What is a double cream?

Double Cream is a dairy product that often occurs in Britain and Europe. It is an extremely thick, rich cream that whips and can be used in the range of desserts and food. Working with thick cream can be difficult because it separates when it is too defeated and tends to be very stiff. In general, this product is required in British recipes, while other types of creams are used in America and other parts of the world. One cream has an even lower fat content and is similar to half and a half. The high fat in the double cream makes it an excellent supplement to warm foods, because fat acts as a carrier, so it is less likely to separate. For this reason, it is often used in things like Creme Caramel or in hot sauces. Originally, milk was allowed to stand and separate, but the spin is much faster and safer. Long -term spin will lead to a higher butterfly and form a double cream. Unfortunately, a high butterfly can also be a problem as if if it isThis cream too long and starts to turn into butter.

Because this dairy product can be easily a beater, it is a popular cream for pastry chefs who often work with whipped cream or heavy creams. It can also be flavored and used to make things like Englaise Creme and other creams. A tall butterfly makes a richer cream that leaves a greater feeling of fullness. In sauces and soups with cream, the end result is much decadent.

The availability of double cream varies depending on where it is in the world. In some areas it is easily accessible in markets or directly through dairies, while in other regions, it can be difficult to find. Other heavy or whipping creams can be used in recipes as a replacement, although the end result may not be as rich as the chef expects to be. Chefs should avoid the use of closed cream and cultivated cream products such assour cream, because these dairy products will behave very differently and can destroy the recipe.