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| Double cream recipes |
Double cream is very rich with a fat content of 48 per
cent. Its high fat content makes it the most versatile cream because it
will withstand boiling and whips and freezes well. Take care not to
overwhip double cream though, as it will turn grainy and start to
separate – if you keep whipping you’ll end up with butter! In the US,
double cream is known as heavy cream. You can also buy extra-thick
double cream here, which is more of a spooning cream – the thickness is a
result of the cream having been homogenised.
Storage
Double cream will keep for up to five days in the fridge.
Preparation
Serve double cream whipped or as it is alongside desserts,
or use it as the basis for desserts such as mousse, crème brulée and
cheesecake. Decorate cakes with stiffly whipped cream or use it to fill a
Victoria sponge. Stir double cream into savoury dishes such as risotto
or soup to add richness and flavour.
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