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In my country it is impossible to get double cream (48% fat). The highest fat content I can get is 35% whipping cream. I have some recipes which require double cream and I don't want to substitute it with 35%.

I want to know if there is a way I can make 48% cream myself.

  • Could I add butter to the 35% cream to make a liquid double cream? - which wouldn't whip but that is ok
  • I heard that you can make butter from cream if you whip it long enough. Could I whip the cream a little bit and then let it set back in the fridge. Would that change the fat content?

Could also somebody please explain to me how double cream is made on industrial level.

Thanks

Matej
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2 Answers2

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If something like Agar Agar, or a small amount of Carageen is melted into the warmed butter (powdered form, while whisking/lightly whipping after coming off the heat, or bloomed into the warmed heavy cream, it would add the extra thickening that you are talking about without actually changing the flavor, altering the "double cream" (if being used as a filling for say, a tart), set up lovely and invalidates your argument.

I got my Masters in Pastry with a specialty in Alternative Baked goods. Molecular Gastronomy is a significant part of that. I would absolutely use powdered product to start, such as the two I mentioned...commonly available in Whole Foods (in the United States), some shops that specialize in Vegan products (as both are Vegan), though the amounts required aren't an exact science (as it depends on moisture in the air where you are, the fact of are you using European Butter (higher fat content and less water) than American Butter, if the butter is salted or not, how hot the melted butter is when you add the gelatin of choice, altitude and the speed at which you do the process.

For the amount of double cream mentioned above, I would approximate roughly 1/4 teaspoon of Agar Agar, OR 1/3 teaspoon of Carageen. It will make the process a little more labor intense, however, the results may very well surprise you.

Just my two cents...Do with it as you will. I hope you enjoy, and if it works, please, do a follow up post.

Lori Faith Bouer
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Double cream is made By heating and swiftly cooling cream with a specific recipe (temp and time).

Making it at home is unreliable this way.

To make heavier cream at home you do just like you said. Mix unsalted butter and 35% cream. In the USA butter has a minimum of 80% milk fat. So you do your math.

3/4 cup of heavy cream (35%) + 1/4 cup of butter (80%) = ?

I am going to round off here if you don't mind.

35% of 3/4 cup is roughly 1/4 cup of pure milkfat. (Or 5/20ths)

80% of 1/4 cup is 4/5ths of that quarter cup or 4/20ths cup.

(4+5)/20 = 45% just a hair shy of 48%. Add another tbsp off butter to get just about your 48% (a total of 5tbsp of butter per 3/4 cup of heavy cream)

Melt the butter gently on medium heat, pour melted butter into your mixer, begun mixing on low and drizzle your heavy cream into that. Don't mix too long or you'll start to whip and or turn it back into butter.

It's going to come out real thick at any rate and you want to get it in the fridge and cover it quickly. Use within 24 hrs so the fat doesn't precipitate out of the milk.

Escoce
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