Double Cream: Definition, Uses, and Tips

When working with double cream, a ultra‑rich dairy product with about 48% butterfat, prized for its buttery mouthfeel and ability to hold peaks. Also known as full‑fat cream, it adds silkiness to sauces, stabilises whipped toppings, and elevates any dessert that needs a luxe texture.

Double cream sits in the same family as heavy cream, which contains roughly 36% butterfat and is the go‑to for classic whipped cream, and clotted cream, a thick, spreadable treat famous on scones. While heavy cream can be whipped into soft peaks, double cream often reaches a richer, more stable foam, making it a favorite for cake pops, tiramisu layers, and glossy ganache. If you need a lighter lift, whipping cream offers a middle ground at 30‑35% butterfat, perfect for airy meringues or fluffy frosting.

How Double Cream Enhances Everyday Desserts

Imagine a classic chocolate fudge that stays silky for weeks – swapping regular cream for double cream raises the fat content, slowing crystallisation and keeping that melt‑in‑your‑mouth feel. In cheesecakes, a splash of double cream creates a creamy crumb that rivals bakery‑quality New York style, while a dollop on top of a warm brownie adds a velvety contrast. Even savory dishes like a buttery potato mash benefit from the extra richness, but the real star moments happen in sweets: a drizzle over fresh berries, a swirl in custard‑based pastry cream, or folded into a mousse for that cloud‑like lift.

One of the most popular pairings is with pastry cream, a custard base used in tarts, éclairs, and cake fillings. Adding double cream to pastry cream boosts its stability, letting you pipe flawless peaks without fear of collapse. That same principle applies to cake pops – the mixture of crushed cake, chocolate, and double cream yields a smoother, richer coating that hardens evenly, giving you a glossy finish that looks bakery‑pro level.

These connections aren’t accidental. The high butterfat in double cream means it carries flavor better than lower‑fat alternatives, and it emulsifies more readily with sugar, chocolate, or fruit purées. The result is a dessert that feels indulgent without needing extra sugar or artificial stabilisers. For bakers tackling a flaky shortbread base, brushing the dough with a thin layer of double cream before baking produces a tender crumb and a subtle sheen that sets it apart from ordinary shortbread.

When you’re planning a birthday cake, consider swapping the usual frosting base with a double‑cream buttercream. The added fat creates a smoother texture, holds decorations better, and stays softer at room temperature – ideal for elaborate piping or fondant accents. If you’re curious about low‑sugar options, double cream can be whisked with a touch of vanilla and a sugar substitute to achieve a creamy topping that satisfies cravings without the glaze of traditional whipped cream.

Beyond the kitchen, double cream also plays a role in food science. Its high fat content raises the melting point of chocolate, making it a preferred choice for tempering in professional pastry work. It also acts as a natural thickener in sauces, reducing the need for starches that can alter flavor profiles. Whether you’re a home baker or a seasoned patissier, understanding these properties unlocks a world of creative possibilities.

Below you’ll find a hand‑picked collection of articles that dive deeper into specific dessert techniques – from perfecting tiramisu with the right cream balance to keeping fudge soft for weeks. Each post shows how double cream can be the secret weapon that turns an ordinary recipe into a standout treat. Explore the tips, tricks, and recipes that will help you make the most of this luxurious dairy ingredient.