Heavy Cream vs Double Cream
Cream is a dairy product obtained from un homogenized milk. In all milk, there is the fat content that is less dense than the rest of the milk and gravitates to the top of the surface. To make cream commercially, this fat is sought to rise upwards by making use of machines that rotate milk in a fast manner. These separators are called centrifuges. In different countries of the world, different nomenclature is used to refer to different qualities of cream sold depending upon its butterfat content. People often confuse between the phrases heavy cream and double cream as they sound similar. This article attempts to highlight their differences.
Heavy cream is the phrase used in US for cream containing maximum quantity of fat. The usual nomenclature for different varieties of creams sold in the country is Half and Half, Light Cream, Light Whipping Cream, and finally Heavy Cream. While Half and Half has the lowest fat content of 10-18%, it is the Heavy Cream that is fatty indeed containing more than 36% of fat.
Double Cream is a term used in Australia and UK, to refer to a quality of cream sold that contains a high percentage of fat content. In fact, Double Cream in both these countries contains more than 48% of fast content. Double cream has a thick consistency and can be whipped easily to be used over puddings or to make desserts.
What is the difference between Heavy Cream and Double Cream?
• Heavy cream in US is heat treated, but Double Cream in Britain and rest of the Europe is not heat treated.
• Double Cream has higher butterfat content than Heavy Cream.
• Double Cream is denser than Heavy Cream.
• Because of higher fat content, Double Cream can be poured over hot food objects, and it does not separate.