Double Cream

• Used for whipping to create stiff peaks, perfect for decorating cakes, pies, and other desserts. Its high fat content ensures a stable and long-lasting whipped cream.
• Added to sauces to create a creamy, rich consistency. Double cream will prevent sauces from splitting or curdling even when heated.
• Used to enrich desserts like ice cream, custards, and puddings, contributing to a smoother, more luxurious texture and flavor.
• Used as a topping for beverages like coffee and hot chocolate to add a layer of decadence.
• Used in savory dishes like pasta sauces and soups for additional richness and creaminess.
• Perfect for making clotted cream, a traditional accompaniment to scones, by gently heating it until thick and slightly caramelized.

• Rich source of fat-soluble vitamins like A, D, E, and K, essential for various bodily functions.
• Provides a concentrated source of energy due to its high fat content.
• May contribute to satiety and feelings of fullness, potentially aiding in weight management.
• Source of conjugated linoleic acid (CLA), a fatty acid associated with potential health benefits.
• Contains calcium, important for bone health and muscle function.

Double cream should always be stored in the refrigerator at a temperature between 32°F and 40°F (0°C and 4°C). Ensure the container is tightly sealed to prevent absorption of odors from other foods. For best quality, use it before the expiration date. While freezing is possible, it may alter the texture and result in a grainy consistency when thawed; if freezing, use it primarily in cooked dishes where the texture change is less noticeable. If the cream develops a sour smell or appears lumpy, it is likely spoiled and should be discarded.