Double cream

Cows’ milk contains butterfat which is removed from milk using a centrifuge system. The longer the milk is centrifuged, the thicker the cream becomes.

Double cream is very rich, with a fat content of 48 per cent, making it the most versatile cream because it withstands boiling, whips and freezes well. Take care not to whip it too much though, because it goes grainy and separates. And if you keep whipping you’ll end up with butter! It will keep for up to five days in the fridge.

Serve it with desserts for pouring or spooning over fruit salad, cake or puddings, or use it as the basis for desserts – whipped up in a trifle, on top of a pavlova, mousse, crème brûlée, soufflé or cheesecake.

Decorate cakes with stiffly whipped cream or use it to sandwich cakes together. Stir double cream into savoury dishes such as risotto or soup to add richness and flavour. In the US double cream is known as heavy cream. You can also buy extra-thick double cream in the UK, which is more of a spooning cream – the thickness is a result of it being homogenised.

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