Can You Get Light Double Cream? Exploring Lighter Cream Options

December 4, 2025 •

4 min read

While 'double cream' is defined by its high fat content (around 48%), a direct dairy equivalent with significantly less fat is not a standard product. This raises the question: can you get light double cream, or are there clever workarounds to achieve a similar rich, creamy effect with fewer calories? The answer involves understanding cream science and creative kitchen substitutions.

Quick Summary

Double cream, known for its high fat content, does not have a standard 'light' version, but alternatives exist. Options include manufactured low-fat alternatives like Elmlea Double Light or homemade substitutes using ingredients such as milk, butter, or Greek yogurt. The best choice depends on whether the recipe requires whipping, cooking stability, or just richness.

Key Points

No Standard 'Light' Double Cream: Traditional double cream is defined by its high fat content (~48%), so a lower-fat dairy equivalent doesn't exist as a standard product.
Manufactured Alternatives Available: Brands like Elmlea offer alternatives like 'Elmlea Double Light,' a vegetable oil and buttermilk blend with 50% less fat than dairy double cream.
Homemade Substitutes are Possible: Create a substitute for cooking or baking by mixing whole milk with melted butter (for sauces) or diluted Greek yogurt (for soups).
Different Substitutes for Different Uses: The best substitute depends on the recipe; milk and butter are great for sauces, while whipping cream or coconut cream are better for whipping.
Consider Cooking Stability: Lighter substitutes have a lower fat content, making them more likely to curdle when heated. Add them at the end of cooking and off the heat.
Coconut Cream for a Vegan Option: Chilled full-fat coconut cream can be whipped and used as a dairy-free alternative for toppings and desserts.
Understand Fat Content Differences: Different creams (double, whipping, single) have varied fat percentages, which affects their consistency, whipping ability, and stability during cooking.

Is Light Double Cream a Real Product?

The short answer is no, a naturally occurring dairy product officially named 'light double cream' does not exist in most countries. The term 'double cream' specifically refers to a cream with a high milkfat percentage, typically around 48% in the UK. The richness and thickness that define double cream are directly tied to its high fat content. Therefore, creating a "light" version in the traditional dairy sense is a contradiction in terms, as reducing the fat would make it, by definition, a different type of cream, such as whipping or single cream.

However, this doesn't mean you can't find products that serve a similar purpose. For those seeking a lower-fat option, there are two main avenues: manufactured alternatives and homemade substitutions.

Manufactured Lower-Fat Cream Alternatives

Some brands have introduced non-dairy or blended alternatives marketed as 'light double cream' substitutes. These products use a combination of buttermilk and vegetable oils to mimic the creamy texture while having a lower fat content. A popular example is Elmlea Double Light, which contains 50% less fat than dairy double cream. These options are often multi-purpose, suitable for whipping, pouring, and cooking, and generally have a longer shelf life than fresh dairy cream.

How to Make a Lighter Double Cream Substitute at Home

For those who prefer a dairy-based solution without the high fat of traditional double cream, a homemade substitute is a simple and effective option. The best substitute depends on the recipe's purpose—whipping, cooking, or pouring.

Option 1: Milk and Butter

This is a classic for sauces and baking where richness is needed but not a whipped consistency.

Melt ¼ cup of unsalted butter.
Whisk the melted butter into ¾ cup of whole milk until emulsified.
Use this mixture as a 1:1 replacement for double cream. Note that it will not whip.

Option 2: Greek Yogurt and Milk

Ideal for thickening sauces and soups, this provides a creamy texture with a tangy twist and less fat. However, it is prone to curdling if boiled vigorously.

Mix equal parts plain Greek yogurt and whole milk to achieve a pourable consistency.
Add to hot dishes at the end of cooking to prevent curdling.

Option 3: Half-and-Half and Butter

Half-and-half is already a blend of milk and cream, and adding a little extra fat with butter brings its consistency closer to that of double cream.

Combine ¾ cup of half-and-half with ¼ cup of melted unsalted butter.
This works well for most cooking applications but, like the whole milk and butter mix, will not whip effectively.

Comparison of Cream and Lighter Substitutes


Feature	Double Cream	Whipping Cream	Light Cream	Elmlea Double Light (Example)
Milkfat Content	~48%	~36%	18-30%	24%
Consistency	Very thick, rich	Medium-thick	Medium, pourable	Multipurpose
Cooking with Heat	Resists curdling, ideal for sauces	Holds up well in sauces	Prone to curdling if boiled	Stable under heat
Whipping Capability	Whips well, holds stiff peaks	Whips well, holds softer peaks	Does not whip well	Whips well
Use Cases	Whipped toppings, rich sauces, desserts	Whipped toppings, baking, sauces	Coffee, soups, sauces (add carefully)	Versatile for whipping, pouring, cooking

Using Lighter Options in Recipes

When substituting a lighter cream for double cream, understanding the role of fat is crucial. Double cream's high fat content makes it stable at high temperatures, preventing it from curdling in hot sauces or soups. Lighter creams and substitutes, with less fat, are more susceptible to splitting when heated. Always add them to hot liquids at the end of the cooking process, off the heat, and avoid boiling once added.

For whipping, the fat content dictates the cream's ability to hold air and maintain its shape. Whipping cream (around 36% fat) can be used, but it will yield a lighter, less stable whipped result than double cream. For a vegan or dairy-free whipped topping, chilled full-fat coconut cream is an excellent choice.

The Role of Fat and Additives

Cream's versatility in the kitchen is directly linked to its milkfat content. The more fat, the more stable it is for cooking and whipping. This is why manufactured alternatives or homemade substitutes often rely on stabilizers or other fats (like butter or vegetable oils) to mimic the properties of double cream. Reduced-fat versions of cultured creams like crème fraîche also use stabilizers to compensate for the lower fat percentage. For example, Elmlea Double Light is a blend of buttermilk and vegetable oils, fortified with emulsifiers and stabilisers to provide the desired consistency and cooking stability.

Conclusion: Navigating the World of Cream Options

So, while an actual dairy product named 'light double cream' is a culinary oxymoron, the goal of a richer, yet lighter cream is entirely achievable. The best route depends on your specific needs: for convenience and a reliably lower-fat option, a manufactured alternative is an excellent choice. For a quick, dairy-based substitute, a simple mixture of milk and butter or Greek yogurt can work well for sauces and soups. For whipping, either whipping cream or chilled full-fat coconut cream are reliable stand-ins, though they will produce slightly different results than traditional double cream. Understanding the fat content and potential substitutions empowers you to adapt recipes and achieve your desired creamy results without relying on a product that doesn't exist. For a deeper dive into dairy products and their uses, the BBC Good Food website is an excellent resource.

What are the different types of cream?

Double Cream: ~48% fat, very thick, whips well, stable for cooking.
Whipping Cream: ~36% fat, whips well, holds shape, good for cooking.
Single Cream (Light Cream): 18-30% fat, pourable, does not whip, prone to curdling when heated.
Crème Fraîche: Cultured cream with ~48% fat, tangy flavour, stable when heated.
Clotted Cream: ~55% fat, baked cream, extremely thick and rich.

By knowing these distinctions and the available substitution methods, you can confidently navigate recipes and find the perfect creamy solution for any dish.

Frequently Asked Questions

For cooking, the closest low-fat substitute is often evaporated milk or a mixture of Greek yogurt and milk, though you must add them carefully to avoid curdling. For whipping, there is no direct low-fat dairy equivalent; however, low-fat manufactured alternatives or chilled full-fat coconut cream can be used.

Yes, you can use whipping cream as a substitute for double cream in many recipes. Whipping cream has a lower fat content (around 36%), so it will yield a slightly less rich and stable result, especially when whipped.

No, a mixture of milk and melted butter will not whip into a stable topping. The low protein content and fat structure in this mixture prevent it from holding air effectively.

To prevent curdling, remove the hot pan from the heat before stirring in the cream substitute. For the best results, allow the sauce to cool for a minute before adding the cream and avoid boiling it afterward.

Elmlea Double Light is a dairy alternative made from a blend of buttermilk and vegetable oils, along with emulsifiers and stabilisers. This formulation gives it a creamy texture with 50% less fat than traditional dairy double cream.

Yes, full-fat coconut cream is an excellent dairy-free, vegan substitute for double cream, especially for whipping. When chilled, the solid cream can be whipped to create a rich topping, though it will have a distinct coconut flavor.

You can make a healthier whipped cream using chilled full-fat coconut cream. After chilling a can of full-fat coconut milk overnight, scoop out the solidified cream and whip it with a hand mixer or stand mixer until stiff peaks form.