Quick answer: double cream is the British name for cream with at least 48% milkfat. The closest U.S. product is heavy cream (at least 36%), which you can use in its place in almost any recipe. Double cream is thicker, richer and whips faster, so watch it closely.
Cream grades: UK vs U.S.
| UK name | Minimum milkfat | Closest U.S. product |
|---|---|---|
| Single cream | 18% | Light cream |
| Whipping cream | 35% | Whipping cream / heavy cream (30-36%+) |
| Double cream | 48% | Heavy cream (36%+), slightly lighter |
| Clotted cream | 55% | No direct equivalent |
For the U.S. grades in detail, see heavy cream vs whipping cream and heavy cream vs half-and-half.
Substituting heavy cream for double cream
- Whipping, sauces, soups, baking: use heavy cream one for one.
- Set desserts such as lemon posset: heavy cream works; simmer it a little longer to concentrate it.
- Pouring over fruit or pudding: heavy cream is thinner; whip it very lightly to mimic the thickness of double cream.
- When richness matters: whisk 2 tablespoons of mascarpone into each cup of heavy cream; see mascarpone cream.
Substituting double cream for heavy cream
If you are in the UK following a U.S. recipe, double cream works wherever heavy cream is called for. For a closer match, thin it with a splash of milk, or use British whipping cream.
Whipping double cream
Because of its high fat, double cream thickens in seconds and can go from soft peaks to grainy very quickly. Whip it by hand or on a low speed and stop early; see soft peaks vs stiff peaks. It is the traditional cream for Eton mess and for serving with scones.
Double cream vs clotted cream
Clotted cream is made by slowly heating rich cream until a thick, golden crust forms. With about 55% fat it is spreadable, not pourable, and is served with scones and jam. It is not interchangeable with double cream in cooking.
Out of cream altogether? See heavy cream substitutes.
Frequently asked questions
What is double cream?
A British cream with a minimum of about 48% milkfat. It is thicker and richer than U.S. heavy cream and whips very quickly.
What is the U.S. equivalent of double cream?
Heavy cream (at least 36% milkfat) is the closest. It works in almost every recipe that calls for double cream, though the result is slightly lighter.
Is double cream the same as heavy cream?
No. Double cream has about 48% fat and heavy cream at least 36%. They can usually be swapped, but double cream is thicker and overwhips faster.
Can I whip double cream?
Yes, and it whips fast. Stop at soft peaks, because it turns grainy and then to butter very quickly.
