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.
Double cream will keep for up to five days in the fridge.
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.