Tag: Cream composition

According to UK standards, double cream must contain a minimum of 48% butterfat, which is the defining characteristic of this rich dairy product. This high percentage of milk fat is the primary factor that determines what does double cream contain and gives it its thick, luxurious texture and exceptional cooking stability.

Over 60% of the fat in whole milk is saturated, and cream is an even more concentrated source of this complex milk fat. The fat in cream is predominantly a concentrated form of butterfat, a sophisticated mixture of triglycerides encased within protective membranes.