Some years ago I saw “double cream” mentioned in a British detective story. Didn’t know what it was, though. But today, at an up-scale supermarket, bottles of the stuff were featured in a display. It’s so thick that it isn’t liquid – I could tilt the bottle, yet the cream stayed in its original position. I guess that you’d dip it out with a small spoon. Also, the cream wasn’t refrigerated. But I’d guess that it should be refrigerated after opening. I didn’t buy any today (wanted to research it first). But I think that I’m going to have to buy some to try in my coffee. 48% butterfat!

Here’s a link (not the brand that I saw today):

https://www.cooksinfo.com/double-cream

I haven't ran into double cream (will have to check the big international market around these parts) - but it sounds like it is just a richer version of heavy whipping cream.

Probably would be good in coffee, or even just on some desert like cobbler or bread pudding.

You could also go all out and have a British style afternoon tea with scones, and pick up some clotted cream (aka Devonshire cream - 55%-60% butterfat) for the scones. I've been able to get the clotted cream in these parts.

I've not seen that in the stores around here - I'll have to look closer...


Reminds me when I was really young. Grandpa would milk the cows early in the morning and let some fresh milk sit in the fridge. The cream would rise to the top and would be quite thick. I'd scoop it out with a spoon to put on my oatmeal or cereal. Yum - what a treat!

It's good stuff. Beyond double cream, clotted cream is even higher milkfat.

https://www.thekitchn.com/what...ence-clotted-c-87144

If you can find a bakery that makes really good scones, clotted cream on a scone is unbelievable.

^^^^^^^^

My supermarket had clotted cream too, from the same producer. I had guessed that it was some kind of sour cream. So thanks for the info – now I’ll have to investigate clotted cream too.

Ah clotted cream. I seem to remember having it to dollop on scones for “tea” in Great Britain. It sure was great being young and able to eat whatever without having go straight to one’s rump and/or gut.

quote:

Originally posted by cyanide357:
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You could also go all out and have a British style afternoon tea with scones, and pick up some clotted cream (aka Devonshire cream - 55%-60% butterfat) for the scones. I've been able to get the clotted cream in these parts.

As a matter of fact, in the British detective story where I first saw double cream mentioned, a lady was having it on scones.