What is the low fat version of double cream?

December 2, 2025 •

4 min read

Double cream is one of the richest creams, boasting a fat content of up to 48%. For those looking for a healthier alternative, the most direct low fat version of double cream is not a single product but a range of effective substitutes, both dairy and non-dairy. Your best option depends on whether you need it for whipping, cooking, or pouring.

Quick Summary

This guide details the best low-fat alternatives to double cream, exploring options like lower-fat dairy products, homemade milk and cornstarch mixtures, and plant-based substitutes such as coconut cream and silken tofu. The best choice depends on your recipe's requirements and whether you need it for whipping, cooking, or baking.

Key Points

Reduced-Fat Crème Fraîche: A tangy dairy alternative with a lower fat content than double cream, suitable for thickening sauces and soups without curdling.
Greek Yogurt and Milk: A high-protein, low-fat homemade option for sauces and dips, but must be added to warm, not boiling, liquids to avoid curdling.
Evaporated Milk: A shelf-stable, concentrated milk product that can replace double cream in many cooked dishes, though it has a slightly different flavor.
Coconut Cream: The top choice for vegan and dairy-free whipped toppings, created by chilling full-fat coconut milk.
Silken Tofu and Soy Milk: A neutral-flavored, plant-based substitute that can be blended to a creamy consistency for use in both sweet and savory recipes.
Consider the Recipe's Function: The best substitute depends on whether you need a rich liquid for cooking, a sturdy whipped topping, or a creamy sauce.

Lower-Fat Dairy Substitutes for Double Cream

For those who prefer a dairy-based solution, several products and techniques can mimic the texture and richness of double cream with a lower fat profile. These options are widely available and can be used in many recipes, though it is important to match the right substitute to the cooking application to prevent curdling or performance issues.

Commercially Available Dairy Options

Reduced-fat crème fraîche: With a fat content around 24%, reduced-fat crème fraîche offers a tangy flavor and a spoonable consistency. Its higher fat content compared to other low-fat creams allows it to be used in cooking without curdling, making it an excellent option for enriching soups and sauces. However, it is not suitable for whipping.
Fat-free half and half: This blend of skim milk and cream is a very low-fat option, but it won't be as rich as double cream. It is suitable for pouring over desserts or stirring into coffee, and with added thickeners, it can be used in some cooking applications.
Reduced-fat sour cream: Similar to crème fraîche but with a more pronounced sour flavor, this can be used in savory recipes and some dips. Like other low-fat options, it is not ideal for high-heat cooking where it may split.

Simple DIY Dairy Substitutes

Greek yogurt and milk: By mixing equal parts Greek yogurt and milk, you can create a thick, creamy consistency suitable for thickening soups and sauces. For a smoother texture, blend the mixture until silky. Greek yogurt adds a tangy note and a protein boost, but it should be stirred into warm, not boiling, liquids to prevent curdling.
Low-fat cottage cheese and milk: Blending low-fat cottage cheese with a small amount of milk creates a smooth, thick cream replacement that is high in protein. It works well in savory dishes where the cheesy flavor is compatible.

Plant-Based and Vegan Alternatives

For those on a vegan diet or who prefer to avoid dairy, there are excellent plant-based substitutes that can replicate the performance of double cream.

Coconut cream: Found in cans of full-fat coconut milk, coconut cream can be chilled and scooped off the top to yield a thick, rich cream with a fat content comparable to double cream. Unlike many low-fat options, it can be whipped into soft or stiff peaks, making it a great choice for desserts. However, it will impart a coconut flavor to your dishes.
Silken tofu and soy milk: Blending equal parts silken tofu and soy milk until completely smooth creates a thick, dairy-free alternative that can even be whipped for toppings by adding a little sugar and vanilla. This neutral-tasting option works well in both sweet and savory recipes.
Cashew cream: Soaking raw cashews and then blending them with water and a pinch of salt creates a silky, neutral-flavored cream that is perfect for thickening sauces and soups. It provides richness and body without dairy, though it cannot be whipped.

Comparison Table: Low-Fat Double Cream Substitutes


Substitute	Best For	Pros	Cons	Notes
Reduced-Fat Crème Fraîche	Savory sauces, soups	Tangy flavor, resists curdling during cooking	Cannot be whipped, distinct sour taste	Adds a pleasant tang to dishes.
Greek Yogurt + Milk	Savory sauces, soups, dips	High in protein, low in fat	Curdles easily with high heat, tangy flavor	Add to hot dishes off the heat.
Evaporated Milk	Sauces, cooking, desserts	Shelf-stable, versatile, subtle caramel flavor	Won't whip, less rich than double cream	Can be used in many recipes, sweet or savory.
Coconut Cream	Whipped toppings, curries, desserts	Whips well, vegan, rich texture	Strong coconut flavor, requires chilling	Best for recipes where coconut flavor is welcome.
Silken Tofu + Soy Milk	Whipped toppings, savory sauces	Vegan, can be whipped, neutral flavor	Requires blending, may need additives for flavor	Can create very stable vegan whipped cream.
Milk + Cornstarch	Thicken sauces, soups	Low fat, easy to make	Can leave a floury taste, doesn't whip	Best for simple thickening tasks.

Choosing the Right Low-Fat Alternative

When selecting a low-fat version of double cream, consider the desired outcome for your recipe. For whipping, coconut cream is often the best non-dairy choice due to its high fat content and whipping ability. For savory dishes like creamy soups or pasta sauces, reduced-fat crème fraîche or a Greek yogurt and milk blend works well, as their acidity and protein add complexity to the flavor profile. For general cooking and baking where a rich liquid is needed, evaporated milk is a shelf-stable and reliable choice. The ultimate best substitute depends on whether you prioritize flavor, texture, or dietary constraints. Experimenting with these options will help you find the perfect low-fat solution for any culinary task.

Conclusion

While a single, direct low-fat version of double cream does not exist, a wide array of substitutes can effectively replace its richness and texture. From commercial dairy products like reduced-fat crème fraîche to homemade concoctions using Greek yogurt or cottage cheese, and plant-based alternatives such as coconut cream and cashew cream, there is a low-fat option for nearly every culinary need. The key to a successful substitution lies in matching the alternative's properties, like fat content and flavor profile, to the recipe's requirements, ensuring a delicious and satisfying result without the high fat content of traditional double cream.

Frequently Asked Questions

Yes, you can mix equal parts Greek yogurt and milk to create a substitute for double cream in savory sauces and soups. However, it is crucial to add it to the dish off the heat to prevent it from curdling.

Many supermarkets offer products like reduced-fat crème fraîche or fat-free half and half, which serve as lower-fat alternatives. The best choice depends on whether you need it for cooking, pouring, or whipping.

A simple homemade version can be made by blending equal parts low-fat cottage cheese and milk until smooth. Another option is mixing milk with cornstarch to create a thickener for sauces and soups.

Most low-fat dairy substitutes will not whip into stable peaks like double cream. For a whipped topping, your best low-fat and dairy-free option is canned coconut cream, which can be chilled and whipped.

Evaporated milk is a great shelf-stable, lower-fat option for many cooked dishes, as it resists separating in heat. It is a suitable 1:1 replacement for double cream in sauces and soups.

Coconut cream is the most versatile vegan substitute, as it can be whipped for desserts and used to enrich curries and sauces. For a more neutral flavor, blended silken tofu and soy milk is also an excellent option.

For baking, it is important to match the fat content to achieve the right moisture and texture. Some low-fat substitutes may not work well. A mixture of half-and-half and butter can be a good substitute for baking where whipping isn't required.