10 delicious double cream recipes (2024)

FAQs

What can I eat with double cream? ›

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.

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!

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.

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.

Heavy whipping cream and other full fat dairy products contain several health-boosting vitamins and minerals, including the fat-soluble vitamins A, D, E, and K. In fact, full fat dairy products contain more fat-soluble vitamins than their low fat and fat-free counterparts ( 10 , 11 , 18 ).

If you continue whipping, the cream will stiffen even more and you might notice it taking on a grainy texture. If you take your whisk out of the cream, the peaks will be completely stiff. If you whip much more beyond this stage, you'll make butter.

Sour cream has a high enough fat content—about 20%—to make it a good substitute for heavy cream in some savory recipes, such as soups or chili. However, while some chefs swear that sour cream is a key ingredient for a killer whipped cream, it generally can't be used on it's own to make whipped cream.

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.

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? ›

The cream should whip, but unfortunately it may not loose all of its graininess and if it has been frozen once then it should not be re-frozen after whipping. You should however be able to use the cream in cooking as heat will usually help the fat molecules break down.

You're not chilling your bowl. A crucial step that is often overlooked, chilling your bowl is just as important as chilling your cream. Once the chilled cream comes into contact with a warm or even room temperature bowl, the fat inside it will immediately begin to lose its emulsifying properties.

Make sure your whipping cream is fresh and as cold as possible in liquid state. I suggest you freeze your bowl for an hour or so. You can also use add some ice and salt in a big bowl and then whip the cream in a smaller bowl on top of the big bowl, this cools down the whipping cream and prevents it from melting.

Making ahead – Non stabilised whipped cream will start deflating after 1 hour but will keep for 2 to 3 days in the fridge (though it will weep). Stabilised cream can be kept in an airtight container or piping bag for 48 hours, and it will be fluffy like freshly made!

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.

Both single and double cream (see Types for definitions) can be used in cooking. Double cream or full-fat crème fraîche is often used when the cream is added to a hot sauce, to prevent it separating or "splitting". Double cream can be thinned with milk to make an approximation of single cream.

Not to worry, heavy cream can last anywhere from one to three weeks beyond its expiration date. It is important to note that opened heavy cream has a much shorter shelf life than unopened cream, so have a plan to use it up once it's opened.

I've added double cream to many cooked dishes & it's fine. Yes I agree - that's what I was going to say Maria - relatively low heat and keep stirring and should be fine. If you take it off the heat whilst adding the cream it won't curdle.