These double cream recipes are a great way to use up a tub of cream. Both sweet and savoury dishes can be enhanced with some indulgent double cream.
Double cream has twice the fat content of single cream. This higher fat content means it can be whipped – great for desserts. But it's just as good poured or used to enrich sauces. Find out just how versatile double cream is with some of our favourite ways to use it:
Create a rich and creamy curry
Heat 1tbsp oil in a frying pan, and cook 1 sliced onion till softened. Stir in 2-3tbsp tikka masala curry paste and 1tbsp tomato purée, and cook for 30 secs. Stir in 400g can chopped tomatoes, 50g/2oz ground almonds and 1tsp sugar. Bring to the boil, then simmer for 5 mins. Add 250g/9oz raw tiger prawns and cook for 5 mins before stirring in a 150g carton double cream. Season and scatter with coriander.
Chill in a syllabub
Whip 4tbsp icing sugar with a 300ml carton double cream to soft peaks. Add 150ml/5fl oz sparkling rosé wine and whip to soft peaks again. Slice 4 strawberries and drop into 4 glasses, then top with syllabub mixture. Chill before serving.
Try some chocolate truffles
In a processor, whizz 3 x 100g bars 70% cocoa solids dark chocolate into small pieces. Melt chocolate then stir in a 150ml carton double cream. Chill in fridge for 1 hr. Roll into balls and toss in cocoa to coat, and leave to set completely.
Mix an after-dinner co*cktail
Stir 125ml/4fl oz cold espresso with 4tbsp each Tia Maria and vodka. Divide between 4 glasses. Whip a 150ml carton double cream and 4tbsp Baileys till just thickened and spoon over coffee mixture just before serving.
Bake a dauphinoise
Preheat oven to gas mark 3/ 170°C (150°C in a fan oven). Heat 500ml/1pt milk and a 300ml carton double cream in a large pan till bubbles appear at edge of pan. Add a 1kg bag potatoes, thinly sliced, and 2 finely chopped garlic cloves to pan, and cook for 10-15 mins. Taste and season. Butter an oven dish, pour in potatoes, and bake for about 1 hr.
Stack up a millefeuille
Preheat oven to gas mark 6/200°C (180°C in fan oven). Line a baking tray with baking parchment and sprinkle with 1tbsp sugar. Place a sheet of ready-rolled puff pastry on top, sprinkle over another tbsp sugar and cover with another sheet of baking parchment. Place a heavy baking tin on top and bake for 25 mins till crisp and golden. When cool, trim edges and cut into 3 equal pieces. Stir finely grated zest of lime and 2tbsp icing sugar into 300ml carton cream, and whip to soft peaks. Peel a small mango and cut into small chunks then fold into cream with 2 passion fruits and the juice of 1 lime. Layer cream between pastry to make a stack, and dust with icing sugar.
Make a marvellous quiche
Preheat oven to gas mark 6/200°C (180°C in a fan oven). Line a 25cm/10in tart tin with ready-made shortcrust pastry. Chill for 3 mins, then cover with greaseproof paper and baking beans, and bake for 15 mins. Remove paper and beans and return to oven for 10 mins. Beat 2 eggs with a 300ml carton double cream, season and stir in a bunch of shredded basil. Place 125g/4oz halved cherry tomatoes on base, pour over egg mix and drop in spoonfuls of 75g/3oz soft goats' cheese. Grate over Parmesan cheese and bake for 25 mins.
Whip up a fruity ice-cream slice
In a blender, whizz 500g pack of defrosted frozen summer fruits, then pass the purée through a sieve to remove seeds. Whisk the fruit purée with 400ml/14fl oz condensed milk and a 150ml carton double cream. Pour the mixture into a loaf tin lined with cling film, and freeze overnight. Turn out and serve in slices.
Stir a sumptuous pasta sauce
Cook 400g/14oz pasta as directed on packet. Heat 1tbsp oil in a frying pan, and cook 6 large Cumberland sausages for a few mins till starting to brown. Add 150ml/1⁄4pt white wine and bubble till reduced by half. Mix in 3-4tbsp wholegrain mustard and a 300ml carton double cream. Season, stir in a handful chopped parsley, squeeze lemon juice and the drained pasta.
Beat into a banoffee mess
Whip a 300ml carton double cream to soft peaks. Fold in 6 crumbled meringues, 6tbsp toffee sauce and 4 sliced bananas. Divide between 6 bowls, drizzle with a little extra sauce, and grate over dark chocolate to serve.
Like this article? Sign up to our newsletter to get more articles like this delivered straight to your inbox.
SIGN UP
FAQs
The best thing to do is to freeze double cream in it's whipped form, as that way it will keep it's original texture- you can also use the whipped frozen cream for cooking too.. even for making things such as caramel and ganache- which is very handy if you're a baker!
What is the difference between heavy cream and double cream? ›
Double cream lives up to its name by boasting one of the highest butterfat contents of all the cream varieties, weighing in at 48%. (For extra context, heavy cream or heavy whipping cream's fat content is 36-38%, and whipping cream's is 30%.)
Can you whip double cream? ›
Whipped cream needs cream that has at least 30% fat content. So, heavy cream, whipping cream, heavy whipping cream, and double cream will all work nicely. Milk, half-and-half, and single cream are all much lower in fat content, so they will not whip.
Is whipping cream and double cream the same thing? ›
Whipping cream has around a 36% fat content, which allows air to be trapped when whipped, roughly doubling the volume. Once whipped, it can be used to top desserts or fill cakes and pastries. Double cream is the thickest with around 48% fat content.
What is the US equivalent to double cream? ›
Double cream is the British term for heavy or whipping cream in the United States, but it is a little thicker than our whipping cream. It contains about 48% butterfat. Double cream is so rich, in fact, that it is easy to over whip it and get it too thick. Also know as Devonshire or Devon Cream.
Is double cream very unhealthy? ›
While heavy cream is high in calories and saturated fat, it also contains essential nutrients like calcium, vitamin A, and vitamin D. Consuming heavy cream in moderation can contribute to a balanced diet, but excessive consumption may lead to weight gain and increased risk of heart disease.
What happens if you cook double cream? ›
Since double cream has double the fat content of single cream, it can better withstand higher temperatures and is able to be boiled and whipped (whipped cream cannot be boiled as it will curdle) without breaking down and separating.
How long does double cream last in fridge? ›
Whipped double cream can be spooned or piped on to desserts and cakes. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. It can be frozen for up to 2 months when lightly whipped.
Can you whip double cream after freezing? ›
Double cream has a higher fat content and is more stable but can sometimes be a little grainy when it is thawed and usually does not whip very well if it has been frozen and then thawed, though it is fine to use in cooking.
Can you use double cream to make butter? ›
All you need is one ingredient and a hand or stand mixer to create creamy butter. Elevate your dishes (and cut your grocery budget simultaneously) with this simple homemade butter recipe! All you need is double cream and an electric mixer, and you're ready to go.
Double cream has 48% butterfat. Neither are common in the US. If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it. As some clotted creams have a cooked taste, there may be other solutions.
How do you turn double cream into whipped cream? ›
Pour cold whipping or double cream into a large metal or glass bowl. The colder the cream, the smoother the consistency will be once it's whipped. 2. Using an electric whisk, whip up the cream slowly on a medium speed.
What is double cream called in French? ›
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.
What is double cream used for cooking? ›
Double cream contains 48% fat. Uses: It can be used as a pouring cream over fruit and puddings, used in cooking or whipped and incorporated into dishes or served separately. Whipped double cream can be spooned or piped on to desserts and cakes.
Can you use double cream in coffee? ›
The verdict: Yes, you can use heavy whipping cream in coffee. In fact, heavy cream can be an excellent addition to your coffee if you enjoy a richer, creamier taste. Heavy cream is a dairy product that contains at least 36% fat, making it much thicker and creamier than milk or half-and-half.
What is the closest thing to double cream? ›
An alternative to "double cream" can be a combination of heavy cream and a small amount of whole milk to achieve a similar richness. Heavy cream in the US, or in some other countries, is often the closest equivalent to double cream in terms of its high fat content and ability to be whipped.
