Double cream is a thick, rich dairy product with a fat content of around 48%, which is notably higher than American heavy cream. This high-fat profile is what gives it its versatility, allowing it to withstand high heat without curdling and whip up into a thick, luxurious topping. Whether you're making a decadent sauce, a creamy dessert, or a whipped topping, running out can be a culinary crisis. Fortunately, several ingredients can stand in, provided you choose the right one for the job.
Dairy-Based Substitutes for Double Cream
For those who prefer a dairy-based replacement, several options can mimic double cream's texture and richness, though some adjustments might be necessary.
Heavy Cream
Heavy cream, widely available in the US, is the most direct substitute for double cream, though its fat content is slightly lower (36-40%).
- For cooking: In sauces and soups, you can use a 1:1 ratio. The result will be slightly less rich, but the difference is often negligible.
- For whipping: While it won't produce peaks as stiff as double cream, heavy cream whips effectively. For best results, use a chilled bowl and whisk. Avoid ultra-pasteurized versions, which can be harder to whip.
Crème Fraîche
This cultured cream has a high fat content (around 48%), making it an excellent swap, especially in savory dishes where a tangy flavor is welcome.
- For sauces and soups: Crème fraîche won't curdle when heated, making it ideal for thickening hot liquids. Use a 1:1 ratio.
- For desserts: While it has a richer taste, the tang can be a pleasant contrast in some dessert recipes, like fruit tarts.
Milk and Butter
This simple, homemade option is perfect for emergency situations when you need a dairy-based liquid thickener for a sauce or soup.
- Recipe: Melt 1/4 cup unsalted butter and whisk in 3/4 cup whole milk to create a substitute for 1 cup of double cream. For a richer version, use half-and-half instead of milk.
- Limitations: This mixture will not whip and is not suitable for most baking that relies on cream's unique properties.
Vegan and Dairy-Free Substitutes
For those following a plant-based diet or managing a dairy intolerance, there are several excellent non-dairy alternatives that can replace double cream.
Coconut Cream
This is one of the most versatile vegan substitutes, with a rich fat content and a smooth, thick consistency.
- How to get it: For the thickest cream, chill a can of full-fat coconut milk overnight. The cream will separate and solidify at the top, allowing you to scoop it out.
- For whipping: Chilled coconut cream can be whipped into a fluffy, dairy-free topping. Be aware that it will impart a coconut flavor to your dish.
- For cooking: Use it as a 1:1 replacement in curries, sauces, and desserts.
Cashew Cream
Cashew cream offers a neutral flavor profile, making it a highly adaptable vegan substitute.
- Recipe: Soak raw cashews for several hours or overnight. Blend them with fresh water until completely smooth. Add more water for a thinner consistency.
- Uses: Excellent for savory sauces, creamy soups, and even decadent desserts. Its neutral taste won't interfere with other flavors.
Comparison Table: Double Cream vs. Common Replacements
| Feature | Double Cream | Heavy Cream | Crème Fraîche | Coconut Cream | Cashew Cream |
|---|---|---|---|---|---|
| Fat Content | ~48% | ~36-40% | ~48% | Variable, high fat | Low fat, high protein |
| Flavor | Rich, mild | Rich, mild | Tangy, slightly sour | Coconut | Neutral, slightly nutty |
| Best For | Whipping, sauces, desserts | Most uses, general cooking | Savory dishes, sauces | Vegan desserts, curries | Sauces, soups, desserts |
| Heated? | Resists curdling | Fine, but can curdle in high acid | Will not curdle | Withstands high heat | Withstands high heat |
| Whips? | Excellent, stiff peaks | Whips well, softer peaks | Can be whipped | Whips well, softer peaks | Can be whipped, softer peaks |
Choosing the Right Substitute: Context is Key
Selecting the perfect double cream substitute depends heavily on what you're making. For a rich, sweet dessert where a firm, whipped texture is paramount, heavy cream is your best bet among dairy options, while chilled coconut cream is the top vegan choice. For savory sauces that require a high heat tolerance, crème fraîche offers a tangy complexity, and cashew cream is an excellent, neutral-flavored vegan alternative.
If you're simply looking to add richness and a creamy texture to a soup, a quick milk and butter mixture is an easy, convenient option. Meanwhile, for cheesecakes and other baked goods, mascarpone or sour cream can be thinned with milk to achieve the right consistency and fat level. Understanding the specific function of the cream in your recipe is the key to a successful substitution.
Conclusion
When you can't find or don't want to use double cream, a variety of effective replacements are available. By considering the recipe's purpose—be it whipping, heating in a savory sauce, or adding richness to a dessert—you can choose the best alternative. From the simple dairy fixes like heavy cream and milk with butter to versatile vegan options like coconut cream and cashew cream, there is always a way to achieve a delicious, creamy result.
