There’s nothing better than warm freshly baked scones topped with strawberry jam and whipped cream or a true blue Aussie pavlova smothered in cream and fresh fruit. But do often find yourself frozen in the supermarket completely overwhelmed by all of the different varieties of cream available? You’re not the only one!
Here we discover exactly what double cream is and how it differs from other cream varieties, so when you pick your cream you can be certain it is the right one for your recipe.
What is double cream?
Known for its rich and decadent flavours, double cream is one of the most versatile of the creams, it has a fat content of 48 per cent and is great for whipping but also boils and freezes well.
You can purchase double cream from most supermarkets and food stores.
Thickened cream vs double cream
has a minimum fat content of 35 per cent and contains additives such as gelatin and vegetable gum. It is a versatile cream also known as the “all-rounder.” As the name suggests it is thicker than other creams, is great for whipping and holds its shape.
Best used in: desserts
Recipe suggestion: Passionfruit Mallow Slice
Pouring or single cream vs double cream
Pouring cream, also known as single cream has fat content of 40%
Best used in: sauces, soups and desserts.
Recipe suggestion: Wild mushroom koulibiacs
Clotted cream vs double cream
Clotted cream, is gently scalded to produce a golden crust, is also known as Devonshire or Devon cream. It has a fat content of 55%- 60% and has a stiff consistency and does not need to be whipped before serving.
Best used in: a dollop on top of scones
Recipe suggestion: Buttermilk fruit scones
Pure cream vs double cream
has no thickening agents added to it and has a fat content of around 40%.
Best used in: soups, pastas and sauces
Sour cream vs double cream
Sour cream contains 10-19% fat and attests its sour flavour to the addition of lactic acid in the production process.
Best used in: Mexican-style cooking and savoury dishes
Recipe suggestions: Creamy Potatoes Dauphinoise