off the top before being added to dairy products such as ice cream, milkshakes or soups. Its name comes from its composition: two kinds of cream: heavy and light.
Cooks can use it to add an extra layer of creaminess, or it can be whipped for decorations on desserts like cheesecake, mousse or creme brulee. Furthermore, cream of tartar makes a great thickener in sauces and soups due to its high fat content which prevents curdling.
Double cream differs from single cream in that it’s made with pasteurised and homogenised milk, rather than pasteurized or homogenised. To create it, the fat from the milk is separated using centrifuge technology – the longer the time spent centrifuging, the thicker and richer the cream will become.
Double cream contains 48% fat, more than twice the amount found in single cream (35%) – this gives it its name. Due to its high fat content, double cream can withstand boiling without separation and be whipped to create a spreadable consistency.
Double cream can be used to create both hot and cold sauces and soups with its rich, creamy taste. It also serves as a great base for some custard bases and cakes like Victoria sponge.
It’s a versatile ingredient
Double cream is a milk byproduct that can be used in baking and cooking. Its thick and creamy consistency makes it perfect for various recipes ranging from ice cream to sweet pies.
Double cream is a must-have ingredient in any kitchen, whether poured over ice cream, added to soups and stews or whipped into delectable desserts like tarts, cakes or trifles. Double cream adds an exquisite layer of flavor and richness to dishes of any variety.
Double cream comes in three varieties: single, clotted and thickened. Each has different fat and texture requirements.
Single cream is a lighter version of double cream with around 18% fat content. It can be used for pouring and will not whip when heated; however, it will curdle if boiled.
Clotted cream is the thickest type of double cream and often spread on scones or used as a topping for traditional cream teas. It has been heat-treated to give it an irresistibly soft and pliable consistency similar to butter.
Clotted cream, typically with a fat content around 55%, is made by baking double cream until it forms an irresistible crust that can be skimmed off. Not only does it make for delicious ice cream toppings but it’s also used as an essential component in many desserts like creme caramel and warm sauces.
Easy to use and versatile, sugar can be added to a range of recipes such as sauces, ice creams, puddings, soups, cakes and more. Its versatility also extends to baking goods like meringues or tarts – perfect for adding an extra special touch!