If you’re not Scottish (Scots don’t approve), try pouring whipping cream over hot porridge, along with some unrefined brown sugar to melt and marble into little pools. Whipping cream is also good as a pouring cream, again, if you want something that’s not too rich. Whipping cream: This is a lighter version of double cream, with at least 35 per cent fat, and it whips beautifully without being quite so rich. Double cream is also rich and luscious served just as it is, chilled, as a thick pouring cream. One of the ways to prevent this happening is to add a couple of tablespoons of milk per pint (570 ml) of cream and, if you are using an electric hand whisk, make sure that you turn the speed right down when it looks thick enough. When whipping double cream, though, you have to be extra careful, as over-whipping can give a grainy, slightly separated appearance (and if you really overwhip it, you’ll end up with butter).
It is extremely rich with a minimum fat content of 48 per cent.īecause of this it can stand being boiled in cooking without separating, and can be whipped to a fluffy, spreadable consistency. Double cream: When cows’ milk reaches the dairy, it contains a liquid substance called butterfat, and this, when it’s skimmed off the surface of the milk, is cream, or what we know as double cream.