Double Cream: How to Use It, Store It, and Make It Shine in Your Recipes

If you’ve ever opened a tub of double cream and wondered why it feels so velvety, you’re not alone. Double cream is the heavyweight champion of dairy – about 48% butterfat, making it thicker and richer than regular whipping cream. That extra fat means it whips up faster, holds its shape longer, and adds a luxurious mouthfeel to sauces, soups, and desserts.

Because of its high fat content, double cream can be a game‑changer for any sweet or savory dish. Whether you’re topping a chocolate cake, swirling into a pumpkin soup, or simply dolloping on fresh berries, this cream does the job with minimal effort. Below are the basics you need to feel confident using double cream at home.

What Is Double Cream?

Double cream comes from the top layer of milk that rises during the skimming process. In the UK it’s legally defined as having at least 48% milk fat, while in the US you’ll find a similar product called “heavy whipping cream” (which is a bit lighter, around 36-40%). The higher fat makes double cream thicker straight from the carton – you can even spread it on toast without it running off.

Its richness is perfect for creating stable whipped cream. When you beat double cream, you’ll see peaks form quickly, and they’ll stay stiff for a longer time, even in warm kitchens. That’s why professional bakers love it for cake decorations and pastry fillings.

Tips for Using Double Cream

Whipping: Start with a cold bowl and cold whisk or beaters. Add a pinch of sugar or a splash of vanilla if you want sweet whipped cream. Beat on medium speed – you’ll see soft peaks in about a minute, and firm peaks in two. Over‑whipping turns the cream grainy and can separate into butter, so stop as soon as it looks glossy and holds its shape.

Cooking: Double cream can be added to hot liquids without curdling because of its fat level. When making a sauce, pour the cream in at the very end and let it simmer gently for a minute or two. This keeps the sauce silky. For soups, swirl a few spoonfuls in just before serving for a buttery finish.

Freezing: You can freeze double cream for up to a month, but it may separate a bit when thawed. Use it in cooked dishes after thawing – the texture change isn’t noticeable in sauces or baked goods.

Storage: Keep double cream in the coldest part of your fridge, not in the door. It lasts about a week after opening if the seal stays tight. If it develops a sour smell or off‑color, toss it – the high fat can mask spoilage, so trust your nose.

Quick Recipe Ideas:

• Whipped double cream with honey and toasted almonds – perfect for fresh fruit.
• Double cream chocolate ganache: heat equal parts double cream and chopped chocolate, stir until smooth, and let it set for truffles.
• Rich mushroom sauce: sauté mushrooms, add a splash of white wine, then stir in double cream and simmer until thickened.

Remember, a little goes a long way. Because of its high fat, you often need less double cream than regular cream to achieve the same richness. Start with a modest amount, taste, and add more if needed.

Now that you know what double cream is, how to keep it fresh, and a handful of practical uses, go ahead and treat yourself to that extra splash of decadence. Your desserts will be fluffier, your sauces silkier, and your coffee creamier – all without too much extra work.