What is the Difference Between Heavy Cream and Double Cream?
🆚 Go to Comparative Table 🆚Heavy cream and double cream are both dairy products used in cooking and baking, but they differ in their fat content and culinary applications. Here are the main differences between the two:
- Fat Content: Heavy cream, also known as heavy whipping cream, has a fat content of between 36% to 38%. On the other hand, double cream has a higher fat content, typically around 48%.
- Texture: Double cream is thicker and richer than heavy cream, with a texture closer to whipped cream but more dense and unctuous.
- Culinary Applications: Heavy cream is a versatile ingredient that can be used in various dishes, such as sauces, custards, and ice creams. In contrast, double cream is often used as a topping for desserts and is commonly used in British cooking and baking.
- Terminology: In the United States, whipping cream is a similar product to double cream, but it has a lower fat content. In the UK, "double cream" is a legally regulated term referring to cream with a minimum 48% milkfat. The term "double cream" is not regulated in the US, and it may be harder to find a direct equivalent.
In summary, heavy cream and double cream differ in their fat content, texture, and culinary applications. Heavy cream is a versatile ingredient with a lower fat content, while double cream is richer and thicker, typically used as a topping for desserts.
Comparative Table: Heavy Cream vs Double Cream
The main difference between heavy cream and double cream lies in their butterfat content. Here is a table comparing the two:
| Property | Heavy Cream | Double Cream |
|---|---|---|
| Butterfat Content | 36% to 40% | 48% to 55% |
| Usage | Commonly used in the US for whipping cream | Often used in Great Britain for heavy or whipping cream, but has a higher butterfat content, making it richer |
Heavy cream, also known as whipping cream, is a popular choice for whipping cream in the US, while double cream is used similarly in Great Britain. Double cream is produced by subjecting unhomogenized milk to centrifugal force to separate the cream. In the US, double cream is typically not sold in grocery stores, making it difficult to find.
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