The composition and production of double cream
At its core, what is double cream made of? The answer is simple: it is the high-fat portion of milk. While the basic ingredient is milk, the process of concentrating this milkfat is what distinguishes double cream from other dairy products. The journey begins with raw, unhomogenized milk, which naturally has a layer of fat (butterfat) that rises to the top.
For industrial production, a centrifugal separator is used to efficiently spin the unhomogenized milk, forcing the denser, skimmed milk to the outside and the lighter butterfat to the center. This process concentrates the milkfat to the required percentage, typically a minimum of 48% in the United Kingdom. Once separated, the cream is pasteurized by heating it to a specific temperature for a short time to eliminate harmful bacteria, ensuring it is safe for consumption. Some commercial versions may include stabilizers and emulsifiers for consistency and shelf life, but traditional double cream is a pure dairy product.
Can double cream be made at home?
For those who want to try making it themselves, there are a couple of methods. The simplest involves skimming the rich, fatty layer from the top of whole milk after it has been gently heated and left to cool overnight. Another popular method for recreating a double cream-like texture involves shaking heavy cream with a little buttermilk and letting it sit at room temperature to thicken, though the resulting taste is tangier.
The nutritional profile and dietary role of double cream
Given its high-fat composition, double cream is a calorie-dense food. A single 100ml serving can contain over 400 kcal and around 48 grams of fat, with a significant portion being saturated fat. This makes it an excellent source of quick energy but also highlights the importance of moderation within a balanced diet.
Beyond fat, double cream contains small amounts of protein and carbohydrates, primarily from the lactose sugars in the milk. It also offers fat-soluble vitamins, including A, D, E, and K, as well as some calcium. While not a significant source of vitamins and minerals compared to other foods, its inclusion in certain dishes can contribute to overall nutritional intake, especially when used in smaller quantities to add richness.
For those following specific nutrition plans, understanding double cream’s high saturated fat content is crucial. The American Heart Association, for example, recommends limiting saturated fat to manage cholesterol levels and reduce the risk of heart disease. However, a balanced approach to diet allows for the occasional enjoyment of such rich foods.
Double cream vs. other creams: A comparison
It's easy to be confused by the different types of cream available on the market, especially with regional variations in terminology. The primary difference is milkfat content, which determines the cream's thickness, cooking stability, and ability to be whipped.
| Feature | Double Cream (UK) | Heavy Cream (US) | Single Cream (UK) |
|---|---|---|---|
| Milkfat Content | ~48% or higher | 36-40% | ~18% |
| Consistency | Very thick, dense, and rich | Thick but slightly less so than double cream | Thin, similar to half-and-half |
| Whippability | Whips quickly and holds stiff peaks well | Whips well, but may not hold peaks as firmly as double cream | Does not whip |
| Cooking Suitability | Excellent; can be boiled without curdling | Good; can be boiled but with more caution | Not suitable for boiling, will curdle |
| Common Uses | Whipped for desserts, added to sauces, used in custard and ice cream | Whipped toppings, soups, sauces, baked goods | Pouring cream for desserts, adding to coffee |
Culinary applications of double cream
Double cream's versatility is a chef's delight, and its high fat content is the reason behind it. It's an essential ingredient for creating creamy, luxurious textures in a wide range of dishes, both sweet and savory.
Dessert applications
- Whipping: When whipped, double cream forms a stable, voluminous topping for cakes, pies, and other desserts. Its richness is unmatched and it holds its shape beautifully. Adding a little icing sugar and vanilla can create a perfect, decadent accompaniment.
- Cheesecakes and Mousse: Double cream provides the core richness and structure for many cheesecakes and chocolate mousses. Its ability to hold air and create a silky texture is essential for these recipes.
- Ice Cream: Used as a base for homemade ice cream, double cream creates a rich, smooth consistency without the icy crystals often found in lower-fat alternatives.
Savory applications
- Sauces: Its high fat content makes double cream incredibly stable when heated, meaning it won't curdle like single cream. This is ideal for adding to hot sauces for pasta, such as a creamy garlic mushroom sauce or a classic carbonara. It creates a smooth, velvety finish without separation.
- Soups and Casseroles: Stirring a dollop of double cream into a finished soup or casserole adds a final touch of velvety richness and depth of flavor.
- Potatoes au Gratin: For this classic French dish, double cream is the star ingredient, creating an unctuous, rich sauce that binds the layers of potato together.
How to make a healthier choice
For those on a diet, using double cream requires mindful portion control. A small dollop can often be enough to achieve the desired richness and flavor without significantly increasing the caloric load. Alternatively, you can use a lighter, lower-fat cream in some recipes, though the result will be different in texture and flavor profile.
When substituting double cream, consider the purpose. For whipping, you may need a cream with sufficient fat content, such as heavy whipping cream. For pouring, a lighter single cream or even milk with a little butter can work, though the richness will be reduced. The choice depends on the desired outcome for your specific dish and your nutritional goals.
Conclusion
What is double cream made of is essentially concentrated milkfat, which is separated and pasteurized to create a dairy product known for its luxurious texture and rich flavor. Its high fat content makes it a versatile culinary tool for a wide array of recipes, from whipped toppings to stable sauces. While it's a calorie-dense ingredient that should be used in moderation for a balanced diet, its unique properties and flavor profile make it a valuable item in any cook's pantry. By understanding its composition and comparing it to other creams, you can make informed choices for your cooking and nutritional needs.
For more recipe inspiration, explore BBC Good Food's extensive collection of double cream recipes.
