Double cream is the name in Britain for a very rich cream — containing 48%% butterfat.
Double Cream contains a minimum fat content of 48%. It is produced by centrifugal force to separate the butterfat from the milk. Double Cream may be slightly homogenised under low pressure to give a little extra body
Selecting and Buying
Preparation and Use
Double Cream can not only be whipped, it will whip up firmer than whipping cream, which is why fancy cake makers will prefer it to whipping cream. If you want it less firm but to have more volume, add a tablespoon of milk or an egg white per 5 oz (2/3 cup / 150ml) before whipping (this lowers the butterfat content a bit, making it a bit less dense, allowing more air in and thus more volume.) Don't overwhip, though, or it will take on a grainy appearance, and if you kept on overwhipping, you'd practically end up with butter.
Double cream is generally considered for use in chilled desserts such as puddings or as a topping itself, separation can occur with heating or used with acidic foods.
Conserving and Storing
Can be frozen for up to two months, but when thawed, use for cooking rather than as a topping