Difference between Double Cream and Whipping Cream
Cream is a dairy product produced from non-homogenised whole milk. It is actually the higher-butterfat layer that rises to the top of the non-homogenised milk, due to the fact that it is less dense as compared to milk. Dairy farmers skim this butterfat layer off to make cream, which is used in a variety of products. The cream skimmed from the top of the non-homogenised milk is called “sweet cream”, and it is sold in several grades depending upon the percentage of butterfat content present in it.
Double cream and whipping cream are two of the most common grades of “sweet cream” that, like all other grades of cream, differ primarily in levels butterfat content.
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Double cream has a higher butterfat content (about 48 percent), as compared to whipping cream, which has about 35 percent fat content. Whipping cream is the highest fat cream available in the United States, whereas double cream is the highest fat cream sold in the UK.
Because of high milk content and low levels of butterfat, whipping cream needs more whipping time as compared to double cream, in order to form soft or hard peaks. Though the former does not whip as well as the latter, it works well for cake toppings and fillings.
Since double cream has more fat content, it is more caloric and is best for those who are looking to gain weight. Whipping cream, on the other hand, is low on calories and is prescribed mostly for weight watchers - however, it still contains 36 to 40 percent butterfat, so be careful.
Double cream is more versatile as compared to whipping cream, so if you are a UK resident and want to purchase only one kind of cream, go for the former. This is because it can be thinned down by adding milk (1 tbsp for every 1 cup of double cream) to lighten its consistency and make whipping cream. Whipping cream on the other hand, cannot be converted into double cream at home. -
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Whipping cream
Whipping cream is a kind of “sweet cream” with a butterfat content between 36 to 40 percent. When whipped, whipping cream doubles in volume, and is used as a filling, and a topping for cakes, pies, tarts and other desserts. Unpasteurized whipping cream has a very small shelf life; this is the reason why almost all cream producers ultra-pasteurize the cream before packing, to kill bacteria and enzymes, and increase its shelf life.
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Double cream
Double cream is a thick cream rich in butterfat, with a fat content of over 48 percent. It is the highest fat cream available in the United States, but its levels of butterfat are less as compared to the double cream available in the UK. It can quickly be whipped into soft and then hard peaks, and is used to decorate cakes and tarts.
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