Double cream

Double cream is a thick, rich cream that UK labelling rules define as containing at least 48% milk fat (Food Labelling Regulations 1996, Schedule 8).

The nearest American equivalent is heavy cream, which must contain at least 36% milk fat (21 CFR 131.150), or heavy whipping cream. That makes double cream noticeably richer, and the difference shows in cooking.

Because of its high fat, double cream can be boiled and reduced in a sauce without splitting, and it whips quickly. Watch it closely when whipping: it goes from soft peaks to grainy in seconds, and further still it turns to butter. Stop while it still looks glossy.

The other UK creams sit below it: whipping cream at 35% or more, which is close to American heavy cream, and single cream at 18% or more, which is for pouring and will split if boiled.

When a UK recipe asks for double cream and you only have heavy cream, it will work in most sauces and desserts, but whip it a little longer and expect a slightly looser result. When an American recipe asks for heavy cream, whipping cream is the closest UK match.