Dairy
Double
Double cream is the British high-fat pouring and spooning cream, often around 48% butterfat—thicker than single, spoonable, and whip-capable though denser than lighter whipping cream. It is the classic splash for puddings, mashed potato, and fruit. Dollop rather than pour when very cold. Whips quickly; watch for overwhipping. Excellent raw on desserts; in hot sauces, add off the boil. Not identical to US heavy cream—usually richer.
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History
Double cream was standardised as Britain’s rich everyday cream grade.
Cartoned double cream became essential for British puddings and Sunday lunches.
Extra-thick and organic double creams diversified the category.