1 Double cream has a higher butterfat content (about 48 percent), as compared to whipping cream, which has about 35 percent fat content. Whipping cream is the highest fat cream available in the United States, whereas double cream is the highest fat cream sold in the UK.
In the U.K., double cream is used in a similar way to heavy cream or whipping cream in the U.S., but there is a difference: Double cream has a higher butterfat content, so it is much richer. In the U.S., whipping cream has a butterfat content of 30% and heavy cream or heavy whipping cream is 36% to 38% butterfat.
Its high fat content not only means that it tastes delicious, but it also means it can endure being boiled, whipped and frozen. 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.
Double cream. 48%. 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. Clotted Cream. 55 to 60%.
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