What is the Difference Between Double Cream and Whipping Cream?

The main difference between double cream and whipping cream lies in their fat content and culinary uses.

• Whipping Cream: This type of cream has around a 36% fat content, which allows air to be trapped when whipped, roughly doubling its volume. It is commonly used to top desserts, fill cakes and pastries, and can be added to hot drinks. Whipping cream's fat content typically ranges from 30% to 38%.
• Double Cream: With around 48% fat content, double cream is the thickest and richest type of cream. It makes an ideal pouring cream for serving with fruit or in savory dishes, and it can also be whipped and piped for decorating desserts. Double cream is considered the best for whipping due to its high fat content.

When substituting whipping cream for double cream, it is possible in most cases to use the same amount of cream for recipes where the cream is cooked, rather than whipped. However, if the cream needs to be whipped, it is essential to check that the fat content is 30% or more. Unhomogenized whipping cream tends not to whip as well as homogenized or pasteurized cream. Additionally, whipped whipping cream is not as stable as double cream and tends to separate more quickly when whipped.

Comparative Table: Double Cream vs Whipping Cream

The main difference between double cream and whipping cream lies in their butterfat content. Here is a comparison of the two:

Both whipping cream and double cream are used in cooking and baking, but their higher fat content makes double cream a richer and thicker option. Whipping cream is sometimes referred to as light whipping cream and contains between 30% to 36% milk fat. On the other hand, double cream, also known as heavy cream, has a higher fat content, ranging from 48% to 55% butterfat. The type of cream used in a recipe can impact its texture and taste, so it's essential to choose the correct one based on the recipe's requirements.