Thick Cream or Double Cream | Ask Nigella.com (2024)

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Thick Cream or Double Cream | Ask Nigella.com? ›

Double cream has a high fat content which makes it very good for whipping. However it is difficult to find outside the UK and it is possible in most cases to use whipping cream (in the US heavy cream) as an alternative. You always use the same amount of cream if substituting whipping cream.

Double cream is the thickest with around 48% fat content.

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

In the UK, what is commonly referred to as "heavy cream" in the United States is known as "double cream." Double cream in the UK has a higher fat content compared to single cream, making it thick and rich. It typically contains about 48% fat, making it suitable for whipping and adding richness to dishes.

Thickened cream is a rich and creamy dairy product that is a staple in many kitchens around the world. It is a versatile ingredient that can be used in a wide variety of sweet and savory dishes, adding a luscious texture and indulgent flavor.

In Australia, heavy cream is commonly known as thickened cream, The two both contain similar milk fat content percentages and are generally interchangeable in recipes. However, In the U.S., cream with a milk fat content percentage of 36 to 40 is classified as heavy cream.

You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute.

Double and whipping cream in France

Choose 'epaisse' or 'entière' with a fat content of at least 30% for a consistency that resembles double cream. UHT cream (entière) will also whip but takes longer than English double. Sachets of powder called 'creme fixe chantilly' can often be found in the baking section.

Heavy cream is an American term which refers to cream with 36 per cent (or more) fat. The equivalent in New Zealand is the regular fresh cream sold in supermarkets. Double cream has a higher fat content – around 48-50 per cent, and it's not commonly available here.

Where is thickened cream in grocery store? ›

You can find heavy cream in the refrigerated dairy section of the supermarket or grocery store, near the other cream products.

Double cream is much thicker and richer, with a fat content of around 48%. It can also be poured over desserts, or whipped to a thicker consistency for piping or decorating cakes.

Rich or double cream doesn't contain any thickening agents and usually has a fat content of at least 48% or more. Pure cream doesn't usually contain any thickening agents and has a fat content of around 40%. With 35% milk fat, thickened cream contains additives such as gelatin, vegetable gum or other modifiers.

Double cream is the same as heavy cream.

Heavy cream: more than 36% milkfat

Also known as “heavy whipping cream,” this thick stuff contains no less than 36 percent milkfat and is perfect for making homemade whipped cream because it forms stiff peaks when whipped.

If it's just a question of making it thicker then whip it. However you should know that "extra thick double cream" has the same fat content as double cream. The only reason it's different Is that after pasteurizing it is heated and then cooled quickly, which gives the cream a thicker consistency.

Channel Island extra thick double cream

It has a fat content of 48%. Uses: Spoon over puddings or fruit or add to sauces for a rich, creamy taste. Also ideal for using to fill sponge cakes or gateaux. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date.