Double Cream for Canada | Ask Nigella.com (2024)

FAQs

Double Cream for Canada | Ask Nigella.com? ›

Our answer

If you have recipes from the UK, you might see references to double cream. This is cream with about 48% milk fat, which is not readily available in Canada, except in some specialty stores. Use whipping cream or heavy cream instead.

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

Heavy cream's closest dairy equivalent is whipping cream, followed by half-and-half, both of which have similar creaminess and flavor but with fewer calories and lower fat content.

Whipping cream has around a 36% fat content, which allows air to be trapped when whipped, roughly doubling the volume. Once whipped, it can be used to top desserts or fill cakes and pastries. Double cream is the thickest with around 48% fat content.

Heavy cream is an American term which refers to cream with 36 per cent (or more) fat. The equivalent in New Zealand is the regular fresh cream sold in supermarkets. Double cream has a higher fat content – around 48-50 per cent, and it's not commonly available here.

Double cream is thick enough to dollop on desserts or cakes. It can also be whipped for an even thicker treat. It isn't readily available in the US but can be found in the UK, Ireland and Australia.

According to the FDA, half-and-half contains between 10.5 percent to 18 percent milk fat, while heavy cream contains between 36 percent and 40 percent milk fat. Because heavy cream contains more fat, it is thicker and has a richer taste and a creamier mouthfeel than half-and-half.

Double cream

It contains no thickeners, boasts 45 to 60 per cent milk fat, and is ideal for dollopping on your desserts, adding to your baking and stirring into soups and slow-cooked meals (we're talking rich, comforting goulash here) to give that extra creamy texture and taste.

Why can't I find heavy cream in Canada? ›

Why doesn't Canada have heavy cream? - Quora. True heavy cream, that is cream with 36% or higher butterfat, can be found in Canada but you usually will only find it in specialty stores. Whipping Cream in the US can be as low as 25% butterfat so the two types of cream can't reliably be substituted.

It is also referred to as: Double Cream, and Devonshire Cream with only slight differences. It is NOT the same thing as "creme fraiche" nor Chantilly Cream. How is Clotted Cream made? We make Clotted Cream by baking 35% pasturized whipping cream at a low temperature for 9-11 hours.

Double cream has a high fat content which makes it very good for whipping. However it is difficult to find outside the UK and it is possible in most cases to use whipping cream (in the US heavy cream) as an alternative. You always use the same amount of cream if substituting whipping cream.

Heavy cream whips up well and retains its form for an extended amount of time. So, when preparing ice creams, cakes, and even ganache, this is the one to choose. It's also used to give gravies like Tikka masalas a thick, creamy texture.

A dense cream skimmed from the surface of milk. With a butterfat content of 48%, it is much more decadent than whipped cream but slightly lower than clotted cream. $7.98. It is not difficult to guess where English Double Devon Cream is made; Devon or Devonshire in South West England.

It not possible because dairy is tightly regulated and “heavy cream” is a term used in the US, not Canada. In the US, “heavy cream” means 36%. In Canada, the legally-mandated term is “whipping cream” and can actually be applied to 33% - 36%, but I always see 35% in Toronto stores.

Double cream or full-fat crème fraîche is often used when the cream is added to a hot sauce, to prevent it separating or "splitting".

True heavy cream, that is cream with 36% or higher butterfat, can be found in Canada but you usually will only find it in specialty stores. Whipping Cream in the US can be as low as 25% butterfat so the two types of cream can't reliably be substituted.