Double Cream
A rich British cream with at least 48 percent butterfat, thicker than American heavy cream. It pours like a sauce and whips almost instantly.
| Category | Milk & Cream |
|---|---|
| Maker / Origin | Torquay, England |
| Storage | Refrigerate in its sealed carton in the back of the fridge. |
| Shelf life | About 5 to 7 days after opening, and by the date on the carton. |
| Best uses | Whipping, pouring over desserts, trifles, sauces, and enriching soups. |
| Substitutes | Heavy cream, the closest American equivalent. |
| Pairings | Berries, trifles, coffee, and chocolate desserts. |
| Last checked | October 18, 2026 |
About it
Double cream is the standard whipping and pouring cream of British cooking, richer than American heavy cream. It whips fast and overwhips faster, turning grainy on the way to butter, so British cooks stop early and finish by hand.
Storing it
Double cream freezes for up to 2 months for cooking; thawed cream will not whip properly. Keep it sealed against odors.
Using it
Whip double cream briefly and watch it closely; it goes from liquid to stiff in moments. Pour it over warm desserts as it is.
Swaps & pairings
Heavy cream covers nearly every use, whipped a touch softer. A blend of heavy cream and mascarpone mimics its density for spooning.
More from this maker: Torquay, England