Double Cream (UK) substitutes
The best substitute for double cream (uk) is heavy cream (us): 1:1. American heavy cream is about 36 percent fat against double cream's 48, so it whips more slowly, holds a little less firmly and is more prone to splitting when boiled hard. Fine almost everywhere.
Why it matters. British double cream is around 48 percent butterfat, noticeably richer than American heavy cream at 36 percent. It whips faster, holds firmer and is far harder to split, but it can also turn grainy if overwhipped.
BestHeavy cream (US)
●●●●○1:1
Keeps the fat, liquid, texture and emulsifier roles.
American heavy cream is about 36 percent fat against double cream's 48, so it whips more slowly, holds a little less firmly and is more prone to splitting when boiled hard. Fine almost everywhere.
Whipping cream
●●●●○1:1
Keeps the fat, liquid, texture and emulsifier roles.
At 35 to 38 percent it whips well and holds, but it is looser and less rich, so a ganache or a set dessert comes out softer.
Heavy cream + melted butter
●●●○○1 cup heavy cream + 2 tbsp melted butter, whisked and chilled thoroughly
Keeps the fat, liquid and texture roles; loses emulsifier.
Brings the fat up to double-cream level for sauces and ganache, but it will not whip, because the added butterfat is not held in intact globules.
Clotted cream + milk
●●●○○3/4 cup clotted cream beaten with 1/4 cup milk
Keeps the fat, liquid and texture roles; loses emulsifier.
The fat content lands close, but clotted cream has been cooked, so it tastes distinctly caramelised and it will not whip properly.
Creme fraiche
●●●○○1:1
Keeps the fat, liquid, texture and emulsifier roles.
Similar richness and even more boil-proof, but it is sour, so it changes the flavour of anything sweet, and it will not whip to stiff peaks.
Chilled coconut cream
●●●○○Chill a tin overnight, scoop the solid cream and use 1:1
Keeps the fat, liquid, texture and emulsifier roles.
Rich enough to whip and to enrich a sauce, but it tastes unmistakably of coconut and it can seize in an acidic mixture.
Mascarpone + milk
●●●○○3/4 cup mascarpone beaten with 1/4 cup milk
Keeps the fat and texture roles; loses liquid and emulsifier.
Right richness and it holds its shape well for piping, but it is thicker and slightly grainy, and it will not pour or whip.
Other dairy substitutes
Measuring by weight instead? Use the kitchen converter.