Out of Double cream, one case
Double cream substitute in the US
4 options, ranked, with the exact amount
Use Heavy cream
1 cup for every cup of double cream
Heavy cream is the closest thing sold in most US stores: use the same amount. British double cream is about 48% fat and US heavy cream is 36 to 40%, so it pours thinner and whips softer. For the thick, spoonable texture, whisk ¼ cup of mascarpone into ¾ cup of heavy cream.
- Verdict —
- Tweak it
- The tweak —
- For whipping, chill the bowl and stop at soft peaks; it will not get as thick as whipped double cream.
- Best for —
- sauces, soups and gratins
- Pantry —
- Likely in your cupboard
One casethe full double cream card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup double cream | Verdict |
|---|---|---|---|
| 1 | Heavy creamsauces, soups and gratins | 1 cupTweak it | Tweak it |
| 2 | Heavy cream + mascarponeserving with desserts, scones and fruit | ¾ cup cream + ¼ cup mascarponeTweak it | Tweak it |
| 3 | Creme fraichepan sauces and stroganoff | 1 cupTweak it | Tweak it |
| 4 | Whipping cream (light)soups and sauces | 1 cupYou'll taste it | You'll taste it |
| Not a swap | Half-and-half | not a swapNot for this | Not for this |
Heavy cream
lighter; thinner when poured
Also sold as heavy whipping cream. It does everything double cream does in a cooked dish, with slightly less body.
- Best for
- sauces, soups and gratins, ganache and custards, whipped cream for cakes and trifles
- Prep
- For whipping, chill the bowl and stop at soft peaks; it will not get as thick as whipped double cream.
- Where it fails
- Spooning thick over scones or pudding straight from the carton.
Heavy cream + mascarpone
rich and slightly sweet
Mascarpone raises the fat and gives the spoonable thickness of double cream.
- Best for
- serving with desserts, scones and fruit, fools, trifles and possets, stable piped cream
- Prep
- Whisk the mascarpone smooth with a little of the cream first, then add the rest.
- Where it fails
- Hot sauces, where plain heavy cream is simpler.
Creme fraiche
tangy
Thick, high in fat and stable at a simmer.
- Best for
- pan sauces and stroganoff, dolloping on soups and desserts
- Where it fails
- Whipping, and sweet recipes that should not taste sour.
Whipping cream (light)
thinner still
The carton labeled just whipping cream has 30 to 35% fat.
- Best for
- soups and sauces, coffee and pouring
- Where it fails
- Ganache, ice cream and anything that needs to set firm.
Half-and-half
About 12% fat, a quarter of what double cream has.
- Best for
- nothing here
- Where it fails
- It will not whip, and it splits when boiled in a sauce.
Tips for substituting double cream
4 tips- Look for 'heavy cream' or 'heavy whipping cream' with 5 to 6 g fat per tablespoon on the label. Some dairies sell a 40% 'manufacturing cream' in restaurant-supply stores.
- British recipes that say 'whip the double cream' need less whipping time than US cream. Watch for soft peaks and stop.
- For clotted cream with scones, mascarpone loosened with a spoonful of heavy cream is the nearest US stand-in.
- Single cream in a British recipe is about 18% fat: use half-and-half with a splash of heavy cream, or light cream.
Questions
4 questionsWhat is double cream called in America?
There is no exact equivalent. Heavy cream, also labeled heavy whipping cream, is the closest at 36 to 40% fat against about 48%.
Can I use heavy cream instead of double cream?
Yes, in the same amount. Cooked dishes are barely different. Whipped, it is softer.
How do I make double cream at home?
Whisk ¼ cup mascarpone into ¾ cup heavy cream. It gives the thick, rich texture for serving, though it is not true double cream.
Can I buy double cream in the US?
Some specialty grocers and British import shops carry jars of it. It is shelf-stable or chilled, costs more, and works straight from the jar.