However, beware overdoing it – double cream is so rich that it is easily overwhipped making it too thick before it turns grainy and begins to separate. Keep going and it will become butter.
Most Australian supermarkets like Coles and Woolworths stock double cream, but make sure you don’t get it mixed up with other types of cream – each one has its own distinct properties.
And if you can’t track any down, worry not. You can actually make it yourself by pouring 1/3 cup of butter into ¾ cup of whole milk. Simply melt the butter, let it cool, pour into the milk and then whisk until thick.
But with so many different types of cream available, how does double cream stand out from the rest?
Everything you need to know about double cream
We all know that double cream is delicious, but do you know what it actually is and when to use it?
- by
Amy Sinclair
If you love rich food, then chances are that you love cream and the thicker the better. So, is double cream the best of the bunch?
Double cream is produced when the butterfat is skimmed off the surface of cow’s milk. It is very rich, made up of at least 48% fat.
That makes it a wonderful cooking ingredient. It gives any dish, from sauces to puddings, that indulgent taste and silky texture thanks to the very high fat content.
Its high fat content not only means that it tastes delicious, but it also means it can endure being boiled, whipped and frozen.