Searching for a suitable replacement for Double Cream? You’ve come to the right place! In this article, we’ll be exploring some fantastic Double Cream substitutes, covering both dairy and dairy-free options. Whether you’re trying out a new recipe or simply making adjustments to suit your dietary preferences, these alternatives will surely come in handy.
Diving into the world of creamy delights can be a bit overwhelming. With the plethora of options available, it’s essential to have a grasp on every ingredient’s properties and their possible replacements. So, sit back and read on to discover some of the best Double Cream substitutes that will help elevate your culinary game.
- Explore dairy and dairy-free Double Cream substitutes.
- Learn the differences between various types of cream.
- Gain insights on how to store Double Cream and its alternatives properly.
What is Double Cream?
Double cream is a luxurious dairy product made by separating the rich, creamy fat component of milk. With around 50% fat content, it’s thicker than whipping or pouring cream, which typically contains 35% fat. Its indulgent texture allows you to easily dollop it on desserts or cakes, and you can even whip it for an extra thick treat. Although not widely available in the US, you can find double cream in the UK, Ireland, and Australia.
The Best Double Cream Substitutes – Dairy
If you’re looking for the best dairy-based substitutes for double cream, consider the following options:
- Whipped Cream: Although it has more air and less fat, whipped cream is an excellent alternative to double cream for serving with cakes and sweet treats.
- Un-Whipped Whipping Cream: Although runnier and less rich than double cream, un-whipped whipping cream is still a viable option when double cream is not available.
- Butter: Melted unsalted butter, which is 80% fat, can be added to creamy sauces as a rich double cream substitute. Adjust the amount used to achieve a similar result.
- Sour Cream / Crème Fraîche: These cultured creams have a lower fat content than double cream. However, the acid from the culture gives them a similar texture. They have a tangier flavor, which may be desirable, depending on your recipe.
- Greek Yogurt: With a lower fat content (approximately 10%) compared to double cream (approximately 50% fat), Greek yogurt offers a lighter and more acidic alternative. Be cautious when cooking with yogurt, as it can curdle when boiled. Add it to the recipe at the last minute.
Keep in mind that each substitute has its unique properties, so choose the one that best suits your recipe and desired outcome. Remember to adjust the amounts used to account for differences in fat content and consistency.
The Best Dairy-Free Double Cream Substitutes
If you are looking for dairy-free and vegan alternatives to double cream, you’ve got several choices:
- Coconut Cream: This is the closest dairy-free substitute, with a similar texture to double cream. For the best results, refrigerate before use and only use the thick, white creamy part.
- Cashew Cream: Make your own fresh creamy sauce using cashews and water, substituting lime juice for water in a vegan sour cream recipe. Use unsalted cashews to mimic the taste of double cream.
- Pine Nut Cream: Following the same concept as Cashew Cream, you can also use pine nuts. Remove the garlic and replace lemon with water for a sweet option. Recipe here.
- Almond or Cashew Butter: Although they have a nuttier flavor and different appearance, almond and cashew butter can provide richness similar to double cream, thanks to their high fat content.
Remember to take into account your dietary restrictions and personal preferences, as well as recipe requirements, when choosing a dairy-free or vegan double cream substitute. Experimenting with combinations of these alternatives can also produce unique and delicious results in your dishes.
How to Store Double Cream
To keep your double cream fresh, store it in the refrigerator. Remember, it’s safe to use even a week past the best before date, as long as there’s no mold. However, avoid freezing it, as the fat crystals can become grainy when defrosted.
What’s the difference between whipping cream and double cream?
Double cream has more fat (around 48% or higher), while whipping cream contains about 35% fat. Therefore, double cream is a thicker version of whipping cream, great for achieving extra-rich whipped cream.
Double Cream Goes with…
Enjoy double cream in your coffee, with chocolate, raspberries, strawberries, and even cake!
More Ingredient Substitutes
Frequently Asked Questions
What can be used as a dairy-free alternative to double cream?
If you’re looking for a dairy-free alternative to double cream, consider using coconut cream or a soy-based cream. Both options can provide a similar texture and richness to your dishes.
Is there a suitable substitute for double cream in cheesecake?
Yes, you can use a mixture of cream cheese and heavy cream as a substitute for double cream in cheesecake recipes. Combine equal parts of both ingredients to achieve a similar consistency and flavor.
Can I use milk to replace double cream in a recipe?
Milk can be used as a substitute for double cream in some recipes, but it may not provide the same richness and thickness. To make a closer substitution, add 1 tablespoon of cornstarch or flour per cup of milk to help thicken the mixture.
What’s a healthy alternative to double cream in soups?
A healthy alternative to double cream in soups is to use a pureed vegetable, like cauliflower or butternut squash. This can add thickness and creaminess to the soup while keeping it lower in calories and fat.
How can I make my own double cream at home?
To make your own double cream at home, simply combine 2 parts heavy cream with 1 part milk and whisk together until well combined. This homemade version may not be as thick as store-bought double cream, but it can still work well in many recipes.
Are whipping cream and double cream interchangeable?
While whipping cream and double cream differ in their fat content, they can often be used interchangeably in recipes. Just be mindful that whipping cream may not hold its shape as well as double cream when whipped, and the final product may be less rich and creamy.