Double Cream

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Double Cream contains a minimum of 48% milk fat. Double cream includes whipping cream, which has a slightly lower fat content. Extra Thick Cream is double cream that has been homogenized.

Sometimes, sugars and flavours are sometimes added - crème chantilly - and used for decoration or to fill cakes and add to puddings.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.